Pastry and more - Luca Montersino

Although he is always working with just four ingredients, flour, water, butter and salt, every pastry chef makes dough in his own particular way, because what makes pastry unique is the way it is prepared. It is amazing to see how completely different results can be achieved from the same ingredients, simply by changing one stage of the process.
During the course, we will take a detailed look at the main ingredients and the part they play within the dough, and examine ways to produce top-quality pastry, with and without raising agents.

TYPE OF COURSE

Advanced pastry making.

COURSE OBJECTIVES

We will learn all about sourdough and study all the different forms of pastry, including puff pastry and shortcrust pastry, deciding which kind of dough is most suitable for each type of product.

PROCEDURE

Demonstration course only (not hands-on)
Participants will watch the cakes being prepared and will be able to ask questions during the lesson

DIPLOMAS/CERTIFICATES ISSUED

Certificate of attendance

COURSE PERIOD

November 5th, 2019

from 2:00 p.m. to 7:00 p.m.