Be Chef Pastry & Bakery School - Eng by Hans Ovando & Elena Adell

28/04/2022

08/11/2021

🔥We haven't gone crazy!🔥

We just want to give you the opportunity, for a limited time, to bring you the best training at the best price.

All the online courses with 40% OFF, and if you take two, the second one with a 60% OFF!

📍Enter in our online school (link in the bio) and take advantage of these days to get the best courses in pastry.
Learn each recipe step by step and ask your questions directly to the chef.

See you at the online school! 👩🏼‍🍳

22/08/2021

How much do you know about brioche bread? This yolk or egg bread🥚, brioche or swiss bun, is a type of sweet of french origin.

Light and tasty, made from a dough with eggs, yeast, milk, 🧈butter, sugar and flavours such as lemon peel, orange or vanilla.🍋🍊

The crust🥐 is browned before baking, thus obtaining its characteristic color, while the crumb is a paler yellow.

Like 🍞 bread, it often takes multiple shapes, including ring and hexagonal loaves. It is common to add raisins to bread as a complement.

Do you want the recipe for the brioche bread from chef and see the step by step that we have prepared for you?

🌐Visit our website💻 on the blog 📒 you will find the recipe📝 and the step-by-step👣 of the preparation. (link in the BIO).



Website.💻👇🏻👇🏻👇🏻

🌐 www.beechefpastryschool.com
📧 [email protected]
☎️ + 34 662 09 41 75 (whatsapp)

21/08/2021

Swipe right to discover a world of tarts and pies🤤

💥30%OFF💥 in our
tarts & pies" course by at

🐝In this course you will learn the foundations and tradition of the most emblematic cakes in the world of pastry.
Learn how to make different types of pâte sablée (sablée dough) for these creations.
Don't miss this unique opportunity to be able to create and combine your recipes and elaborate your own cakes.

🥧The course includes:
- Recipes.
- Course compleition certificate.
- Inquiries by email during the following month after the purchase.
- Access to the course for 3 months.

🍭Course program:
- Fruit tart.
- Lemon tart with meringue.
- Chocolate tartlet.
- Apricot and pistachio tart with pistacho sablée.
- Bourdalue tart with pears and almonds.
- Pecan tart.
- Nuts and caramel tart with spices sablée.
- Breton sablée with fruits.
- Assorted quiches.

📆AVAILABLE NOW!!!
📣Language: English
💶Price: 48,30€ + TAX

Inscriptions and information:

🌐www.beechefpastryschool.com
📧[email protected]
☎ +34 935311396
📞+34 657903661 (Whatsapp)

08/07/2021

LIMITED PLACES FOR THE INCREDIBLE MASTERCLASS OF !

This will be the program for the course:

• Process and maintenance of the sourdough.
• Conservation of the sourdough over time.
• Definition of the ingredients used.
• Doubts and things to take into account within the production process.
• Different doughs of Panettone with sourdough and flavors.
• Colombo and Pandoro.
• Panettone cake.
• Initiation to candied fruit.
• Auxiliary recipes for the elaborations.

Use the code PANETTONE to get the special discount at checkout.

Two days in which you will be able to ask all your questions through the broadcast chat and a Zoom at the end of the Masterclass to ask what you need.

06/07/2021

Do not miss the opportunity to receive the best pastry training. All courses on our online platform at a 30% discount.
Only the month of July.
Visit our website and find out about our training offer in long-term online and blended courses.
Do not miss this opportunity and live the revolution of change from the hand of
and

26/05/2021

✨PART 3✨

Today we want to continue sharing knowledge with you about sugars in pastry!

Invert sugar is obtained through enzymatic or acid hydrolysis of sucrose🍚🍯🍭.

Hydrolysis is the process by which we break the disaccharide bonds of sucrose, thus obtaining a product with free monosaccharides.
The resulting invert sugar contains a % of water, which ranges between 29 and 38%. This is why we can have different types of invert sugar:

-Liquid invert sugar
-Invert sugar paste or Tremoline.
-Honey🍯: Honey is the only invert sugar that we can find in nature.

Its technical characteristics are the same as invert sugar, but we must take into account that honey will also give us its characteristic flavour and that it will colour quicker in the oven.
The percentage of water in honey is between 15-21%.
Here are some characteristics of invert sugar in our doughs and📖 pastry recipes 🍰.

