Sunday, January 17, 2016

Use of Chocolate in Pastry & Bakery




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 butter
Cocoa Mass
Cocoa powder
White chocolate
Dark chocolate
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
PDS cocoa
“Mirror” Glazing
Cocoa wash

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



contact:info@gigliocooking.com

No comments:

Post a Comment