3 days Online Master Class 15, 16 & 17/09/23 with Jimmy Mornet

Jimmy Mornet: Pastry Chef of Park Hyatt Paris-Vendôme. Introduced in the world of gastronomy from a very young age, Jimmy Mornet did his apprenticeship at Pâtisserie Renaud, a renowned family address in Saint-Gilles-Croix-de-Vie, where he came from.

He then completed his apprenticeship at the Bélater Chocolate Factory, in Le Mans, under the supervision of Jacques Bellanger (MOF) and Laurent Le Daniel Pastry Shop in Rennes (MOF).

In 2007, he joined Maison Fauchon, where he improved and progressed to the position of Chef de Partie. Four years later, promising Chef de Partie, Jimmy Mornet chooses to join Christophe Michalak's brigade at the Plaza Athénée hotel, where he quickly takes up the position of Sous-Chef after winning the title of European Sugar Champion in 2013. Jimmy opened the Peninsula hotel in 2014, alongside Julien Alvarez, distinguished World Pastry Champion in 2011.

It was in April 2016, after many formative experiences in prestigious houses, that Jimmy Mornet, succeeded Fabien Berteau and took over the management of the Pâtisserie du Park Hyatt Paris Vendôme, for the first time as Pastry Chef. "More than an outcome, it is an achievement. Pastry Chef in a Palace like the Park Hyatt Paris-Vendôme marks the start of a new adventure in which I am impatient to pass on to my team members and continue to learn from professionals such as Chef Jean-François Rouquette "says Jimmy Mornet.

Inspired by the contrast of colors, flavors and textures, Jimmy gives priority to indulgence and elegance, paying great attention to aesthetics.

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. Open to any level of experience

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

Open to all levels.

Desserts

1-Tarte mirabelle

-Pâte sucrée

-Almond cream

-Plum jam

-Vanilla whipped ganache

2-Nuage de fraise

-Almond streusel

-Almond crunchy base

-Soft almond sponge 

-Strawberry jelly coulis 

-Almond mousse 

-Almond whipped ganache

-Red chocolate

3-Paris Brest

-Chou pastry

-Craquelin

-Crunchy praline 

-Crème diplomate with praline

4-Peanut

-Peanut streusel

-Crispy peanut base

-Peanut dacquoise 

-Crémeux manjari jivara

-Salted butter caramel 

-Milk chocolate mousse

-Milk chocolate velvet

5-Tarte citron

-Sablé Linzer

-Lemon crémeux

-Yellow velvet 

-Lime glaze

6-Bounty

-Crispy gianduja cocoa

-Chocolate sponge 

-Milk chocolate crémeux

-Smooth coconut mousse

-Coconut whipped ganache

-Milk chocolate icing

7-Cheese cake banane passion

-Almond streusel 

-Almond crunchy base

-Passionfruit banana jam

-Cheese cake mousse 

-Passion fruit icing 

-Yellow chocolate

8-Rondin

-Crispy gianduja cocoa

-Manjari jivara crémeux

-Vanilla bavarois

-Cocoa streusel 

9-Framboisier

-Almond streusel

-Crunchy almond base

-Joconde sponge 

-Raspberry jam

-Verbena whipped ganache

-Red velvet 

10-Bûche ananas

 -Hazelnut streusel

-Hazelnut crunchy base 

-Coconut sugar dough 

-Lemongrass mousse

- White velvet

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 French - 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 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.

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.