The best of Gregory Doyen

167,00

LIMITED PLACES!

The great chef Gregory Doyen, exclusively for Bee Chef Pastry School, will host a two-day online Masterclass in which he will show us his best recipes: the most creative and emblematic elaborations for those who purchase the course.

Do you want to know more about the chef? Check out his Instagram account here.

Enjoy the best quality in online courses while learning from one of the best chefs of the moment.

Are you going to miss it? Limited places available.

 

6 in stock

SKU: OIPA01GD Categories: ,

Description

Date: 30-31 January 2021

Language: English

Schedule: 10am-6pm (Spain time)

Break: 1pm-2pm (Spain time)

 

The course includes:

  • Live chat during broadcast.
  • Recipes book.
  • Course completion certificate.
  • Access to our online platform during the following 30 days to watch the course as many times as you want.
  • Breaks during the transmission in order for the chef to answer all of the students’ questions through the chat.
  • Zoom meeting with the chef at the end of the course.

Course contents:

  • Lemon tart signature.
    • Neutral sweet dough, hazelnut cream, baking lemon curd, citrus coulis, lemon cream and marshmallow meringue.
  • Coeur d’amour.
    • Crispy praliné, red velvet sponge, raspberry coulis, fresh raspberry and morello cherry, vanilla whipped ganache, galaxy dark chocolate coating and red chocolate glaze.
  • Berries shortcake.
    • Sponge cake, almond sponge, strawberry coulis, shortcake cream and mix of berries.
  • Blackberry basket.
    • Chocolate sweet dough, chocolate marzipan cream, dark chocolate ganache, blackberry and blackcurrant coulis and fresh blackberry.
  • Beauty.
    • Matcha sponge, yuzu cream, bloody peach coulis, yuzu – vanilla chocolate mousse and orange chocolate glaze.
  • Mandarine.
    • Crispy dark ganduja, candied chestnuts, chestnuts cream, almond sponge, mandarin coulis, vanilla whipped ganache, mandarin glaze and vegetal jelly.
  • Black coco.
    • Black charcoal chop pastry dough, black charcoal craquelin, coconut cream and mango passion fruit coulis.
  • Flower stone.
    • Almond sponge, strawberry compote, marzipan mousse and vegetal jelly.

 

If you have any questions, write to info@beechefpastryschool.com

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