3 days Master Class 20, 21 & 22/01/23 with Damien Wager

Intensive hands on Master Class (duration 3 days) January 20th, 21st & 22nd, 2023 (9 AM - 6 PM). Price: 960 euros. 

In English & Spanish.

More details

Time left:




Damien Wager is a self taught patisserie chef from the United Kingdom. Over the past three years, Damien has risen through the ranks as one of the most well known pastry chefs within the UK and culminated 2019 with the release of his debut book - 'Edible Art' - in October 2019, which to date has sold out three times in 38 countries, as well as many more with the e-Book version of this popular hardcover. In 2021 he released the book "Breaking the mould".

Featuring forewords from Antonio Bachour & Jason Liker to name a couple, the 'buzz' around this young pastry chef has clearly escalated due to some leaders within the scene, including the likes of Pavoni & Valrhona, lending their name and endorsements to the young Brit.''

The practical course allows a group of participants to cook under the direct supervision of the chef. The most important thing is that during the master class you will not only prepare desserts, you will also be able to ask questions and learn all the culinary secrets of the chef.

Techniques you will learn during the course:

• various kinds of biscuits, mousses, fillings;

• ways of assembling individual cakes;

Open to all levels.


1-Alpine strawberry Lifelike Fruit: pinapple and wild strawberry insert, chocolate shell, pinapple whipped ganache, white mirror glaze.

2-Apple frangipane Tart: sweet pastry, apple compote, apple frangipane, apple bavarois, green mirror glaze.

3-Chocolate & lime Petit Gateau: lime dacquoise, lime confit, Valrhona itakuja mousse, lime whipped panna cotta, lime mirror glaze.

4-Chocolate Orange Petit Gateau: orange sheet sponge, orange set jelly, jivara 40% mousse, orange panna cotta, milk chocolate mirror glaze, orange mirror glaze.

5-Hazelnut, coffee & caramel Petit Gateau: coffee and hazelnut dacquoise, hazelnut bavarois, coffee namelaka, hazelnut whipped panna cotta, salt caramel, caramel glaze.

6-Mint chocolate Petit Gateau: Manjari 64% namelaka, mint panna cotta, dark chocolate dip, mint mirror glaze,

7-Peanut & milk chocolate Petit Gateau: peanut butter sponge, peanut butter namelaka, caramelia 36% mousse, peanut & dulcey 32% dip, metallic mirror glaze.

8-Pistachio rose Petita Gateau: raspberry & rose sponge, raspberry & rose gelee, pistachio bavarois, red velvet spray.

9-Red Velvet Petit Gateau: red velvet sponge, caramelia 36% cremeaux, cream cheese and chocolate mousse, white balsamic whipped ganache, red velvet microwave sponge, red mirror glaze.

10-Strawberry & mint tart: baked strawberry and mint tart, strawberry’s cremeux, strawberry and mint whipped ganache.

11-Strawberry lemon Lifelike fruit: lemon whipped ganache, strawberry compote, chocolate shell, pink velvet spray.

12-Tonka, macadamia & caramel Chocolate bar: salt caramel baked cream, tonka whipped ganache, macadamia cremeux, macademia chocolate shell.

At the end of the class all the mousses will be distributed between all the participants. 

(***) The teaching methodology will be carried out following the health regulations related to COVID-19

Venue for workshops:

International Pastry Academy “El món dolç de Claudia”

Calle Castelao, 167 (a 100 mts del Centro Comercial Gran Vía 2)

08902 – Hospitalet de Llobregat – Barcelona

The price of the master class includes:


Translator English - Spanish

Direct and personal supervision of the chef

Certificate of attendance 

1 hour for lunch (food not included in the price)

** The course will take place with a minimum of 12 people. If you have to buy a ticket for your flight, train or bus, please contact us and ask if the class have reached the minimum number of people needed to run the class.

Such as workshops, each student will leave the course with their own work and having learned the techniques taught by the cake designer.

To confirm the reservation, if you choose to pay by bank transfer, you must make the deposit / transfer of 960 euros on the same day of the reservation and send the receipt via email. In case of not receiving the receipt, the reservation will be automatically canceled. Please indicate your full name (it will be the name that will appear on the diploma) in the concept of your email.

Cancellation policy: 

By the organization: if the course is canceled by the organizers, the student will receive a refund of the amount paid by him/her to date. 

By students: there is no possibility of refund if the student cancels his/her attendance.

In case of postponing the course's date, the participants will have the option to accept the new date or choose another course from the academy’s calendar. No refunds will be made.

In no case the organization will bear the expenses incurred by the student for the completion of the course (accommodation costs, flights, diet, transportation).

All the courses will be confirmed 15 days before the class date, so if you need to buy a flight, please ask us first to check if the class has reached the minimum number of students.


-The money paid is valid only for the date of the workshop and is not refundable. 

-The reserved space is not transferable to another person if you can not attend the course. 

-It is not allowed to take pictures of the step by step in class. The participants can take photos for personal use.

-It is not allowed to film the class.

-The fact of attending the above courses PROVIDES NO rights to the content and identical reproduction thereof without permission from the chef.

-The participants read these instructions and the conditions described above and are understood as accepted once payment is made.

-People who need accomodation, can contact Hotel Porta Fira **** (email for bookings reservas.portafira@h-santos.es), Hotel SB Plaza Europa (reservations.plazaeuropa@sbhotels.es) or Ona Living Barcelona Apartments (recepcion@onalivingbarcelona.com)

-If you need a taxi service, please ask us sending an email to info@elmondolcdeclaudia.com