Do you enjoy cakes and pastries but would you like to perfect yourself with a real pastry chef? Or do you want to learn the basics of pastry making to start off on the right foot?

The basic course of pastry of éCucina of 2 lessons gives you the solid bases, the whys of the chemistry in confectionery, the perfect recipes of the classic pastry that you are looking for!

An in-depth analysis of the pastry shop under the guidance of pastry chef Emanuele Olivieri in 2 lessons, Friday 21 and 28 february 2020 at èCucina in Via XX Settembre 90, the pastry shop will have no more secrets!

The art of pastry has its rules and its techniques, to get to make a pastry from pastry must start from the basics of pastry made under the guidance of an expert pastry chef, with the knowledge of chemistry and the correct procedures for each preparation.

The course divided into 2 lessons is a course in which the participants will compete in some preparations under the guidance of pastry chef Emanuele.

What you learn

Here is the program of the two lessons

1 LESSON:

PASTA FROLLA
ENGLISH CREAM
PASTA CHOUX (BIGNE ’)
SPONGE CAKE
FRENCH MERING

2 LESSON

MERINGHE: SWITZERLAND, ITALIAN
LEMON CUSTARD
PASTRY CREAM, CHOCOLATE PASTRY CREAM, WITH ZABAION
FRUIT CAKE WITH PAN OF SPAIN
PIE

The course may undergo some changes at the behest of the pastry chef.

The pastry course for didactic needs has theoretical moments, in which the pastry chef will explain the behavior of certain mixtures and with this information he will help you not to make mistakes then at home, and moments in which he himself will perform the dough: only in this so the trainee will have the necessary concentration to understand the consistencies and the highlights to then reproduce them at home.

The essential steps of dexterity for the success, for example, of shortcrust pastry at home, will instead be performed directly by you: the use of the sac sa poche, the printing of cream puffs, the assembly of the various sweets etc.

The pastry course teacher

Emanuele Olivieri, a young emerging pastry chef, has worked for the renowned pastry shop in Rome, now he takes care of the Donatelli 3011 sweets card. A member of the Cuochi Scaligeri Association, he won a silver medal at the 2019 Italian Cuisine Championships. loves to actively participate in the students and bring them to create classic and modern sweets.

Objective: pastry can be learned by everyone, there are no secrets!

When?

Friday 21 and 28 february 2020 at 19.30, in Via XX Settembre, 90.

How do I sign up?

I pay the same evening? No, to make you find the course well prepared, with the weighed ingredients and everything you need èCucina must know exactly the number of participants in time. You can pre-register and then pay within ten days of the course. So you will have your place secured! Remember that the course in a single work station is limited to 9 places, book early!

To register you can call 3341934095 or send an email to info@ecucina.eu

How much?

The course costs € 150 for the 2 lessons if you are already enrolled in èCucina (€ 6 six-month registration card or € 10 the annual card, to be done on the evening of the course)

Where is it?

èCucina is in Verona, Via XX Settembre, 90

The program may undergo some changes depending on the availability of fresh ingredients

Register now by calling 3341934095