Course ID: #687 -

Pastry School

Pastry preparations to bake, taste and ... bring home with you!

Teacher: Francesca Grillotti
Dates
November 14th
April 9th
Length
4 chapters - 12 lessons
Time
7-10pm
Price
1.200€
The course held by Pastry Chef Francesca Grillotti is aimed at all those who are passionate about pastry and wish to start from the basics to improve self-confidence and have the technical knowledge to give free expression to their creativity. The entire course is divided into four chapters, each of which deepens different aspects of pastry, while maintaining in each lesson the desire to know, learn, get your hands dirty and taste!

It will also be possible in this edition to take home your own preparations made during the lesson.

To know the topics of the individual chapters, consult the clickable boxes below.

Please contact the School to sign up
14 Nov - 7-10pm
Pastry School - Chapter 1
Christmas in Europe

The desserts of the European Christmas tradition
November 14th - The origins of sweets and cakes of European culture
Stollen, Strudel, Mince pies, Kugelhopf

Afternoon tea
November 21st - The art of knowing how to receive at tea time
Madeleines, Panfrutto, Scones with clotted cream, Armagnac truffles, Red fruit cupcakes / Apple and cinnamon scented muffins

Christmas box
November 28th - Biscuits and sweets typical of the Christmas tradition
Gingerbread man, Double chocolate cookies, Shortbread, Almond soft cookies, Dark chocolate kisses with vanilla cream

Please contact the School to sign up
 
Lang:
Teacher: Francesca Grillotti
This group of lessons can also be purchased individually Enroll
23 Jan - 7-10pm
Pastry School - Chapter 2
Basic pastry preparations

Whipped sponges based on eggs or butter 
January 23th - Whipped sponges and difference with the cakes
Sacher cake, red fruit charlotte, biscuit (log), Victoria sponge cake

Different types of shortcrust pastry
January 30th - Different types of shortcrust pastry and their various uses
Linzer tart, Viennese shortbread biscuits with vanilla and cocoa, Shortcrust pastry with hazelnut / pistachio, Cream tart, Apple and raisin bread crumble

The puff  pastry
February 6th - How to make the dough starting from scratch, folding and rolling
Danish pastry with berries, Savory aperitif puff pastry (vol-au-vent, sacristans, ...), Classic millefeuille / Diplomatic cake, Kranz

Please contact the School to sign up
Lang:
Teacher: Francesca Grillotti
This group of lessons can also be purchased individually Enroll
13 Feb - 7-10pm
Pastry School - Chapter 3
Leavened doughs and the Italian breakfast

Fried leavened products
February 13th  - How to prepare small fried leavened desserts
Donuts, Krapfen, Potato donuts, Friars

Classic leavened products
February 20th - Some sweets of the Italian regional tradition to be consumed for breakfast
Babà, Parisian, Maritozzi, Brioches and Brioches with "tuppo"

The leavened puff pastries
February 27th- How croissants are prepared for breakfast: dough, resting and folding
French Croissant, Italian Cornetto

Please contact the School to sign up
 
Lang:
Teacher: Francesca Grillotti
This group of lessons can also be purchased individually Enroll
05 Mar - 7-10pm
Pastry School - Chapter 4
Traditional and contemporary pastry cakes

The pâte à choux
March 6th - How to prepare pâte à choux: the classic cupcakes
Éclairs / Religeuses, Croquenbouche, Saint-Honoré cake

The cake design
March 19th - The basics of contemporary pastry art and cake design
Cake coated and decorated with sugar paste, Semi-naked cake with drip and themed decorations, Modern strawberry tart with glossy icing, Fruit cream tart

The meringues
April 9th - Differences between the different meringues, preparation and uses
Spumini, Lemon Meringue Tart, Pavlova, Spumini, Macarons


Please contact the School to sign up
Lang:
Teacher: Francesca Grillotti
This group of lessons can also be purchased individually Enroll

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