PÔtisserie Petit Fours in English ╗ Sunday, 8 September 2019 at 12 h
Photo: anita-austvika-1175337-unsplash 
instead of 50,00 EUR
only 45,00 EUR
you save 10 % / 5,00 EUR
19 % VAT incl.
Availability:
more than 4 places left
Location:
G und S Charlottenburg
Wilmersdorfer Str. 102/103
10629 Berlin
Date:
Sunday 08 September, 2019 at 12:00 h
Language:
English

Baking class in English
Pâtisserie Petit Fours in English
Bite-sized works of art
with Fabiano Boretti

Originally the little cakes are from France, of course. But, these little sweets are an important part of my Brazilian heritage. My grandmother was a ‘Boleira e Confeiteira’, an independent patissier working from home and famous in the whole town for her creations, and specially these dainty sweets which decorated every celebration table at birthdays, weddings and anniversaries. A delight to the eye, they are bold and sweet, but perfectly portioned for a small bite and varied enough to please every sweet tooth, from children to grown-ups alike. In this course we will learn to make some of my grandmother’s recipes and childhood favourites...

Menu:

  •  Queijadinhas: Adapted from Portuguese cuisine, these little moist and rich cakes combine coconut and hard cheese. An unusual but very harmonious creation.
  •  Camafeus: Especially beloved at weddings and anniversaries, these petit fours are made of a walnut paste glazed in smooth fondant icing.
  •  Olho de sogra: Translated as Mother-in-law’s eye, these ‘eye-catching’ sweets are made of a coconut dough encased in a prune. Delicious!
  •  Brigadeiros: Every child’s favourite, this chocolatey ball covered with sprinkles has to be at every birthday table and is impossible to resist, whatever your age.
  •  Vienenses: Soft sponge cakes filled with a lemon scented creme patissier and dusted with a cinnamon sugar. Perfect with a an espresso after a meal or a glass of champagne at any celebration.
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.
Photo: Fabiano Boretti

» More classes with Fabiano Boretti

Class type:
Cooking in groups — In this class you will form small groups and each group will be cooking some of the dishes listed in the menu. The other dishes will be cooked by your fellow cooking class participants. However, important steps and basic techniques will be demonstrated in front of the entire class and/or practiced together. Of course you will also see and hear what is going on around you and you are very welcome to ask the teacher questions. The class is designed for you to experience diverse dishes and menu components.
Location:
G und S Charlottenburg
Wilmersdorfer Str. 102/103
10629 Berlin
Date:
Sunday 08 September, 2019 at 12:00 h
Language:
English
Duration:
Generally 3.5 to 4 hours (no guarantee).
Participants:
max. 16 persons
Menu:
  •  Queijadinhas: Adapted from Portuguese cuisine, these little moist and rich cakes combine coconut and hard cheese. An unusual but very harmonious creation.
  •  Camafeus: Especially beloved at weddings and anniversaries, these petit fours are made of a walnut paste glazed in smooth fondant icing.
  •  Olho de sogra: Translated as Mother-in-law’s eye, these ‘eye-catching’ sweets are made of a coconut dough encased in a prune. Delicious!
  •  Brigadeiros: Every child’s favourite, this chocolatey ball covered with sprinkles has to be at every birthday table and is impossible to resist, whatever your age.
  •  Vienenses: Soft sponge cakes filled with a lemon scented creme patissier and dusted with a cinnamon sugar. Perfect with a an espresso after a meal or a glass of champagne at any celebration.
All prices in EUR incl. VAT and excl. shipping costs.