March 18th - Full class

WORLD CHAMPION ICE CREAM & GELATO

CHRISTOPHE DOMANGE & REMI MONTAGNE
Tain L'Hermitage Executive Pastry Chefs
From Mar 18 to Mar 20 - 3 days
Brooklyn
Price: $  1555.00*
Price:1088.50*
(30% discount off all classes for North American Cercle V Members)
Past class
* Prices include a class recipe book, an apron, professional class photos, 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 taught by the 2018 Gelato World Cup Champions! By joining this exclusive hands-on class, you will have the chance to learn the science of ice cream from the experts, French Chef Christophe Domange and Chef Remi Montagne, two L’École Valrhona Pastry Chefs who will combine their teaching skills and ice creams knowledge to build your confidence and expertise.

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 of ice cream desserts.



Objectives:

·       Learn from the industry’s appointed experts about ice cream and sorbet technology focusing on ingredients and creating balanced recipes

·       Explore the possibilities for ice cream and sorbet in this rapidly growing industry

·       Prepare a range of frozen desserts from the Gelato World Cup 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

Past class
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