Pastry Class: Chocolate Pies

Pastry Class: Chocolate Pies

Online Pastry Class Vegan

Pastry Class: Mastering Alternative Ingredients: Vegan, Dairy-Free and Gluten-Free Desserts

Pastry Class: One Recipe, Three Desserts: Versatility in Pastry

This online class will give you the skills to quickly and efficiently modify your desserts to bake impressive chocolate desserts utilizing ingredients in different preparations and textures!


August 27: 2pm - 4:30pm EST

$275.00
Availability: Out of stock

For the first time ever, experience L’École Valrhona at home through our new online classes. Enjoy the same expertise you expect from our pastry classes in a convenient, virtual format. Renowned L’École Valrhona pastry chef, Guillaume Roesz will lead you through three demonstrations from our professional pastry kitchen in Brooklyn. Scroll down to learn more about our class offerings!


This class is designed for professional chefs and advanced home gourmets who have the desire to challenge themselves and elevate their chocolate and pastry skills. This class will give you the skills to quickly and efficiently modify your desserts to accommodate guest needs. You will have the opportunity to learn the basics of working with chocolate and cross utilize ingredients in different preparations and textures.

Chef Guillaume will show you techniques to optimize your time by utilizing dessert elements in multiple ways and eliminating unnecessary dessert components. You will learn how to build plated desserts, verrines and petits gâteaux, starting with the high-quality ingredients, and gain an understanding of the importance of choosing seasonal ingredients available in your market. Chef Guillaume will show you his techniques for creating stunning plated desserts without the use of added colors or special molds.
He will also discuss the current industry trends and their impact on flavor and presentation.


Experience in a professional kitchen is not necessary, but a foundation of basic pastry techniques will help you be successful in this course.

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