Wednesday, September 17, 2014

NEW DATES FOR THE PASTRY AND BAKERY PROGRAM BY GIOVANNI STECCA


THE PASTRY AND BAKERY PROGRAM GIVEN BY CHEF GIOVANNI STECCA, WHICH DESCRIPTION IS VISIBLE AT:
http://www.gigliocooking.com/en/programs/monthly/professional-pastry-bakery.html

WILL START AGAIN WITH THESE DATES:
PROGRAM:
1° Part : - September 30th - October  4th
Paste friabiliPasta frolla classica – Il Sablée
Crema IngleseCrema bavarese – Il Cremoso
Montate di burroPlum-Cake – Crema frangipane
CioccolateriaCrema Ganache - Temperaggio
2° Part: October 6th - 10th
Pasta biscottoBiscotto arrotolato – Biscotto Savoiardo
MousseBase semifreddo – Meringa italiana
Montate di uovaPan di Spagna – Dacquoise
Crema pasticceraCrema pasticcera – Creme Chibouste e Mousseline
3° Part: October 13th - 18th 
Lieviti dolciPasta Brioche – Pasta da Savarin
Pasta chouxPasta per bigné – Plum-cake con metodo bigné
Pasta sfogliataImpasti e sfogliature – Cottura ed impieghi
Lieviti salatiPane carré – Panini semidolci da buffet

Please contact: info@gigliocooking.com

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