CHEF RICHARD HAWKE
3 Days MasterClass
Gluten Free
Vegan
Lactose-Free Pastry
6-8 July, 2020
Bucharest, Romania
REGISTRATION OPEN!
Bucharest, Romania
REGISTRATION OPEN!
Challenging perceptions of Gluten Free, Lactose Free and Vegan Pastry,
A different perspective on modern pastry trends.
Surprisingly tasty gluten free products: less sugar, less fat, lactose free, eggless,
creative flavours and amazing textures.
What you will learn?
-
Use of gluten-free ingredients in basic recipes to create different
textures: sponges, shortbread, crumbles, choux pastry.
-
Vegan pastry techniques vegan meringues, vegan crémeux
with praline base or chocolate base
Vegan pastry techniques vegan meringues, vegan crémeux
with praline base or chocolate base
-
Converting your existing recipes into gluten free, lactose free and vegan ones.
Converting your existing recipes into gluten free, lactose free and vegan ones.
-
Lighter mousses (texture and reduced fat)
using different texturising agents and techniques.
Lighter mousses (texture and reduced fat)
using different texturising agents and techniques.
-
How inulin can help you reduce the sugar and fat in your recipes
How inulin can help you reduce the sugar and fat in your recipes
-
Better understanding recipe and learning how to adapt them to your
requirements;
Better understanding recipe and learning how to adapt them to your
requirements;
-
New decoration techniques.
PROGRAM:
Theory + chef's demonstration
Introduction into Pastry Fundamentals: understanding differences between classic & gluten free, lactose free and vegan pastry.
Under the supervision of Chef students will make Gluten-Free, Lactose-Free, Vegan,
Reduced sugar & fat or completely sugarless recipes.
Tasting - we will observe, taste and compare the products;
Questions & Answers Session.
PRODUCTS WE WILL MAKE:
Vegan & Gluten Free
New decoration techniques.
PROGRAM:
Theory + chef's demonstration
Introduction into Pastry Fundamentals: understanding differences between classic & gluten free, lactose free and vegan pastry.
Under the supervision of Chef students will make Gluten-Free, Lactose-Free, Vegan,
Reduced sugar & fat or completely sugarless recipes.
Tasting - we will observe, taste and compare the products;
Questions & Answers Session.
PRODUCTS WE WILL MAKE:
Vegan & Gluten Free
1.
Pecan Apple Tart: Almond shortbread, almond cream,
apple vanilla compote, pecan maple water based cream
Pecan Apple Tart: Almond shortbread, almond cream,
apple vanilla compote, pecan maple water based cream
2.
Chocolate tart: Cocoa almond shortbread, hazelnut
cocoa streusel, chocolate sponge, semi liquid sesame praline, Mahoë Noir 76% ganache
aerienne
Chocolate tart: Cocoa almond shortbread, hazelnut
cocoa streusel, chocolate sponge, semi liquid sesame praline, Mahoë Noir 76% ganache
aerienne
3.
Pistachio Orange: Pistachio reconstituted shortbread,
Pistachio sponge, orange jelly, Pistachio mousse, neutral glaze
Pistachio Orange: Pistachio reconstituted shortbread,
Pistachio sponge, orange jelly, Pistachio mousse, neutral glaze
4.
Mango Lychee: Almond shortbread, almond sponge, mango
coulis, lychee mousse, mango glaze
Mango Lychee: Almond shortbread, almond sponge, mango
coulis, lychee mousse, mango glaze
5. Anna’s Pavlova: Lime meringue, mango passion fruit coulis, coconut ganache aerienne
6.
Lemon ginger tart: Almond shortbread, almond cream,
lemon jelly, lemon ginger cream, neutral glaze, candied lemons
Lemon ginger tart: Almond shortbread, almond cream,
lemon jelly, lemon ginger cream, neutral glaze, candied lemons
7.
Chocolate Morello Cherry: Reconstituted shortbread with
chocolate, chocolate sponge, Morello cherry coulis, Galaxie Noir 64% chocolate
mousse, cocoa glaze
Chocolate Morello Cherry: Reconstituted shortbread with
chocolate, chocolate sponge, Morello cherry coulis, Galaxie Noir 64% chocolate
mousse, cocoa glaze
8.
Almond rose raspberry: Almond shortbread, soft almond
sponge, raspberry coulis, almond marzipan rose mousse
Almond rose raspberry: Almond shortbread, soft almond
sponge, raspberry coulis, almond marzipan rose mousse
9.
Lime and blackcurrant: Almond shortbread, Almond sponge,
blackcurrant ganache, white chocolate lime ganache aerienne
Lime and blackcurrant: Almond shortbread, Almond sponge,
blackcurrant ganache, white chocolate lime ganache aerienne
Gluten Free & Lactose Free:
10.
Ceiba 64% éclair: Cocoa choux pastry crunch, cocoa choux pastry, Ceiba cream
Ceiba 64% éclair: Cocoa choux pastry crunch, cocoa choux pastry, Ceiba cream
Gluten Free:
11.
Tiramisu: Coffee
choux pastry sponge, milk chocolate coffee ganache aerienne, white chocolate
mascarpone ganache aerienne
Tiramisu: Coffee
choux pastry sponge, milk chocolate coffee ganache aerienne, white chocolate
mascarpone ganache aerienne
12.
Oryola Éclair: Choux pastry crunch, choux pastry, Oryola cream
Oryola Éclair: Choux pastry crunch, choux pastry, Oryola cream
13.
