Professors Karina Migliori and Dani Rollemberg teach a confectionery course divided into two modules. In the first, the theme is "Perfect corners in cake without the use of ganache", where the techniques for beating the dough, correct point and amount of filling, right way to press, frosting without using ganache and spatulated naked cake, among others . In the second module, the theme is "Contemporary Sweets", which includes the following recipes: cumarú mousse verrine with almond crunch and hazelnut praline, caramel and hazelnut fudge and taj meringue with Belgian chocolate ganache and hazelnut praline.
Start: 01/07/2017 16:00
End: 01/07/2017 18:30
Values: BRL 150 (each module).
