Much has been said about Tickets Restaurant–ranked #20 on The World’s 50 Best Restaurants–a playful and fun space where Chef David Gil, the restaurant’s pastry chef, works hand in hand with Albert Adrià to push the boundaries of pastry.
Critics applaud their playful dishes, their reinvention of sweet classics, and their mastery of molecular gastronomy.
This class will be an immersion into the sweet world of this acclaimed restaurant with recipes that deconstruct some of the classics (carrot cake, blueberry tart, choux pastry, cheesecake, éclairs, among others) to give them new life.
Prepare for a once-in-a-lifetime experience as Chef Gil shares the history and techniques behind his whimsical desserts.
Frozen Desserts
Oblea: Pine Milk Marshmallow filled with Pine Nut Ice Cream and Caramelized Pine Nuts
Flower: Chocolate y Coconut Flower – made using liquid nitrogen-
Stroopwafel: Crunchy Speculoos Cookie | Spice Ice Cream | Liquid Toffee
NeoClassic Desserts
Cheesecake “Tickets” Our most popular dessert! Columiers Cheese Whipped Cream coated in White Gianduja and Plated like a traditional Camembert Cheese | Butter Sable Cookie
Lemon Tart a Semi Frozen version of the Classic Tart: Spreadable Cookie Cream | Lemon and Basil Marshmallow | Lemon Zest Sorbet
Ginger Man: Spreadable Ginger Bread Cookie filled with Cream Cheese and Ginger Cream | Red Fruit Compote
Choux Pizza: Choux “pizza dough” | Vainilla Whipped Cream | Coconut “popcorn” -made using liquid nitrogen- | Caramelized Bananas with Coffee
Tortilla Alaska: Italian Meringue -cooked with steam- filled with Fresh Pineapple Sorbet and Yogurt | Basil Oil and Torched à la minute to get that “Baked Alaska” effect
Carrot Cake: Carrot Meringue | “Frosting” Ice Cream | Carrot Cake | Grated carrots | Orange and Ginger Jelly
Castela: Chocolate Marshmallow “biscuit” | Milk Chocolate Cream | Yuzu Jelly
Éclair: False Meringue filled with Hazelnut Cream and coated in Dark Chocolate
Seasonal Desserts
Halloween Pumpkin Fall inspired dessert: Pumpkin Sorbet | Elderflower “Angel Hair” | Cantonese Pumpkin Seeds
What’s included in the tuition fee?
A recipe book in PDF with all the recipes, complete methods, and recipe sketches.
A tools and equipment list with hyperlinks to the websites where we bought all our utensils.
A digital Diploma that certifies you completed the course.
Digital pictures of all the products made during the Class.
Access to Moodle forum where you can ask all your class-related questions.
Access to class recording for 1 year (starting from the day of the class).
Recommendations and rules:
Our Classes are Online Live, which means you will interact with the Chef and the students, watch the Chef work in real-time, and ask all your questions, which will be answered immediately.
Our classes are meant to be Demo style, we do not expect students to cook alongside us, we feel this is the best way to get the most out of our experience together.
Only registered students using the email address they provided during registration will be allowed to join the Class.
CHEF COURSES
9001 W Sahara Ave
Las Vegas, NV 89117
O: +1 702-850-4118
F: +1 725-251-6670
info@melissacoppel.com
