Online Master Class (live broadcasting vía Zoom)
Intensive Master Class (duration 2 days), June 01st & 02nd, 2023 (9 AM - 6 PM). Price: 800 euros.
In English & Spanish
Access to the recorded videos once the class is finished
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Toni Vera, or the obsession with the perfect croissant
The young pastry chef Toni Vera (Badalona, 1980), responsible for Canal pastries, authors of the formula for the Best Butter Croissant 2016, 2019 & 2022. He entered the world of pastry by chance. While studying Chemistry, he started dating a girl who was the daughter of a pastry chefs. In the afternoons, he helped in the family business, trying out formulas, combining ingredients, playing with weights. He soon he realised that it was more exciting to do it with flours, sugars and butters than with chemical elements. He left chemistry and spent 5 years working at Forn Bertran in Badalona, making pastries, cakes, individual desserts, etc. There he discovered his true passion, which has led him to work for pastry shops like Bubó, Comas and Canal. He teaches pastry at the “Gremio de Panaderos” of Barcelona and says that "getting the best croissant is a matter of perfectionism, using the best ingredients and working the formula trying to improve every day." He had dreamed many times with this award and says it is "a reward for perseverance, dedication, to get up at 5 in the morning on a national holiday, etc".
Online Master Class vía Zoom. Open to all levels.
During 2 training days, chef Toni Vera will explain all the techniques and tips and tricks of the elaboration of croissants and puff pastry. Equipment and raw materials will be discussed, as well as manufacturing timings.
Chef will share his organizational model, including how to manufacture goods, bake, store them etc.
You will be able clarify you doubts and issues that you have in a professional workshop, to solve problems or optimize processes, since time is the most expensive factor in a workshop, and rarely is it given the importance it really has.
The characteristics of the different ingredients will be explained: flours, sugar, salt, yeast, eggs, fats and how all of them intervene in the elaboration process. Students will learn to make a pre-ferment, kneading, resting, laminating and forming, and of course baking. It is very important to see the whole process and touch the dough to understand textures and temperatures of the laminated croissant. The chef will also explain how to make the products at home, for those who develop the activity as a hobby.
The chef will introduce us to the world of puff pastry, crispy dough that is a classic pastry, explaining all its characteristics, so that students can make all varieties of puff pastry products both in a bakery and at home.
The recipe book is focused on developing a pastry buffet that includes:
Baked Apple Croissant
Raspberry Croissant with Raspberry Glaze
Chocolate Croissant Bean to Bar
Walnut Marzipan Croissant
Puff Pastry catering:
Individual Salty Fingers (caprese, bacon mushroom, leek and prawns, ham and cheese)
Salty Grisines (poppy, Emmental, white sesame, black sesame)
Sweet selection (apple, cream fruit, cabello de angel and pine nut, pineapple cream)
(***) 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:
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)
** 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 800 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.
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.
-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.