3 days Recorded Online Master Class with Dorian Zonca

Chef 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.

LEARNING: Students will learn how to make the preparations mentioned below. They will not only learn the recipe, they will also learn the most essential techniques for creating cakes, temperatures, textures, flavour balance, stabilization, product integration, all knowledge to be implemented when making any cake recipe in the future. 

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

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

Academy address:

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:

Book recipe (by email)

Course via Zoom

Translator English - Spanish

Participants will be able to access the recorded course during 1 month after the course is purchased.

To confirm the reservation, please issue the payment of 900 euros with credit card.

Cancellation policy:

By the academy: if the course is canceled by the academy, 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.

All the courses will be confirmed 15 days before the class date.

Important:

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

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

-The fact of attending the above course 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.