New pastry course with pure flours

New pastry course with pure flours
  • Chef Marco Scaglione
  • 07-10-2022
  • 18,30 - 21,30
  • online Gotomeeteng
  • 3534039385
  • corsionline@marcoscaglione.it
  • 45 €

The special course dedicated to pastry dough with pastry, sweet and savory.
The classroom involves the realization of a mix at home and the preparation of all the recipes proposed.
Three hours live course for products with complete gluten-free, lactose-free and vegan recipes.
Alternating with practice the theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.

The recipes of the course:

Puff pastry pizzas with tomato and mozzarella
Rustic with ricotta and spinach breaded with sesame
 Cannoncini and cannoli with chocolate cream
puff pastry fans
Gluten free cooking course objectives:

conscious approach to gluten-free raw materials to be used in preparations
learn a method of working the dough that ensures the results in expectations
know, also through the questions to be asked to the teacher, the secrets and the methods of managing the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the stages of dough, baking and storage.
Gluten free cooking course structure:

the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
nature and characteristics of the ingredients present in the mixes
functions of gluten-free raw materials and reaction inside the dough
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product

Method of kneading:
manual
with mixers/planetary machines 

Method of cooking:
static
breezy

Gluten free cookery course recipients:

The cooking course is intended for amateurs and professionals on any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional field.
Since the offer divides the various classrooms into individual thematic sessions, each event makes the training complete.
Therefore, by participating in several cooking classes you can enrich your training in the field of gluten-free, creating a common thread that does not stop, but always extends and opens new and more elaborate goals that allow you to increase the level of experience.
In addition to the live training programmed on the recipes in the poster, it allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, you will be provided with the complete PDF cookbook of glutenfree preparations and on request a certificate of participation.

SU