Valrhona Introduction to Chocolate Class
April 14th

INTRODUCTION TO CHOCOLATE AND PASTRY

PAUL SAIPHET
L’École Valrhona Brooklyn, Assistant Pastry Chef
From Apr 14 to Apr 15 - 2 days
Brooklyn
Price: $  955.00*
Price:668.50*
(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:

Are you curious about working with chocolate, but don’t have the confidence to use it in your creations? Then come learn with the chocolate professionals at l’Ecole Valrhona Brooklyn! This chocolate and pastry 101 class is designed for novice professionals with the desire to dive deeper into chocolate and pastry. You will have the opportunity to experience practical kitchen time hands-on with l’Ecole Valrhona pastry chefs and learn the basics of working with chocolate.

Learn how to temper chocolate, and use chocolate in desserts, confections, and pastries in a relaxed kitchen setting. The Chef instructors at l’École Valrhona will take the time to share their knowledge and offer personalized support so you can leave the class feeling confident and motivated to make your own chocolate desserts and confections.

Objectives:

  • Learn the basics of classic dishes and techniques, including tempering, ganaches and mousses
  • Prepare classic pastries using chocolate, such as choux, chocolate tarts, chocolate mousse cake, macarons, as well as plated desserts, and petits gâteaux
  • Prepare several chocolate confections using your mastery of tempering including molded and hand-dipped bonbons and truffles
  • Discover a variety of finishing techniques such as glazing and chocolate decorations
  • Discover the perfect way to make an emulsion for a long-lasting and shiny ganache

 

Chef Paul Saiphet L’École Valrhona Brooklyn, Assistant Pastry Chef
Paul Saiphet began his career in San Francisco working with Top Chef Alumni, Chef Ryan Scott, overseeing ‘American-Style’ desserts. He then worked with Top Chef-Just Desserts winner Chef Yigit Pura at Pâtisserie Tout Sweet, focusing on elegant, French-style desserts. Later, Chef Paul gained valuable experience in fine dining plated desserts at 2 Michelin Star outposts: Quince and Cotogna, under Chefs Carolyn Nugent and Chef Alen Ramos. In 2014, Chef Paul joined the l’École Valrhona Brooklyn team lending his skills and talents in support of l’École Valrhona Professional Classes and teaching several Gourmet Classes.

 

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