Pastry Display Workshop by Chef Raquel Catarino
In this workshop, we will learn French Pastry techniques for showcasing.
Although this theme is quite vast and interesting, we will start with the choice of a very versatile dough, both in pastry and in the kitchen - Choux Pastry. The goal of this workshop will be to demonstrate that anyone can create more refined pastry at home. We will go through the process and techniques not only for preparation but also for storing the product, as well as tasting. (For many, the best part!)
During 4 hours, we will address the following topics:
- Basics of Choux Pastry (with and without gluten);
- Techniques and tips to maintain the consistency of the product;
- Storage and preservation of Choux Pastry;
- Filling techniques, such as chocolate diplomat, coffee mousseline, mascarpone cream, pistachio whipped ganache, praline, coulis, crunchy toppings, among others.
- Preparation and decoration of the final product, delicately, with perfectionism and indulgence.
Recipes:
- Chocolate and salted caramel Choux
- Tiramisu Éclair
- Pistachio Paris-Brest
- Raspberry, coconut, and lime Religieuse
- Orange blossom and almond Saint-Honoré
About the chef:
Raquel Catarino graduated from the School of Hotel and Tourism of Porto in Pastry Management and Production.
Passionate about Pastry and Cuisine since childhood, it was only in 2020 that she decided to leave the world of savory cuisine and venture into the sweet world.
In 2022, she began her career at the Ritz Four Seasons Hotel in Lisbon, where she worked until the end of 2023. She is currently leading the pastry department at the Evolution Cascais-Estoril Hotel, but always with the dream and determination to create her own project.
Information and registrations: info@cascaisfoodlab.pt
Organization: Cascais Food Lab
Learn more HERE