Modern Pastry In Person Intensive Course from 09/06 to 20/06/27

Course objective:
In this course you will learn to make 50 complex products with more than 150 subrecipes, covering various fields of modern pastry such as entremets, individual cakes, catering desserts & vegan desserts. You will find out about biscuits, crunchy, fillings, cremeux, jelly, ganache, mousses, different types of glazes, chocolate decoration, sweet and savory pastries, puff pastry, plated desserts, verrines, chocolate bonbons, recipe formulation, optimization of costs and working time. 

For who is this course:
This course is aimed at all those who wish to improve their techniques and deepen their knowledge in pastry. Also, to professionals of the sector who want to incorporate innovative and cutting-edge products into their businesses, optimizing costs and working time.

Academy address:
International Pastry Academy "El món dolç de Claudia"
Street Castelao, 167 - 08902 – Hospitalet de Llobregat - Barcelona
Phone: +34 93 422 1367 / 638 847 615
Email: cursos@elmondolcdeclaudia.com

Diploma:
Each student will receive a diploma issued by the academy. 

Inscriptions:
The students have to sign up and book the course in our online store

Chefs:

Lana Orlova Bauer: Born in Ukraine and currently living in Denmark. She has experience working in a culinary academy and in the hotel industry in Ukraine. In 2017 she moved to Copenhagen, Denmark, and created her
company "Sweets by Lana". During the last year, she devoted her time mainly to teaching and exploring new techniques and ideas about chocolate. She is an ambassador of the prestigious company Chocolate Word, from
Belgium.

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.

Toni Vera: pastry chef born in Barcelona and responsible for pastries at the Canal pastry shop. He created the recipe of the Best Artisan Butter Croissant 2016, 2019 & 2022. He came to the world of pastry by chance. While studying chemistry, he began dating a girl who was the daughter of pastry chefs. In the evenings, he helped in the family business, testing formulas, and combining ingredients. He soon saw that it was more exciting to do it with flours, sugars and butters than with chemical elements. He left Chemistry and spent 5 years in the kitchen of Forn Bertran in Badalona, making pastries, cakes, individual desserts, etc. There he discovered his true passion, which has taken him to pastry shops such as Bubó, Comas and Canal. He is a pastry teacher at the Bakers Guild of Barcelona and says that "getting to make 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 of this award and assures that it is "a prize for perseverance, dedication, getting up at 5 in the morning on a holiday, etc."

Marike van Beurden: Accompanied by a well known food-scientist Marike is currently investigating how we can go plant-based without sacrificing in flavour, yet staying as clean label as possible. In 2021 this research was translated into the launching of new pastry focussed ingredients, starting with plant-based dairy replacements. Next was a whole new line of plant-based (and gluten-free) pastries and desserts. Clean label and great focus on decreasing our carbon footprint. Marike studied her art in The Netherlands with a focus on bakery and confectionary. She moved to Bruges to finesse her skills as a pastry chef and chocolatier, after graduating and having worked with one of the funkiest Chocolatiers Dominique Persoone, then found herself at one of the trendiest addresses in London under the counseling of Pierre Gagnaire. Before moving onto her next European destination in 2004, she added culinarily competitions to her flourishing bow. Coming out on top in the Dutch Pastry Award. During her ‘Tour the France‘ she worked in the kitchen of Michelin-starred Restaurant Le Cinq at the Four Seasons George V in Paris, La Villa Madie in Cassis under Enrico Bernardo‘s watch, onto Hotel du Castellet and finally to the famed Maison Pic. During this tour she continued to compete in the most coveted industry contents, regularly featuring amongst the winners and of the particular note achieving first place in both the 2009 French selection and 2010 world final of at the C3 Valrhona’s Desserts for Restaurants Competition. While being the Pastry Chef of the Michelin-starred-restaurant Caprice at the Four Seasons in Hong Kong she pursuits not only the dream of creating desserts for such a well known place, but also participating in the World Chocolate Masters. The victory as ‘Dutch Chocolate Master 2013’ gave her the ticket to compete in the International Finals in Paris where she managed to achieve the Second Place, while her Layered chocolate cake and Moulded chocolate bonbon were acknowledged as best in the world. She also has been awarded by Tatler; Best Hong Kong Pastry Chef 2015. Now Marike is located in Barcelona, she works globally, creating dessert menus and training chefs.

David Vidal: He's the Head Chef at the Hotel Laholmen in a small town in Sweden called Strömstad. He learned his profession in Malta, where he attended the Institute of Tourism Studies. He has participated in competitions in Malta and abroad both with the Maltese National Team and individually. He was also a member of the Western Swedish culinary team, where they won a silver medal during the 2018 Culinary World Cup. He collaborates with Silikomart and has designed together with them the Onda bonbon molds and the Promise 65 mold, which he usually uses in his plated desserts. 

Course content:

June 09th & 10th: Training provided by chef Lana Orlova Bauer

During 2 training days, chef Lana Orlova will teach all the theoretical and practical concepts of up-to-date chocolatery. She will transmit her knowledge to develop the recipes that will allow her students to create their own recipes and formulate their ganache maintaining the necessary proportions and balance. She will elaborate a large selection of molded bonbons with ganache, praline and fruit paste. She will also explain the theory on how to achieve super shiny bonbons and how to choose, clean, store and use polycarbonate molds. She will also teach everything you need about color theory to get colorful and attractive bonbons. You will learn about chocolate tempering and its crystalline structure, as well as how to color cocoa butter, the process of tempering it and how to work with it. Chef will make different designs using tape, sponges, brushes and airbrush. She will talk about the storage and shelf life of the bonbons, the combinations of flavors, sealing and demolding of bonbons and finally she will make the final assembly of the presentation table.

