Pastry Class
PreGel understands one of the biggest challenges in the industry: how to efficiently create a dessert without any sacrifice in quality. This class teaches the preparation of delicious finished desserts in literally just minutes, leaving you plenty of time for customization and decoration.
In this all-purpose pastry class, students will learn the basic fundamentals of simple-to-prepare pastry products along with concept and recipe development. This class is a great starting point for meeting your current baking and pastry needs. Students will learn how to create instant desserts such as Tiramisù, Crème Caramel, Pannacotta and Crème Brulée, using PreGel's Pronto Line and more. Those in attendance will also learn how to garnish these finished pieces for added display and presentation value.
Length of Class: 2-days
You will learn...
- Basic fundamentals of baking
- Pastry concept development
- Formulating and refining recipes
- Hands-on production and procedures
- Creation of a pastry buffet
- New trends in pastry
- PreGel AMERICA's product offerings
Instructor(s):
Frederic Monti, Corporate Pastry Chef
Arlety Estevez, Assistant Pastry Chef
Alicia Stevens, Training Center Assistant
Level That Should Attend: This class is for beginners looking to learn how to create elegant yet simple pastry and confections using instant products.
Cost: $35 administration fee
Day 1 Schedule
- Registration and Lecture (8:00 - 10:30 a.m.)
- Break 10:30 - 10:35 am
- Demo/ Hands-On (10:35 - 12:30 a.m.)
- Sponge Cake, Tiramisu
- Lunch (12:30 - 1:00 p.m.)
- Demos/ Hands-On (1:00 - 2:30 p.m.)
- Crème Caramel, Pannacotta, Crème Brule, Verrines
- Demos/Hands-On (2:30 - 3:30 p.m.)
- Sweet Dough
- Recap (3:30 - 4:00 p.m.)
Day 2 Schedule
- Review of Day 1 (8:00 - 8:30 a.m.)
- Demos/Hands-On (8:30 - 10:00 a.m.)
- Pastry Cream, Fruit Tarts
- Demos/Hands-On (10:00 - 11:30 a.m.)
- Chocolate Cup Cake, Cake Inserts
- Demo (11:30 - 12:00 p.m.)
- Sugar and Crunch Garnishes
- Lunch (12:00 - 12:30 p.m.)
- Demo/ Hands-On (12:30 - 2:00 p.m.)
- Mousse Base, Build Mousse Cake
- Demos/Hands-On (2:00 - 3:30 p.m.)
- Butter Cream, Piping on Cup Cakes
- Test/Product Tasting (3:30 - 3:50 p.m.)
- Certificate Ceremony (3:50 - 4:00 p.m.)
