Next in our Confections Series we will introduce you to the world of Pâte de Fruits -or Fruit Jellies- and Marshmallows! Confections so decadent and delicious that will be hard to resist, and the best of all? They are both: very
simple to make and have such a great shelf life that you will instantly fall in love with them!
This course is ideal for anyone passionate about Chocolate! Not only beginners who are new to this world, but for people who have been working with chocolate for years, know for a fact that without a correct pre crystallization
-or tempering- no chocolate work could be done, but do not fully understand what is really happening.
Una clase online divertida y dinámica con los chefs Melissa Coppel y Andres Lara.
Un curso impulsado por el sabor que explora productos de larga vida útil como diferentes elementos de panificación con una variedad de centros como cereales, nueces caramelizadas, caramelo masticable y frutas secas. Todos con diferentes acabados como brillo natural, goma laca y polvos de frutas.
Las galletas estilo americano podrían describirse como la galleta perfecta: suaves en el centro, con la cantidad justa crujiente en los bordes.
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Chef Daisuke’s bean to bar Chocolates are anything but typical with and edgy and unique approach.
A craft where he has been recognized for been a pioneer and one of the very best in the world, winning multiple Gold awards at Salon Du Chocolat, The International Chocolate Awards, The Academy of Chocolate and The North West Chocolate Festival.
Chef Josep Maria Ribé has spent many years perfecting the art of fruit preserves, jams, marmalades and water-based spreads. No wonder his passion is so contagious! This is one of the most comprehensive, theory-filled, and creative classes you will find on the art of making smooth and fruity fat-based spreads or fruit jams and jellies. Learn every detail, from how to choose the right pectin, to how many Brix to look for in your jams, to how to create fascinating flavor combinations at the hands of one of Spain’s most beloved and respected chefs.
An immersion into the wonderful world of doughs with Daniel Álvarez, an acclaimed Spanish Pastry Chef and Author of Sweet Devotion, reference book in this topic.
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.
When we talk about Chocolate, we probably need to talk about Chef Ramón Morató, someone who’s sensibility and knowledge will change the way you see Chocolate forever, and in this Class its endless possibilities will be explored, from pastry to chocolate making and everything in between.
If you’ve ever seen one of Frank Haasnoot’s creations, you’ll agree that you can’t help but feel like you’re looking at a work of art. His attention to detail, intricate decorations, and keen eye for shapes that frame and enhance his desserts are sensational. In this class, we will show you 7 of his many perfected pastry recipes.
Discover his Camille Mandarin Hazelnut, his Choco Coco Malibu and Lime, and his Vanilla Chocolate Cloud Cake, among others, and confirm why Chef Haasnoot is considered one of the most talented pastry chefs in the world.
