Course ID: #690 - Pastry School

Pastry School - Chapter 3

Leavened doughs and the Italian breakfast
Teacher: Francesca Grillotti
February 15th
March 1st
3 lessons
320 each chapter€
Leavened doughs and the Italian breakfast

Fried leavened products
February 15th  - How to prepare small fried leavened desserts
Donuts, Krapfen, Potato donuts, Friars

Classic leavened products
February 22nd - Some sweets of the Italian regional tradition to be consumed for breakfast
Babà, Parisian, Maritozzi, Brioches and Brioches with "tuppo"

The leavened puff pastries
March 1st - How croissants are prepared for breakfast: dough, resting and folding
French Croissant, Italian Cornetto

Please contact the School to sign up