ITALIAN BREAKFAST PASTRY
Pratical lesson on the leavened paste
In Italy sweet risen dough are the most common base for typical Italian breakfast as well as the base of the traditional cakes for Christmas and Easter.
Traveling through different regions in Italy people can find many different and noticeable sweets that are worth to be tried. This course is an overview on basic techniques and on the recipes of the best known in all Italy (and also out of it).
Knowing the secrets of rising process, strength of flours, temperatures and timing, will make you able to prepare great Italian breakfast pastry to match with your coffee.
After a theoretical lecture on strength of the flours in relation to the rising methods, you will be involved, hands on, into the pastry dough; you will execute all the steps to the final “buffet”, when you will taste the fruits of your labor.
This course is held by Pastry&Bakery Chef Giovanni Stecca. Under his guide, you will discover the techniques that will enhance your baking skills.
PROGRAM
Theoretical arguments
- Analysis of ingredients (strength flours, sugars, fats, yeast and complementary ingredients)
- Direct and indirect mix
- Biga and poolish
- Flavouring
- Order of insertion of the ingredients in the dough
- Layering
- Formats and brioche weaving technique
- Shape of small pieces: croissants, Venetian blinds, saccottini…
Recipes to be made
- Puff pastry (simple, with cream, with fruit)
- Brioche dough
- Shortbread small tarts
- Cream and raisins rolls
- Pastry cream
- Danish pastries
- Chocolate pastries
- Italian “cornetto”
- Croissant with seeds
INFO
Schedule
This course lasts about 6 hours. It is divided in 2 consecutive days of 3 hour-lessons each.
Price
Please contact us for information.
Gigliocooking issues a
Certificate of Attendance
for this course
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CONTACT US
Gigliocooking
Via del Ghirlandaio 6b
50121 Firenze FI, Italy
Tel: (+39) 055 6147210
Email: info@gigliocooking.com
P.IVA: 05895400488
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