5 days on professional pastry
“The teaching of pastry and bakery is, in my opinion, based on two instruments I consider fundamental: the correct execution of the work methods and the technical knowledge of the ingredient.
Thus, beyond the teaching of the execution of the single recipes or preparations chosen for a didactic aim, what I try to transmit in my courses is that type of approach to the raw material that would allow to every student to be able to face all the pastry and bakery recipes they would be passionate about.
This approach cannot no pass through the study of the most common bases and the relative “key” ingredients, all connected in an inter-twined way: that is why each single lesson is voted to a theme that never remains an “isolated” topic, but “one step” of a more articulated and complex journey.”
Giovanni Stecca
Knowing the secrets of rising process, strength of flours, temperatures and timing, will make you able to prepare excellent desserts for any occasion.
Are you interested in this course?
Program
The treated matters and recipes to prepare:
Lesson 1: THE CLASSICS OF PASTRY
Puff pastry
Briseé dough
Choux pastry
Pastry cream
Lesson 2: SWEET RISEN DOUGH
Brioche dough / Italian “Cornetto”
“Kranz”
Fried risen sweets / Donuts
Lesson 3: SAVORY RISEN DOUGH (+ finger food as an aperitif)
Croissant
Savory creams
White bread for sandwiches / buffet sandwiches
Pizza / schiacciata dough
Lesson 4: BAKED CAKES
Whipped shortbread
“Milano” shortbread / Almonds shortbread
Frangipane cream
Whipped butter method
Lesson 5: REFRIGERATED DESSERTS (single portions)
Sponge bread / Lady’s fingers
English cream base / Bavarian Cream / Mousse
“Semifreddo” base for Tiramisu
Time
Cost
Where
This is an open course: more participants may take part in the same program. Usually, our classes do not exceed 5-6 people. It can also happen that the course takes place with only one person.
On request it is possible to attend privately.
The teaching is always very precise, but never intimidating: the participants will feel comfortable in a cozy – although professional – kitchen-laboratory.
Lessons are both theoretical and practical and the Chef will guide you in the preparation of the recipes.
Each participant will be actively involved.
At the end of each lesson, you sit at the table to taste the preparations, analyzing procedures, flavors, the sense of Italian taste.
Trainer
