Saturday, October 11, 2014

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 friabiliPasta frolla classica – Il Sablée
Crema IngleseCrema bavarese – Il Cremoso
Montate di burroPlum-Cake – Crema frangipane
CioccolateriaCrema Ganache - Temperaggio
2° Part: Novemebr 24th - November 27th
Pasta biscottoBiscotto arrotolato – Biscotto Savoiardo
MousseBase semifreddo – Meringa italiana
Montate di uovaPan di Spagna – Dacquoise
Crema pasticceraCrema pasticcera – Creme Chibouste e Mousseline
3° Part: Decemebr 1st - Decemebr 4th
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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