Practical Course 2017 by Hans Ovando

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93.00€

ENJOY THE INSPIRING PHOTO AND VIDEO FROM HANS OVANDO COURSE

Hans Ovando, August 27-29, KICA, 2018
COURSE PROGRAM

Basic creams for Danish

  • Pastry cream
  • Mango pastry cream for Danish
  • Chocolate cream for Danish filling
  • Nuts base cream for Danish filling
  • Danish painting. Brioche painting
  • Puff pastry

 

Flaky Danish dough

 

Brioche, kouglof, savarin

 

Adapted classical pies and travel cakes

 

Sweet confiterie, macarons marshmallow and pate the fruit

  • Dried nut macaron
  • Base macaron
  • Colouring table for macaron
  • Fried almond gianduja macaron
  • Mojito macaron
  • Mandarin, Jasmine and lemon gelly marshmallow

 

New version of traditional cakes, éclair, choux and Paris Brest

 

The price 93 EUR includes:

  • 3 days course
  • Recipes
  • Certificate signed by chef

 

With love,
KICA team

Course Features

  • Lectures 6
  • Quizzes 0
  • Duration 3 days
  • Skill level All levels
  • Language English, Russian
  • Students 134
  • Certificate Yes
  • Assessments Self
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  • 0/2

    Day 1

    • Lecture1.1
      Hans Ovando, day 1, part 1
      3h 0m
    • Lecture1.2
      Hans Ovando, day 1, part 2
      3h 0m
  • 0/2

    Day 2

    • Lecture2.1
      Hans Ovando, day 2, part 1
      4h 0m
    • Lecture2.2
      Hans Ovando, day 2, part 2
      3h 0m
  • 0/2

    Day 3

    • Lecture3.1
      Hans Ovando, day 3, part 1
      5h 0m
    • Lecture3.2
      Hans Ovando, day 3, part 2
      3h 0m
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Maestro-chocolatier of Spain, World Chocolate Masters Spain champion, the owner of a few awards at WCM championship in Paris.

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93.00€