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3 days Recorded Online Master Class with Valerio Barralis

Recorded Online Master Class (vía Zoom)

Price: 1100 euros. 

In English & Spanish.

Access to the recorded videos once the class is finished

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Currently based in Milan, Valerio Barralis was born in Southern Italy in 1985 in a family with French descent.

In love with pastry since his young age, Valerio turned his passion into a full time job after completing his university studies and several experiences in multinational organizations.

After years where the two jobs developed in parallel, his passion took over and started to train with some of the best professionals in the field. His vocation was clear: he wanted to be a pastry instructor and open his own school.

Valerio Barralis’s creations are based on the interpretation of pastry classics with a modern twist and are easily recognizable thanks to their eccentric shapes and original flavor combinations. The elegance of his work also drew the attention of some prestigious brands in the fashion and cosmetics industry such as Narciso Rodriguez and Shiseido Group, which hired him to create personalized desserts for special events. In the end of 2021 he made one of his dreams come true by publishing his first book «Je suis Valerio», entirely dedicated to modern tarts.

His Pastry Academy opened its doors in spring 2022.

Valerio Barralis is mostly appreciated for the aesthetics of his desserts which - in his idea - have to match their flavor. As a matter of fact, one of his mantras is «we firstly eat with our eyes, then with our mouths». The aim of the masterclass is to create a varied and colorful buffet of desserts such as tarts, tartlets, entremets, and petits gâteaux selected among the dozens the Chef has created in the last few years. Valerio Barralis will also focus on the theory behind the structure and composition of a modern dessert and will share with the students all his tricks to make mousses, crémeux, curds, glazes, sponges, etc.

The masterclass also includes a session dedicated to chocolate tempering to create the different garnishes to embellish the desserts made by the Chef.

Open to all levels.

ENTREMETS

Lemony (gluten-free). Flavors: lemon and rosemary

  • gluten-free lemon cake
  • lemon & rosemary curd
  • lemon vegan jelly
  • lemon and Limoncello mousse
  • lemon mirror glaze

Provence. Flavors: figs, lavender, and honey

  • cinnamon crumble
  • honey mousse
  • fig soft biscuit
  • fig (and raspberry) compote
  • lavender whipped ganache
  • fresh figs (for the class they will be replaced with fresh raspberries)

Chocolate Nest (gluten-free). Flavors: Milk chocolate, hazelnut, and apricot

  • hazelnut praliné crunch
  • gluten-free brownie
  • gianduja crémeux
  • apricot confit
  • hazelnut mousse
  • milk chocolate mirror glaze

TARTS

Soleil. Flavors: peanut and yuzu

  • peanut sablée dough
  • peanut and yuzu crunch
  • yuzu crémeux
  • yuzu vegan jelly
  • peanut & Dulcey mousse
  • peanut & Dulcey mirror glaze
  • yuzu whipped ganache

Blueberry tart. Flavors: blueberry and hazelnut

  • Hazelnut and cocoa shortcrust
  • Hazelnut financier with blueberries
  • Hazelnut praliné crunch
  • Blueberry jelly
  • Blueberry mousse
  • Mirror glaze
  • Blueberry namelaka
  • Dark chocolate decorations

TARTLETS

Lamington. Flavors: dark chocolate, raspberry, and coconut

  • cocoa sablée dough
  • coconut dacquoise
  • raspberry gel
  • coconut crémeux
  • dark chocolate mousse
  • dark chocolate mirror glaze

Pop-Corn Caramel. Flavors: pop-corn, Dulcey, and caramel

  • corn sweet dough
  • corn financier
  • pop-corn praliné
  • pop-corn whipped ganache
  • Dulcey namelaka
  • soft caramel
  • caramelized pop-corn

Sakura. Flavors: matcha green tea, yuzu, and cherries

  • matcha green tea dough
  • matcha green tea sponge
  • yuzu namelaka
  • cherry gel
  • chocolate petals

PETITS GATEAUX

Solero. Flavors: pistachio, mango, and passion fruit

  • pistachio soft biscuit
  • pistachio praliné crunch
  • exotic coulis
  • pistachio Bavarian mousse
  • pistachio rocher glaze
  • passion fruit crémeux
  • mango gel

Baba Mojito. Flavors: mint, lime, rum, and brown sugar

  • baba dough
  • mojito syrup
  • lime 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)

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 1100 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.