For Chef Daniel Álvarez one thing’s for sure: making and eating a good brioche is among life’s greatest joys. Although basic, this prized recipe delivers a beautiful crumb that’s light but also full-bodied, yeasty, and buttery. In conclusion, a true delight. This, paired with Chef Alavarez’s humble, frank, and always dynamic know-how, makes for a priceles and essential lesson in bread-making.
Course Category: Guest Chefs
Viennoiserie and Laminated Dough by Benoit Cornet | Class
Airy and buttery, viennoiseries are a beautiful study in technique. Airy and buttery, they need to strike a delicate balance that’s impossible to resist. In his class, Chef Benoit Cornet gives you all the key techniques to achieve the perfect layer dough so you can make one of a kind croissants and pains au chocolat, among others. Other breads, such as the Brioche will also be covered in the class, giving you a fantastic occasion to learn and perfect these versatile and delightful French classics.
Jams, Spreads & Coffee Cakes by Andrés Lara
Turn your favorite seasonal fruits into the most decadent jams! After all, who isn’t crazy about them?
And for those of you who want to offer a wider variety of products, this class will also include some crazy delicious spreads.
First, you will learn all the basics about ingredients: how to choose your fresh fruits and purees, the differences between different pectins, the different types of sugars and how to substitute them, the PH and fiber content of fruits, and more.
Then learn about flavor combinations and the addition of spices and inclusions. Finally, learn about storage, shelf life and unique packaging ideas for your final product.