Speciale Frolle senza glutine e senza lattosio

Speciale Frolle senza glutine e senza lattosio
  • Chef Marco Scaglione
  • 11-09-2022
  • 9:00-12:00
  • online su Gotomeeting
  • 3534039385
  • corsionline@marcoscaglione.it
  • 45 €

The classroom will be dedicated to the variations of the shortcrust pastry and includes the realization of all the recipes proposed in the three hours of live course, gluten-free, lactose-free and vegan.

The methods will be mixed and we will use the preparation @molinodallagiovanna for cakes and biscuits, but also a homemade mix with flours in purity to offer an alternative to those who want to experiment with new roads.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The recipes of the course:

The world of shortcrust pastry

1) Linzer tart with sandblasted method

2) Cocoa tart with frangipane cream and apricot jam with whipped method

3) Milan tart with seasonal fruit compote and white chocolate mousse with classic method

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:

with mixers/planetary machines 
Method of cooking:

Gluten free cookery course recipients:

The cooking course dedicated to pastry and the shortbread world, 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.