4 days Online Master Class 26, 27, 28 & 29/05/23 with Emmanuele Forcone

Emmanuele Forcone: Until today he is among the youngest teachers of the Italian Academy of Pastry Masters and with only 35 years he has been 4 times Italian Pastry Champion, World Pastry Champion (on the the XV "Coupe du Monde de la Patisserie" – Lion, France) and is now an International Consultant and Trainer. Emmanuele is originally from Abruzzo and for several years has expressed all his creativity in the Pannamore pastry shop in Vasto, where he has professionally proposed his tasty creations, among which the chocolatery and modern pastry in which he has
become a teacher. His management skills and experience of working in a real pastry kitchen allow him to be one of the most appreciated consultants on the Italian and world scene, for schools, companies and private companies.

Online Master Class vía Zoom. Open to all levels.

During 4 training days, chef Emmanuele Forcone will teach how to prepare modern cakes of various layers and textures. He will also explain the most innovative techniques of glazing and decoration and share his knowledge on the bases of classic and modern pastry (different doughs, biscuits, fillings and jellifying agents). You will learn to prepare individual desserts and signature cookies, a star product of Italian pastry. He will convey his vision on how to achieve a balance of flavors and textures when creating a pastry recipe.

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

The Chef will make the following recipes:

Cookies:
Cremino kisses
Caramel buttons
Bretons with liquid heart and pistachio
Frollini 100% praline
Golosissimo hazelnut and caramel
Crispy hazelnut and pistachio cream balls
Ringo with toffee caramel using serigraphy technique
Butter torcetti

Entremets:
Lemon, Mascarpone and Red Fruits
Strawberry and Yogurt
Lemon Tartlet

Individual cakes:
Cherry
Tiramisu
Caramel
Pear Rocher
Pistachio and Red Fruits Explosion

Mignon:
Chocolate Crunchy
Fruit Explosion
Red Fruits Panna Cotta
Milk Chocolate Rocher, Mascarpone and Hazelnut

Techniques: explanation of various techniques detailed below
Mousse screen-printed with neutral glaze
Glazing with spider web effect

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:

Book recipe (by email)

Live broadcasting via Zoom

Translator English - Spanish

Online participants will be able to interact with the chef, ask questions and clarify doubts.

Certificate of attendance (by email)

1 hour break for lunch 

** The course will take place with a minimum of 12 people.

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

To confirm the reservation, if you choose to pay by bank transfer, you must make the deposit / transfer of 1950 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.

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

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. 

-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.