NEW START FOR THE PASTRY & BAKERY COURSE 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 : - November 17th - November 20th

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: Novemebr 24th - November 27th

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

3° Part: Decemebr 1st - Decemebr 4th

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

Please contact: info@gigliocooking.com