Aneo Éclair: Choux
pastry crunch, choux pastry, Aneo cream
Aneo Éclair: Choux
pastry crunch, choux pastry, Aneo cream
14.
Hazelnut apricot: Hazelnut praline sponge, apricot coulis, Oryola mousse, Oryola spray
mixture
Hazelnut apricot: Hazelnut praline sponge, apricot coulis, Oryola mousse, Oryola spray
mixture
About Chef Richard Hawke:
RICHARD HAWKE
Pastry Chef
Gluten Free Expert
Gluten Free Expert
PROFESSIONAL RECOGNITION
FIRST PLACE Artistic chocolate show piece, Challenge des Mains d’Or
THIRD PLACE Best chocolate entremets, sugar show piece, Asian Pastry Cup, Australian pastry team
PROFESSIONAL EXPERIENCE
2019 - Present: Independent Pastry Consultant
2016 – 2018: Head Pastry Chef at ROSE LÉON PATISSERIE, CASABLANCA, MOROCCO
2012-2016: Pastry Trainer for International Programs, ÉCOLE NATIONALE SUPÉRIEURE DE LA PÂTISSERIE (ENSP), ALAIN DUCASSE EDUCATION, FRANCE
2011-2012: Head Pastry Chef, PÂTISSERIE PAULOZ, LYON, FRANCE
2010-2011: Head Pastry Chef, MANTA RESTAURANT, SYDNEY, AUSTRALIA
FIRST PLACE Artistic chocolate show piece, Challenge des Mains d’Or
THIRD PLACE Best chocolate entremets, sugar show piece, Asian Pastry Cup, Australian pastry team
PROFESSIONAL EXPERIENCE
2019 - Present: Independent Pastry Consultant
2016 – 2018: Head Pastry Chef at ROSE LÉON PATISSERIE, CASABLANCA, MOROCCO
2012-2016: Pastry Trainer for International Programs, ÉCOLE NATIONALE SUPÉRIEURE DE LA PÂTISSERIE (ENSP), ALAIN DUCASSE EDUCATION, FRANCE
2011-2012: Head Pastry Chef, PÂTISSERIE PAULOZ, LYON, FRANCE
2010-2011: Head Pastry Chef, MANTA RESTAURANT, SYDNEY, AUSTRALIA
Choose Your MasterClass:
3 Days MasterClass
Available Dates: 6-8 July 2020
Type of MasterClass: Practical/Hands-On
Location: Bucharest
Language: English + Romanian Translation availabla
Participation Fee: 765 €
Who should attend?
We recommend this masterclass to professionals, pastry chefs, bakers, chefs, restaurants, pastry shops and bakeries who would like to introduce new modern gluten-free, lactose-free, eggless, vegan, diet-desserts with low-sugar and low-fat. Also recommended for pastry students and amateurs who would like to learn to make gluten-free, lactose-free and vegan desserts.
Payment:
Payment can be made in 2 installments,
60% in 4 days after the booking,
40% of program fee shall be paid latest 6 weeks before the event date.
Payment can be made via bank transfer into our account:
Account Holder: ICEPWORLD AGENCY SRL
Bank: BANCA TRANSILVANIA, ROMANIA
IBAN: RO40BTRLEURCRT0258391002
SWIFT: BTRLRO22
Online payment with credit/debit card available for Full Payments Only!
60% in 4 days after the booking,
40% of program fee shall be paid latest 6 weeks before the event date.
Payment can be made via bank transfer into our account:
Account Holder: ICEPWORLD AGENCY SRL
Bank: BANCA TRANSILVANIA, ROMANIA
IBAN: RO40BTRLEURCRT0258391002
SWIFT: BTRLRO22
Online payment with credit/debit card available for Full Payments Only!
Kindly take into consideration that we have limited places for these MasterClasses and the demand is very hight.
To avoid disappointment, we advise you to book your place as soon as possible and send us a copy of Payment Receipt and Registration Form by email to office@icephotelschool.com.
To avoid disappointment, we advise you to book your place as soon as possible and send us a copy of Payment Receipt and Registration Form by email to office@icephotelschool.com.
Important, please keep in mind:
– The payment is valid only for the date of the workshop and is non refundable. We are sorry, but once you booked your seat, there is no possibility of refund if you cancel your attendance.
– It is not allowed to take pictures, to film and distribute/share the step by step preparation in class without the consent of the organizers.
– It is not allowed to distribute/share the recipes of the MasterClass.
– The participants understand and accept the conditions described above.
-If you need accommodation nearby the place of venue, contact us for recommendations.
– It is not allowed to take pictures, to film and distribute/share the step by step preparation in class without the consent of the organizers.
– It is not allowed to distribute/share the recipes of the MasterClass.
– The participants understand and accept the conditions described above.
-If you need accommodation nearby the place of venue, contact us for recommendations.
Why Choose Bucharest as your
NEXT MASTERCLASS DESTINATION?
The ‘new Berlin’. The ‘little Paris of the East’.
Or, simply, Bucharest, the City of Contrasts.
Super Affordable.
Safe.
Hip.
Read about Bucharest, check out our recommendations for air flights, accommodation, restaurants and sights to see.
Contact us:
ICEP HOTEL SCHOOL
BUCHAREST, ROMANIA
Gramont Street No. 38, Sector 4
ZIP: 040182
ZIP: 040182
Looking forward to meet you :)
MAGIC TEAM
MAGIC TEAM
For more information we are at your disposal:
Tel. 0040-773-797-075 sau e-mail: dan.radu@icephotelschool.com
Tel. 0040-773-797-075 sau e-mail: dan.radu@icephotelschool.com