Выпечка для ресторанов и кафе от Ханса Овандо 30 апреля-1 мая 2020 предоплата 10%
2 350 pуб.
Приглашаем на практический курс к чемпиону Испании Хансу Овандо
курс на английском, школа предоставляет качественный перевод на русский
Программа по выпечке:
- теория тестоведения: влияние ингредиентов на формулу рецепта; виды дрожжей и заквасок; замешивание, раскатывание и формование теста;
I Dough with fermentation process
Influential ingredients in the recipes formulation and fermented doughs.
Types of ferments and sourdoughs.
Acid production, enzymatic development and sugar transformation.
Kneading, rolling and pieces making.
Mother dough and sour do for Panettone
II Recipes development and flaky doughs, like croissant, fermentation and
baking
Creams and fillings for interiors and Danish.
Croissant dough. Simple and bicolour.
Butter croissant.
Cube croissant
Gianduja cream croissant.
Walnuts marzipan croissant.
Zig zag bicolour cream raspberry .
NY Chesse cake Danish
Danish with coconut cream and passion fruit.
Japanise sneken roll with lemon ginger and sesame
III Development and elaboration of different brioche types
French Brioche.
Tomatoes Olives jam basil and camembert brioche.
Raisins, orange and almond nougat Kouglof.
Artisan Doughnuts
Brioche Feulletee
IV Recipes from puff pastry or Mille Feulle
Traditional palms from puff pastry
Apple tart and cream
курс на английском, школа предоставляет качественный перевод на русский
Программа по выпечке:
- теория тестоведения: влияние ингредиентов на формулу рецепта; виды дрожжей и заквасок; замешивание, раскатывание и формование теста;
I Dough with fermentation process
Influential ingredients in the recipes formulation and fermented doughs.
Types of ferments and sourdoughs.
Acid production, enzymatic development and sugar transformation.
Kneading, rolling and pieces making.
Mother dough and sour do for Panettone
II Recipes development and flaky doughs, like croissant, fermentation and
baking
Creams and fillings for interiors and Danish.
Croissant dough. Simple and bicolour.
Butter croissant.
Cube croissant
Gianduja cream croissant.
Walnuts marzipan croissant.
Zig zag bicolour cream raspberry .
NY Chesse cake Danish
Danish with coconut cream and passion fruit.
Japanise sneken roll with lemon ginger and sesame
III Development and elaboration of different brioche types
French Brioche.
Tomatoes Olives jam basil and camembert brioche.
Raisins, orange and almond nougat Kouglof.
Artisan Doughnuts
Brioche Feulletee
IV Recipes from puff pastry or Mille Feulle
Traditional palms from puff pastry
Apple tart and cream
