French Pastry workshop

WHAT WE OFFER:

  • intensive practice-oriented programme

  • small-sized student group

  • high-quality ingredients

  • exclusive venue in the downtown of Budapest

Beyond its 1-year culinary arts programme Culinary Institute of Europe offers workshops to deepen and perfectionate knowledge and practice in specific topics.

We are pleased to announce the French pastry workshop starting in February 2018 with the French head pastry chef, Stephane Gerphagnon (á table!) and assistant pastry chef, Zsófia Nábelek (Mák Bistro).

HOW TO APPLY: 

Please, complete and send the application form below.

 

Should you have additional queries, please, contact us (e-mail: hello@culinaryinstituteofeurope.com, phone: +36 30 3726218).   

PARTICIPANTS:

The course is aimed at both enthusiastic home cooks and professionals. Participants will have the opportunity to create some recipes in a classical as well as in a modern way, designed for a cake shop or for a restaurant while receiving new learning methods, valuable expert tips, and concepts that will allow them to expand their skills and experience.

Maximum number of participants: 18 persons. 

PROGRAMME:

Day 1 and Day 2: The two faces of tarts: how to make them on a classic and modern way

Making the dough teaching technique for each dough

Preparation of the filling and cream

Mise en place of decoration

Baking tart shell

Filling the tarts

Decoration & finishing touches

Day 3: Sugar!

We discuss:

Where the sugar does come from

How the sugar is made

Alternatives

The secrets of the salt

We learn:

Different sugar syrup used in pastry kitchens

How to candy a fruit

How to make fruit chips

How to make praline and caramel bonbon   

How to make pâte de fruit

 

Day 4: Individual cakes – classics designed for pastry shops

Royal chocolate, Charlotte, St. Honoré

Pink forest, citrus túró, salted caramel

Day 5: Desserts in restaurants - plated desserts

Bring your favourite plate and design a dessert for your own plate!

Day 6: Chocolate

Chocolate: from the route to the fruit

We learn:

Tempering choc

Choc bonbon (bonbon in mold, truffle….)

Choc decoration

Day 7: Pastry pop-up  

At the end of the course participants create desserts they have learnt on their own and present them for their guests as a pop-up pastry shop.

LENGTH OF THE COURSE: 35 hours (7 days)

SCHEDULE:

Day 1: 23 February 2018 (Friday), 17:00-21:00

Day 2: 25 February 2018 (Sunday), 14:00-18:00

Day 3: 4 March 2018 (Sunday),  10:00-14:00

Day 4: 9 March 2018 (Friday), 16:00-22:00

Day 5: 25 March 2018 (Sunday), 15:00-20:00

Day 6: 8 April 2018 (Sunday), 15:00-20:00

Day 7: 22 April 2018 (Sunday), 10:00-17:00

LANGUAGE: English

TUITION FEE: 140.000 HUF + VAT

The Culinary Institute of Europe covers the recipes, the ingredients, all the necessary tools and equipment during the course.

INSTRUCTORS:
 

Head pastry chef: STEPHANE GERPHAGNON 

Stephane was born in Provence. He was fascinated by his grandmother’s cakes and from that time he followed his passion. Following his studies in Lyon and in Paris he worked for luxury hotels, pastry shops and private clubs in Melbourne and in London. He moved to Hungary in 2007 and started to work as the head pastry chef of Lukács Cukrászda. Later he joined Takács Lajos in Olimpia where he had the opportunity to create highly-acclaimed desserts every day. He has been the head pastry chef for La Praliné and á table! for many years. Stephane was the winner of the first national macaron competition in 2012. He is now a freelance creative pastry chef for many pastry shops and restaurants and holds pastry classes in CIE. He adores using his traditional French training and many other influences to be creative.

Assistant pastry chef: ZSÓFIA NÁBELEK

Zsófia started to learn about desserts under the guidance of one of the best Hungarian pastry chefs László Mihályi. She started to work at Desszertszalon in Vác then continued at Kistücsök in Balatonszemes. In 2014 she began as an intern at Mák Bistro, where she is the head pastry now. While being graduated in communication she is also active in gastro media. She has been a contributor to print and online magazines such as Dining Guide, Nosalty, Táfelspicc (Origo) and Magyar Konyha. Zsófia has been the correspondent at the Lyon Bocuse d’Or several times. In summer 2017 she staged at Daniel Berlin’s restaurant (Krog) in Skåne-Tranås, Southern Sweden.

VENUE: 

Culinary Institute of Europe - 1061 Budapest, 55 Paulay Ede street