Monday, February 17, 2014

TRIMESTRAL PROGRAM OF PASTRY AND BAKERY



In spring   2014 - March 6th  through May 22 - a Trimestral Program in 12 lessons of Pastry & Bakery will be given at GiglioCooking school.
The lessons will take place on Thursdays at 06:00 through 09:00 pm.
The teacher is Chef Giovanni Stecca.
The program is divided in three parts.
The price of each part is 500 euros.
The whole program price is 1500 euros.
The minimum number of participants is 8.

PROGRAM:

1° Part : - March 6th - March 27th

Paste friabili
Pasta frolla classica – Il Sablée
Crema Inglese
Crema bavarese – Il Cremoso
Montate di burro
Plum-Cake – Crema frangipane
Cioccolateria
Crema Ganache - Temperaggio

2° Part: April 3rd -- April 24th

Pasta biscotto
Biscotto arrotolatoBiscotto Savoiardo
Mousse
Base semifreddo – Meringa italiana
Montate di uova
Pan di Spagna – Dacquoise
Crema pasticcera
Crema pasticcera – Creme Chibouste e Mousseline

3° Part: April 30th  - May 22nd   *)

Lieviti dolci
Pasta Brioche – Pasta da Savarin
Pasta choux
Pasta per bigné – Plum-cake con metodo bigné
Pasta sfogliata
Impasti e sfogliature – Cottura ed impieghi
Lieviti salati
Pane carré – Panini semidolci da buffet


*) The lesson on April 30 starts at 2:30 pm
 
This program is visible also at:


For this program GiglioCooking will release a Certification of Attendance

contact:
info@gigliocooking.com

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