Course ID: #690 - Pastry School

Pastry School - Chapter 3

Leavened doughs and the Italian breakfast
Teacher: Francesca Grillotti
Dates
February 15th
March 1st
Length
3 lessons
Time
7-10pm
Price
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
 

Summer Labs

The summer cooking workshops in English designed to discover and learn the basics of Italian cuisine.

Pastry Labs

A summer pastry course in English to discover and learn the basics of Italian pastry making.
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