Ice Cream and Gelato Class
March 23rd

GELATO, ICE CREAM AND FROZEN DESSERTS

CHRISTOPHE DOMANGE
Tain L'Hermitage Executive Pastry Chef
From Mar 23 to Mar 25 - 3 days
Brooklyn
Price: $  1155.00*
Price:808.50*
(30% discount off all classes for North American Cercle V Members)
* Prices include a class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first or second night of class. In order to enhance your learning experience, the size of the class will be kept between 8-16 students depending on the class theme

Description:

Embrace the expansive world of frozen desserts with this incredible ice cream class! Join this class to learn the science of ice cream from expert L’École Valrhona Pastry Chef Christophe Domange, who was part of the winning team at the 2018 Gelato World Cup. This class fill feature classic ice cream recipes, vegan and gluten-free ice cream, frozen desserts, gelato, and sorbet. Chef Domange will teach you how to layer ice cream pints, and add swirls of flavors and textures.
In addition to expertly crafted ice creams and gelatos, you will learn how to create a range of individual frozen cakes, bars, popsicles, sorbets, and discover traditional ice creams and their reinterpretations as ice cream desserts. This class will also feature an in-depth lecture on the technology and science behind ice cream as well as vegan and gluten-free frozen desserts.

Objectives:

  • Learn from the industry appointed expert about ice cream and sorbet technology, focusing on ingredients and creating balanced recipes
  • Explore the possibilities for ice cream and sorbet such as vegan and gluten-free
  • Prepare a range of frozen desserts including individual frozen cakes, ice cream bars, and popsicles, and desserts in a glass
  • Learn techniques to work around the limitations of temperature and expand your idea of what ice cream can be
  • Engage in an open discussion and lecture about the science and composition of ice cream, gelato, sorbet, vegan, and gluten-free frozen desserts
     

Chef Christophe Domange L’École Valrhona Tain L'Hermitage Executive Pastry Chef
Christophe Domange began his career with 4 years of training at the hotel school in Challe Les Eaux, then decided to nurture his passion with an international career in the United States, where he spent 6 years at the Unions League Café. He came back to France for an apprenticeship in pastry with Mr. Rosset, one of the “Meilleur Ouvrier de France Chocolatiers”. He worked in Mr. Westermann Buresel's restaurant in Strasbourg and with Mr. Chevallot, one of the “Meilleur Ouvrier de France Pâtissiers” in Val d'Isère followed by 2 years in Spain with Mr. Oriol Balaguer, MMAPE. He joined l'École Valrhona in 2007 in order to share his expertise in customer service

 

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