PRACTICAL MASTERCLASS IN BARCELONA

Panettone masterclass

  • PARTICIPATIVE MASTERCLASS.
  • 22-23 NOVEMBER 2023
  • LIMITED PLACES AVAILABLES: 12 PLACES

 

PRICE:

680,00

Chef Hans Ovando, recently named the best artisan pastry chef in Spain 2022 (M.M.A.P.E. 2022) returns to the fray with practical courses at Be Chef – Pastry School.

In the panettone course with Hans Ovando you will learn all the secrets about this traditional Italian preparation that is gaining more and more strength at Christmas parties and is also a product that cannot be missing in your pastry shop.

For this newpractical course, you will have the opportunity to carry out all the elaborations of the program hand in hand with the chef, practice kneading, forming and cooking panettone.

The course will begin with an introduction and theory about sourdough and how to make your own sourdough.

You will also learn how to preserve your sourdough, when to use a dry or wet dough and the concepts of rag dough, bagnetto and conservation of sourdough over time.

In the panettone course with Hans Ovando we are also going to make some candied like orange and lemon, which we will use during the course.

See the complete program of the course here.

If you need more information about the course, write to info@beechefpastryschool.com or phone +34 662 094 175 (Whatsapp).

3 in stock

SKU: PPAHO05 Category:

The course includes:

  • Recipe book.
  • Attendance certificate.

Panettone course program with Hans Ovando:

  • Process of making your own sourdough.
  • Optimal conservation, soft drinks and PH of sourdough at work.
  • Introduction to the world of bacteria and yeast; enzymatic development
  • Possible problems with your sourdough and how to solve them.
  • Kneading panettone base.
  • Traditional fruit panettone.
  • Two chocolate panettone.
  • Pistachio panettone, white chocolate and cranberries.
  • Savory tomato panettone, bacon, basil and cheese.
  • Easter Colomba.
  • Traditional Pandoro.
  • Packaging and preservation of panettone.
  • Additional products: candied fruits for panettone.

*The Hans Ovando panettone course is 100% participatory and with capacity limited to 8 seats.

Date:
November, 22-23th, 2023

Schedule:

  • Day 1: from 9:00 a.m. to 5:00 p.m.-6:00 p.m.
  • Day 2: from 8:00 a.m. to 5:00 p.m.-6:00 p.m.
    The start and end of the class may vary based on the volume of work in the course, as well as lunch hours and scheduled breaks.

If you need more information about the course, write to info@beechefpastryschool.com or phone +34 662 094 175 (Whatsapp).

 

 

Be Chef Pastry School is not responsible for the cancellation costs of transportation or hotel tickets in the event of cancellation or change of the course.

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3 in stock

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