Valrhona Travel Cake Class
May 12th

Travel Cakes

GUILLAUME ROESZ
l’Ecole Valrhona North America Executive Pastry Chef
From May 12 to May 13 - 2 days
Brooklyn
Price: $  955.00*
Price:668.50*
(30% discount off all classes for North American Cercle V Members)
Past class
* The cost to enroll includes a digital class recipe book, an apron, and a 32 Grand Cru Square Gift Box for an interactive chocolate tasting, access to an online forum to share ideas and discuss the content of the class, before, during and after it has ended. Each student will receive a diploma to certify completion of the course. All classes will be conducted via Microsoft Teams.

Description:

Take this class to enhance your pastry case and bakery offering through travel cakes. Loved because of their longer shelf life and transportability, travel cakes, madeleines, and financiers have become popular among customers on the move in hotels, bakeries, and pastry shops. Come learn from l’École Valrhona Pastry Chef Guillaume Roesz how to make traditional French travel cakes, along with more modern interpretations.

Chef Roesz will explain how to adapt travel cake recipes to accommodate customers with dairy and gluten-free intolerances, without compromising texture and taste. You will understand how different gluten-free flours and dairy-free ingredients work so you feel confident using them in your own cakes.

Elevate your travel cakes by learning new filling recipes such as streusel, caramel, compote, confit, ganache, and meringue. Of course, appearance matters too! You will explore the different possibilities to add attractive looks to your products including different shaped molds, glazes, and chocolate décor. Chef Roesz will demonstrate how to temper chocolate and properly apply glazes to ensure consistent shine, thickness, and shelf life.

In this open format class setting, Chef Roesz will discuss various preservation techniques, and how to conserve your travel cakes in your display.

Objectives:

  • Explore different and unusual flavors, fillings, and ingredients in pastry like condiments or spices
  • Learn how to extend the shelf life and preserve your travel cakes
  • Practice tempering different kinds of Valrhona chocolate
  • Give a new look to your Travel Cakes and offer a new product range to your customers
  • Understand gluten-free and dairy-free ingredients, and how to use them in your creations


Chef Guillaume Roesz L’École Valrhona North America Executive Pastry Chef
Following his pastry apprenticeship in Guebwiller, a small city in Alsace, Chef Guillaume Roesz arrived in Paris in 2006 to work for Maison Ladurée. After earning his stripes five years later, he embarked on a new journey to the Middle East to open three shops for Maison Ladurée in Doha and Dubai. Chef Guillaume conquered the hearts of Middle Easterners with his pastry expertise while working for Valrhona in Dubai. Through traveling from South Africa to the Indian Ocean, including MENA, Guillaume built up his credibility and reputation thanks to his deep knowledge of fine French pastry and chocolate. Today, Chef Guillaume is a part of the Valrhona North America team as the US Global Pastry Chef, he looks forward to sharing his French pastry and chocolate skills while perfecting his Yankee accent!

 

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