Course ID: #690 - Pastry School

Pastry School - Chapter 3

Leavened doughs and the Italian breakfast
Teacher: Francesca Grillotti
February 13th
February 27th
3 lessons
330 each chapter€
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

Aroma Italia Labs

Aroma Italia Labs - Mastering the Art of Italian Cooking
Start September 1st
The professional cooking course: 15 lessons + 5 activities to discover menus and milestones of Italian cuisine