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2 days Master Class 16 & 17/10/24 with Toni Vera

2 Days Master Class, October 16th & 17th, 2024 (9 AM - 6 PM). Price: 900 euros. 

In English & Spanish

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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".

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:

Croissant
Baked Apple Croissant
Croissant Pistachio
Raspberry Croissant with Raspberry Glaze
Chocolate Croissant Bean to Bar
Walnut Marzipan Croissant

Cheesecake croissant

Tiramisú croissant


Puff Pastry:
Palmiers
Vol-au-vent
Fruit Band
Millefeuille
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)

Open to all levels.

At the end of the class participants will take home all the preparations made during the class.

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:

Materials

Book recipe 

Translator English - Spanish

Certificate of attendance 

** The course will take place with a minimum of 8 people.

To confirm the reservation, please issue the payment of 900 euros with credit card. Please indicate your full name (will be the name that will appear on the diploma).

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.

In no case the academy will bear the expenses incurred by the student for the completion of the course (accommodation costs, flights, diet, transportation).

All the courses will be confirmed 15 days before the class date, so if you need to buy a flight, please ask us first to check if the class has reached the minimum number of students.

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. 

-It is not allowed to take pictures of the step by step in class. The participants can take photos for personal use.

-It is not allowed to film the class.

-The fact of attending the above courses 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.

-People who need accomodation, can contact Hotel Porta Fira **** Superior (reservas.portafira@hsantos.es) & Hotel SB Plaza Europa (reservations.plazaeuropa@sbhotels.es).