Since January 2016, a course of new concept by Giovanni Stecca will take place at GiglioCooking.
The course is composed by sessions on “baking techniques” and “refrigerating techniques”. With methods of risen dough, soft chocolate cakes, ice creams, semifreddi, custards, bavarians.
The course will consider the use of the following BASIC INGREDIENTS:
Cocoa basic paste
Advanced techniques will be taught;
Bavarian thickened with BDC
Emulsion for risen dough
Tempered introduction in the whipped butter
Aromatization for rise dough
Aromatization with Cocoa basic paste
“Frolla” type ganache
Bigné (choux) with BDC like M.G.
Layering with M.G. BDC + extra virgin olive oil
Decoration with thermic chock
The lessons are divided by topic:
LESSON 1 – The Classic (Baked cakes)
LESSON 2 – The Classic (Refrigerated tarts)
LESSON 3 – The Classic (Restaurant Dessert )
LESSON 4 – ALTERNATIVE USES
LESSON 5 - RISEN DOUGH
LESSON 6 – ICE CREAM AND SEMIFREDDI