3 days Master Class 12, 13 & 14/05/25 with Miquel Guarro

MIQUEL GUARRO CARRARAS

Artisan pastry activist with a gastronomic feeling.

Miquel understands pastry as a discipline full of creativity, elegant forms, powerful and balanced flavors, but above all as a profession of value and values.

He trained at the Pastry Guild of Barcelona, at the same time he worked at the Targarona pastry shop (Igualada) and Bubó (Barcelona) Pastry shop Franck Fresson (Metz, France) in his first years of apprenticeship.

He was Pastry Chef at the Dos Cielos ** Restaurant (Barcelona) where he began to look for his own path in the sweet world.

In 2013, he was the youngest pastry chef in history to win the LLuis Santapau Trophy, an award that recognized him as the Best Master Chocolatier in the country.

That same year, he became part of the team at the Chocolate Academy BCN Centro, a pioneer in training professionals in the sector as Pastry Chef and teacher.

He is co-author of the book ''Four in One'' (In the limits of chocolate) together with Ramon Morato, Josep María Ribe and Raul Bernal.

He has been a Jury member of the reality TV show “Bake Off” and host of the program “Dulces infallibles”.

From 2019 to 2024 he has been the pastry director of the Hofmann Group, where he together with his team turned the Hofmann pastry shop into one of the best pastry shops in the state.

In 2023 he publishes his first solo book ''Dulce Revolucion'' to bring pastry to the homes of the general public.

Since 2014 he has combined his functions with masterclasses and consultancies around the world, a fact that pushes him to continue learning and improving day by day to share all the knowledge acquired during his career.

2024 is the year that he dares to fly free, giving masterclasses all over the world, and in parallel, together with his partner, he opens WeTheFood, a gastronomic consultancy with the aim of pushing the sector towards new horizons.

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

CHOCOLATE MIRROR

- Vanilla almond praline nibs

- Gianduja nibs almond vanilla

- Chocolate whipped ganache

- Chocolate mousse

- Flourless chocolate cake

- Chocolate mirror glaze

- Mahogany velvet

SEA URCHIN

- Hazelnut sponge cake

- Hazelnut praline

- Cream caramel

- Chay milk chocolate mousse

- Hazelnut glaze

- Chocolate picks

COCONUT AND PASSION FRUIT DAISY FLOWER

- Coconut dacquoise

- Coconut almond praline

- Daisy gel

- Butter and passion fruit cream

- Coconut mousse

- Mango passion fruit glaze

EMERALD

- Matcha Green Tea Shell

- Cherry and lychee compote

- Green tea crumble

- Sakura tea and cherry cremeux

- Green tea mousse

- Green velvet

BANOFFEE CAKE

- Speculoos sable

- Pecan nut praline 60%

- Caramel banana cremeux

- Macerated bananas in caramel

- Coffee and toasted white chocolate whipped ganache

- Banana cream

- Fake banana

CASIS AND RASPBERRY GUNKAN

- Chou cassis cake

- Raspberry crumble

- Raspberry cassis cremeux

- Raspberry cassis yogurt compote

- Raspberry mousse

- Cassis pearls

- Cassis gelatine

BLACK SESAME CHARCOAL, YOGURT AND YUZU

- Breton black sesame sable

- Sesame almond praline

- Lemon and yuzu compote

- Yogurt whipped namelaka

- Micro black sesame cake

- Charcoal velvet

STRAWBERRY MANDALA

- Vanilla sable

- Financier cake

- Strawberry and vinegar compote

- Light vanilla white chocolate mousse

- Strawberry cream

- Strawberry Nappage

- Strawberry mandala

At the end of the class all the desserts will be distributed between all the participants. 

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 

Translator English - Spanish

Direct and personal supervision of the chef

Certificate of attendance 

1 hour for lunch (food not included in the price)

** The course will take place with a minimum of 8 people. If you have to buy a ticket for your flight, train or bus, please contact us and ask if the class have reached the minimum number of people needed to run the class.

To confirm the reservation, please issue the payment of 1500 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).