3 days Master Class 26, 27 & 28/04/23 with Dorian Zonca

Dorian ZONCA

After having acquired the basics in our beautiful industry, he went to Paris to discover the universe of the prestigious pastry shops. A short stint at Laduree then over many years at Pierre Hermé permitted to recognize the importance of attention to detail, to discover excellence in our field and to perfect his technical knowledge.

At present, he is a professor in pastry at Bellouet Conseil (International pastry school in Paris), headed by Jean Michel Perruchon (Meilleur Ouvrier de France).

He has the pleasure of travelling throughout France and also internationally to share and transmit all of his experiences.

Open to all levels.

Desserts

DESIGN MELBA

Lime and coconut meringue shells, white chocolate enrobing mixture, red currant compote, pan-fried jellied peaches, whipped vanilla ganache.

CARAMEL VANILLA SAINT HONORE

Reversed puff pastry, light vanilla cream, caramel cream, choux paste, caramel glaze.

LÉGÈRETÉ (LIGHTNESS)

Soft chocolate biscuit, milk chocolate and vanilla cream, chocolate mousse, blackberry Chantilly, neutral glaze.

CRAQUELIN

Chocolate dacquoise, hazelnut caramel cream, mandarin chocolate mousse, milk chocolate Chantilly, milk chocolate gourmand glaze, chocolate sweet paste.

TENTATION (TEMPTATION)

Raspberry and lime kaffir biscuit, raspberry coulis, light raspberry cream, raspberry confit.

OPERA PRALINE CITRON VERT

Lime joconde sponge cake, praline butter cream, lime cream, green opera glaze

MISS DIOR FINGERS

Pistachio Joconde biscuit, strawberry compote, strawberry mousse, pink chocolate mirror glaze, whipped pistachio chocolate ganache.

CHERRY

Chocolate sweet paste - chocolate sponge cake – sour cherry confit – chocolate mousse cream

NECTAR

Almond biscuit, redcurrent confit, peach mousse, pink chocolate mirror glaze.

CHOCOLATE AND RED FRUITS TUBE CAKE

Chocolate cake – red fruits compote – dark chocolate topping

At the end of the class all the desserts 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:

Materials 

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 chef.

To confirm the reservation, if you choose to pay by bank transfer, you must make the deposit / transfer of 990 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.

Important:

-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