2 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. 

Open to all levels.

During these 2 days the chef will teach the following desserts:

Pistachio and morello cherry cake tube: pistachio cakes, soaking syrup, bitter cherry compote, pistachio ganache, pistachio “rocher” glaze

Orange and abricot cake tube: orange cakes, soaking syrup, apricot compote, homemade “chunky” praliné

Chocolate and red fruit cake tube: chocolate cakes, red fruit compote, chocolate “rocher” glaze, chocolate topping

Lime and raspberry cake tube: lime cakes, soaking syrup, raspberry compote, whipped raspberry ganache, pink “rocher” glaze

Damier Cake (chess cake):chocolate genoa sponge cake, orange genoa sponge cake, chocolater ganache, opéra glaze

Fingers with shortbread:

Arabica: Almond sweet paste, soft chocolate biscuit, chocolate ganache, milk chocolate and coffee mousse, coffee chantilly cream, milk chocolate glaze

Caribbean: Almond sweet paste, soft pistachio biscuit, pineapple compote, light Caribbean mousse, whipped white chocolate and vanilla ganache, green "Spring" mirror glaze, pistachio “rocher” glaze

Caramelo: Almond sweet paste, streusel basic recipe, reconstituted streusel, soft caramel, "Carambar" Chantilly, caramel miror glaze, milk chocolate “rocher” glaze,milk chocolate Chantilly

Raspberry: Almond sweet paste, soft intensely almond biscuit, raspberry compote, light vanilla cream, white chocolate and vanilla whipped ganache, white chocolate undercoat glaze.

Kyoto: Almond sweet paste, coconut dacquoise, yuzu crème brûlée, caramelised white chocolate mousse, caramelised white chocolate mirror glaze, milk chocolate “rocher” glace

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.