The Chef will make the following recipes:

Chai – Milk chocolate
Banana – Dark chocolate – Milk chocolate
Hazelnut – Milk chocolate
Citrus – White chocolate
Raspberry – Roses – Dark chocolate
Wine – Dark chocolate
Coconut – Lime – Vanilla – White chocolate (raspberry paste)
Dulce de Leche – Espresso – Caramel chocolate
Blueberry – Gin –White Chocolate
Mojito - Liquid filling with lime and rum

June 11th & 12th: Training provided by chef Dorian Zonca

During 2 training days, chef Dorian Zonca will teach how to make the following individual desserts, including biscuits, fillings, crunchies, glazes, and travel cakes.

Design Melba: Lime and coconut meringue shells, white chocolate enrobing mixture, red currant compote, pan-fried jellied peaches, whipped vanilla ganache.

Tentation: Raspberry and lime kaffir biscuit, raspberry coulis, light raspberry cream, raspberry confit.

Opera Praline Citron Vert: Lime joconde sponge cake, praline butter cream, lime cream, green opera glaze

Strawberry: Almond sponge, strawberry compote (with baked and fresh fruit), strawberry mousse.

Caramel Vanilla Saint Honore: Reversed puff pastry, light vanilla cream, caramel cream, choux paste, caramel glaze.

Miss Dior Fingers: Pistachio Joconde biscuit, strawberry compote, strawberry mousse, pink chocolate mirror glaze, whipped pistachio chocolate ganache.

Mango: Almond sponge, exotique compote (with baked and fresh fruit), mango mousse.

June 13th & 14th: Training provided by chef Toni Vera

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

Cheese cake 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)

June 15th & 16th: days off

June 17th & 18th: plant-based class.

Desserts:

1- “Alfajores” Plant-based & Glutenfree snacking: Gluten free chocolate chip cookies, Chocolate crémeux, Passion fruit Marshmallow, Liquid praliné filling,  Chocolate coating

2- Berries tart: Sable, Frangipane, Berry pastry cream, Light mixed berry mousse, Raspberry glazing

3- Exotic dome (GF): Lime & almond crumble crispy, Mango marmalade, Ginger & lime cremeux, Biscuit, Exotic fruits mousse, Mango & Passionfruit glazing

4- Hazelnut & Tatin apple & Caramel: Toasted hazelnut and coconut cake, Tatin apple marmalade, Hazelnut butter cream, Salted caramel, Caramel chocolate coating

5- Litchi & Raspberry: Litchi & raspberry marmalade, Raspberry crémeux, Biscuit, Raspberry & Rose mousse, Raspberry glazing, Litchi jelly

6- Autumn on a plate: Textures around figs, cassis & wine vinegar

7- Mr Smith: Textures of Granny smith, vanilla & argula & apple sorbet

June 19th & 20th: Training provided by chef David Vidal

The main objective of these 2 days by the hand of chef David Vidal, is to dive into the latest trends in modern pastry. Restaurant desserts have a great importance in the current gastronomic offer; therefore, the chef will make the most attractive desserts of the moment, explaining all its elements. You will discover biscuits, creams, crunchies, jellies, ganaches, mousses, mirror glaze, chocolate velvet and chocolate decorations. The chef will teach different options of combination of flavors and presentation, both in plated desserts and in verrines, individuals and entremets. He will also show the assembly of each dessert and will prepare the presentation table.

Chef will make the following recipes:

Blueberry & Opalys

Dark chocolate, Hazelnut, Coffee & Dulcey

Basil & Lemon

Pineapple, Passion Fruit and Coconut

Raspberry and Vanilla

Strawberry, Lemon and Opalys

Strawberry, Lemon Grass, Rhubarb and Sudachi

Honey, bee pollen, yoghurt 

In person course price: 4800 euros

The price of the course includes: 80 hours of training distributed in 10 days, English-Spanish translator in the course with chef Toni Vera, complete dossier with theory and practical recipes, certificate of training of 5 chefs and academy, ingredients and materials, degustation of the products made, follow up possibility after the course ends to solve doubts and questions.

Payment methods:

- Full payment by credit card (Visa or MasterCard) through the El món dolç de Claudia online store. 

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 date, the students 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 contact the academy to confirm the class has reached the minimum number of students.

Important:

-The spots will be allocated in order of registration. 

-The money paid is valid only for the date of the course and is not refundable. 

-The reserved spot is not transferable to another person.

-It is not allowed to take pictures & videos of the step by step during class. The students can take photos & videos for personal use.

-The fact of attending the above courses PROVIDES NO RIGHTS to the content and identical reproduction thereof without permission from the chef.

-Once the reservation & payment have been completed, the students receive and accept the course conditions.

-People who need accomodation, can contact Hotel SB Plaza Europa (reservations.plazaeuropa@sbhotels.es). In order to benefit from our corporate rates, you must first make the course reservation.