Start Date Oct 18
(The Class will be in Spanish) These tasty and crispy sweet egg white foam has a reputation for difficulty. But in just 3 hours our chef will show you a few simple instructions that just won’t fail. You’ll be making mouthwatering meringues and delicious desserts like the famous pavlova or meringues shells and learn the difference between italian, french and swiss meringue. You’ll master a technique that can be use in any dessert and amaze everybody with your baking.
Start Date Oct 19
Discover the secrets to prepare a perfect pizza, make a homemade sauce and add your favorite toppings. You cannot miss some crispy empanadas of meat, chicken and gourmet Gruyere cheese and plums. If you enjoy eating pizzas and empanadas, you cannot miss this class where our chef will teach you how to prepare them in a simple and delicious way.
Start Date Oct 20
(The class will be in Spanish) In this class you will learn how to prepare eclairs filled with a soft pastry cream with creative glaze and chocolate coatings, crispy profiteroles filled with vanilla ice cream and Chantilly cream swans. If you enjoy eating these French pastry classics and want to learn the secrets to making a perfect pâte choux...come to our 3-hour class where our pastry chef will guide you through each step so that you can make your own production and give it personal touches. You cannot miss it
Start Date Oct 25
Come and learn the delicate balance of Peruvian cuisine by creating varieties of ceviche and tiraditos. Discover the perfect combination of fish and shellfish season with a spicy touch of rocoto, crispy corn and the tasty '' milk of tiger ''. In this class you will learn to prepare classic ceviches and tiraditos with prawns, croaker and octopus to then unleash your imagination.
Start Date Oct 26
(The class will be in Spanish) In this 2-class course you will learn to make different laminated doughs and brioche and use them for different pastry products With the laminated dough we will make the popular bicolor croissant, almond croissant, Rolls, cruffin and bicolor chocolate bread. With brioche dough we will make brioche braid, nanterre, feuilletee, chocolate, pear and almond brioche and babka