Eis-Pâstisserie: Baked Alaska » Sonntag, 16. Juni 2019 um 12 Uhr
Foto: 5792947291_272b85aa48_o_jeffowenphotos 
50,00 EUR
inkl. 19 % MwSt.
Verfügbarkeit:
mehr als 4 Plätze frei
Ort:
G und S Charlottenburg
Wilmersdorfer Str. 102/103
10629 Berlin
Datum:
Sonntag, 16. Juni 2019 um 12:00 Uhr
Sprache:
Englisch

Backkurs auf Englisch
Eis-Pâstisserie: Baked Alaska
Wie macht man eigentlich eine klassische Eisbombe? So!
mit Fabiano Boretti

Cake, ice-cream and meringue all-in-one – What’s not to like!!! Supposedly created in 1876 to celebrate the acquisition of the State of Alaska from the Russian Empire by the United States, the Baked Alaska has never ceased to impress at dinner parties since. With its retro-chic appeal; the hot and cold sensation; the different textures of chewy cake, soft ice-cream and crispy meringue, this summer dream will become an all year round dessert to enjoy. Learn how to make the different elements of the Baked Alaska: Sponge Cake, home-made ice cream and Meringue. Tips and techniques on how to assemble, bake and serve this dessert without creating a disaster of molten ice-cream! Ideas on how to adapt the recipe with different flavours to the equipment you have in your own kitchen. And most importantly, the priceless feeling of being a domestic god or goddess.

Menü:

  •  Sponge Cake
  •  Home-made ice cream
  •  Meringue
Fabiano Boretti

Fabiano Boretti

Born in Brazil and surrounded by the Italian cooking heritage of his family, Fabiano Borretti has from a very young age showed a great appetite for good food and a love for sweet things. His grandparents were self-taught bakers and confectioners, running from home a cake and petit-fours business renown in the whole of their home town. They were the most important influence for his love of baking. He followed on their steps as an autodidact baker starting to sell cakes and petit-fours by private order while he was still at school. After moving to London at the age of 18 and studying Linguistics in Philosophy, Fabiano put aside the academic books and got back to his cookery books to start working in the food and hospitality industry again. During a trip to Australia he ventured into the world of ice-cream making and then continued to develop his skills as ice-patissier in London’s Ruby Violet Ice-Cream Parlour and lastly in Berlin’s PAR Creamery. His work at Goldhahn & Sampson as Cake Baker, Barista and Tresista enables him to combine his passion for people and for baking.
Foto: Fabiano Boretti

» Mehr Kurse mit Fabiano Boretti

Kurstyp:
Teamwork — Mehrere Teams bereiten jeweils einen (manchmal auch zwei) der Menüpunkte zu. Bei wichtigen Schritten, z.B. wenn es um grundlegende Techniken geht, könnt Ihr alle zusammen zuschauen bzw. mitmachen. Natürlich bekommt Ihr auch immer mit, was rechts und links von Euch passiert und dürft den Kursleiter mit Fragen löchern. Auf diese Weise lernt ihr viele unterschiedliche Gerichte und Menü-Bausteine kennen.
Ort:
G und S Charlottenburg
Wilmersdorfer Str. 102/103
10629 Berlin
Datum:
Sonntag, 16. Juni 2019 um 12:00 Uhr
Sprache:
Englisch
Dauer:
In der Regel 3.5 bis 4 Stunden (ohne Gewähr).
Teilnehmer:
max. 16 Personen
Menü:
  •  Sponge Cake
  •  Home-made ice cream
  •  Meringue
Alle Preisangaben in EUR inkl. gesetzlicher MwSt. und zzgl. Liefer- und Versandkosten.