PASTRY
TEACHER
EMANUELA REGI
- NUMBER OF LESSONS: 4
- DURATION OF EACH LESSON: 3 hours
- TOTAL COURSE HOURS: 12
- SCHEDULE: Mondays from 19:00 to 22:00
- REQUIRED MATERIALS: Provided by POMA
- COURSE PRESENTATION
- DATE: Monday, 3 November at 19:00
- COURSE START DATE: 10 November at 19:00
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A four-session course designed to introduce participants to the main families of doughs — the essential foundations of pastry — used to prepare cakes, biscuits, and spoon desserts.
Pastry, even before being a collection of recipes, is built on ingredients to acknowledge and techniques to practice. In this course, we will examine them in detail, starting from a selection of basic recipes and analysing, each time, the role of individual ingredients, possible substitutions to create variations, and the appropriate combinations needed to achieve the desired textures and flavours.
A fundamental family of doughs used to make cakes, petits fours, and biscuits.
Starting from a number of recipes, we will explore different balances, uses, variations, mixing techniques, and the precautions needed to obtain the best possible baking results.
Choux pastry (pasta choux or pasta bigné) is a base used to create small pastries that can be filled with different creams.
We will prepare it in versions with different shapes and textures, and pair it with pastry cream, which we will make in its classic form as well as in several different variations.
Soft and airy mixtures to be filled or rolled, or denser preparations to be enjoyed on their own. Whipped batters – sponge cake, biscuit, and pasta Margherita are some examples – are the bases for many filled desserts, spoon desserts, and traditional baked cakes.
A preparation often considered challenging but greatly appreciated. We will make it together step by step, to understand that it is accessible and that it can be used in a wide range of both sweet and savoury preparations.