Basic Italian and French patisserie #1
Foto: Arianna Cocci 
50,00 EUR
inkl. 19 % MwSt.

Wunschzettel

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Verfügbarkeit:
Wunschzettel
Sprache:
Englisch

Backkurs auf Englisch
Basic Italian and French patisserie #1
 
mit Giorgio Mecca

Whisk, knead, and decorate your way through our classic pastries lesson. In this first lesson we will create two mignons, the bignè and éclair. These pastries provide a perfect way to introduce fundamental baking skills and are great for having at birthdays, dinner parties, buffets, lunches, and brunches.

This hands-on lesson will go through the steps in making bignès and éclairs. Both classic and modern styles will be introduced, as well as the techniques that students will be able to practice in class. The entire process of creating bignès and éclairs will be explained, shown and practiced (i.e. creating bignè and éclair dough, preparing crema pasticcera, making merengue, decorating bignès) along with a brief history of their origin in both Italy and France.

Menü (beispielhaft):

  •  Classic bignè and decoration
  •  Eclair
  •  Crema Pasticcera
  •  Merengue
Giorgio Mecca

Giorgio Mecca

My culinary journey started at a very young age. Going to my neighbor's restaurant and watching his pastry chefs create magic, I was mesmerized by what they would construct. Pastry was a world of color, smells, textures and forms of creativity like sculpting and painting. It was a full immersion of art and so at age 14 I eagerly enrolled at Instituto Albert in Torin, Italy and graduated from the culinary academy at age 17. From there I continued down the long road of gaining experience and increasing my talent, which inevitably brought me to Berlin. Studying under Pastry Master Montini Vittorio in north Italy for four years, I was able to hone my techniques. I worked at high accolade environments that respected the art of Italian pastry and set my standards for the quality of my own work. After gaining a stronghold in my pastry concept, I decided to introduce my Italian pastries to Berlin. A decade of acquiring skills and knowledge led me to opening Giomecca Pastry on August 22, 2016. It was my chance to share Italian pastries with intercultural inspiration. Much like how Berlin represents a fusion of cultures, so does my pastry concept embrace all forms of patisserie. My technique is Italian, however, I reject the mold of solely making traditional pastries. I embrace tradition and innovation and apply it in all confections.

Foto: Arianna Cocci

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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.
Sprache:
Englisch
Dauer:
In der Regel 3 bis 3.5 Stunden (ohne Gewähr).
Menü (beispielhaft):
  •  Classic bignè and decoration
  •  Eclair
  •  Crema Pasticcera
  •  Merengue
Alle Preisangaben in EUR inkl. gesetzlicher MwSt. und zzgl. Liefer- und Versandkosten.