1️⃣Invert sugar is more hygroscopic than sucrose.
2️⃣Decreases free water activity in our recipes.
3️⃣It has high anti-crystallising power.
4️⃣We must take into account that in the oven it colours more strongly than sucrose due to the presence of free 🍊🍉🍒🍓🍓🍎 fructose.
Well dear friends don't forget to save the post, give it a like and write what you think about it! ♥️

If you want to receive our free ebook subscribe to our newsletter on our website.
(Link in bio)

24/05/2021

🍩We all love donuts and this is a sneak peek of what's coming at

🧁We are preparing a lot of course along with , and

✨New courses are being baked!✨

Keep an eye on our social media platforms and subscribe to our newsletter if you haven't done it yet to get all of the special info, news, free recipes, exlcusive discounts and more!

23/05/2021

✨As promised, here you have the recipe:

🥐Pâte a choux filled with pastry cream and whipped coffee ganache

*Pâte a choux*
250 g Water
250 g Milk
200 g Butter
300 g Flour
5 g Salt
5 g Sugar
10 g Invert sugar
450 g Egg

Bring the water, milk and butter to the boil. Add all the dry ingredients at once and cook for a few minutes over a medium heat, stirring constantly. Transfer to the mixer with the flat be**er and add the eggs one by one. Keep in the fridge covered with cling film.
Using a round nozzle, pipe twelve 6 cm circles. Place the frozen craquelin on the pastry and bake at 165 ºC for about 40 minutes.

*Craquelin*

90 g Butter at room temperature
105 g Brown sugar
105 g Flour

Mix the butter with the sugar and flour in a food processor.
Stretch between two guitar sheets and make them 1 mm thick. Freeze. Cut with a 7 cm cutter and store in the freezer.

*Whipped coffee ganache*

160 g Chocolate Zéphir Caramel Cacao Barry 35 % chocolate
240 g UHT 35 % cream
50 g Liquid glucose
10 g Coffee extract
1/2 g Vanilla extract
30 g Gelatine mass 220 Bloom
200 g Cold cream 35%
100 g Coffee

Boil the cream with the coffee extract and the crushed coffee beans. Leave to infuse for 15 minutes and strain.
Add the glucose and vanilla and heat back up to 40 ºC if necessary. Add the melted gelatine mass.
Pour over the melted chocolate and emulsify with a blender. Add the cold cream and finish the emulsion.
Set aside for 12 hours in the fridge and whip with a whisk.
Dose with a piping bag and a number 14 round nozzle.

Finish:

Fill the choux pastry with the pastry cream and the whipped ganache. Place a ball of whipped ganache on the choux pastry and make a hole with a spoon. Fill it with hazelnut praline.
Decorate with icing sugar and toasted hazelnuts.

Do not forget to save the post and give it a big like👩🏻🍩🏼🍳👨🏼🍳

20/05/2021

MACARONS by Elena Adell

In this macaron course you will learn the properties of each ingredient used in each elaboration and how they interact with each other inside the recipe. Elena will explain everything about the elaboration process and her tips and tricks for an excellent result.

✨Course content:

- 6 Hours of Full HD Video.
- Recipe book.
-Course completion certificate.
-Questions by email during 30 days via WhatsApp.
- Access to our online platform during the following 45 days to watch the course as many times as you want.

✨Course program:

Macaron technique.
Macaron base.
Tiramisu macaron.
Deliberry.
Long pistachio.
100% Chocolate.
Snickers.
Big Macaron of hazelnut.
Exotic.
Valentino.
Liquorice.
Salmon and cheese.
Mediterranean macaron.

📆AVAILABLE NOW!
📣Language: Spanish (English Voiceover)
💶Price: 67€

🐝Visit our web for more (link in bio)
🌐www.beechefpastryschool.com

18/05/2021

✨We have been using the past few days to prepare new recipes, and with so much work we don't have time to post all the content we make.

🐝But here it is, Choux with vanilla pastry cream, chocolate ganache, coffee and hazelnut praline.

We want to share with you the choux's background history:
📖 One of the oldest and most popular pastries in French pastry making. Its origin dates back to 1540, when the Italian pastry chef Popellini, who served the Queen of France, Catherine de Medici, created a dessert made with layers of dough over a fire to which he added eggs and then baked. This dough, called pâte à chaud (hot dough), was perfected in later centuries and changed the name to pâte à choux, because it was used to make choux, or bombs in English. One of its precursors was the Frenchman Antonin Carème (1784-1833), the famous "king of chefs and chef of kings", who used it in countless sweet and savoury forms.

Stay tuned to our social media as we will post the free video lesson and recipe on Thursday. Dear lovers of pastry, do not forget to save the post, give it a like ♥️ and do not forget to write your comment 📢 .

07/05/2021

"Move it or lose it" they say. And we know what we want, so here we are with our new and renewed face.💥