3 days Recorded Online Master Class with Yusuke Aoki

The winner of the C3 Valrhona 2018 Yusuke Aoki began his career in a French pastry boutique in Shiga (Japan), where he learned basic French style pastries and vienoisserie.

After passing through The Ritz-Carlton in Tokyo, Toronto, and Doha as an International pastry chef career, moved to Paris to define the French pastry knowledge, technique and recipes with the MOF chef Stéphane Glacier at the Patisseries and the gourmandizes.

After spent some time in Paris took over the position of executive pastry chef at Four Seasons Resort Bali in 2017, looking after all the pastry products for the resort.

During the time in Bali, he challenged to participate the Valrhona Chocolate Chef Competition (C3 Competition) 2018, he won the Asian pre-selection in Singapore then won again in the final competition in New York city.

After many years outside of his country, Yusuke returned to his hometown in Japan in 2020 to oversee the pastry program at the Four Seasons Hotel Tokyo at Otemachi as an executive pastry chef.

Yusuke is also working very closely with Valrhona chocolate for conducting master classes, has done some classes successfully in Singapore, Shanghai, Taipei and here Tokyo.

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

Open to all levels.

Desserts

1. Jivara Earl Grey 

Chocolate sugar dough
bergamot cream
Earl grey milk chocolate mousse
Chocolate glaze
Biscit pate a choux chocolate
Lemon bergamot confi

2. Berry Chocolate Red Wine Parfait

Berry balsamic compote
White chocolate rose chantilly
Dark chocolate mousse
Raspberry lime sauce
Port wine jelly
Baba dough
Cassis sorbet
Dried meringue shell

3. Caramel St Honore tart

Sugar dough
Almond cream
Apricot compote
Praline hazelnut cream
Praline Chantilly cream

4. Mango banana coco tart

Pate sucree
Almond cream
Coconut cream
Banana compote
Dulcey whipped ganache

5. Lychee blood peach

Lychee mousse
Blood peach mousse
Peach lemon jelly
Pink glaze

6. Chocolate fig red wine

Fig red wine confit
Chocolate sponge
Dark chocolate mousse
Manjari whipped ganache

7. Pistachio cherry tonka

Pistachio streusel
Cherry jelly
Pistachio mousse
Pate a choux
Pistachio pastry cream
Pistachio whipped ganache

8. Passion coco caramel

Coconut caramel
Passion banana mousse
Biscuit dacquoise coco
Light green glaze

9. Cream cheese lemon Rosemary

Lemon rosemary jelly
Biscuit joconde hazelnut
Cream cheese mousse
Yellow glaze

10. Opalys berry rose

Berry rose jelly
White wine cream
Lychee jelly
White chocolate mousse
Opalys whipped ganache

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)

Recorded class 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 990 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.