A.... quiet weekend of leavened and shortcrust pastry!

by Umberto - Saturday, March 21, 2015

A.... quiet weekend of leavened  and shortcrust pastry!

Yeah, today and tomorrow, Armando Palmieri is in our School to talk about these two amazing pastry items.

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The first course for "from beans" chocolate in Las Vegas!

by Umberto - Tuesday, March 17, 2015

The first course for "from beans" chocolate in Las Vegas!

In April,  28, 29 and  30,  will be held in Las Vegas at the JMA School our first course dedicated to chocolate "from beans" with Jean Marie Auboine and with our machines dedicated to this production of crafter chocolate! Anyone wishing more information about promotions and content of the course as well as facilities with hotels and local assistances, please contact us to fbm@boscolo.it.

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The Abc of chocolate in our school continues ...

by Umberto - Sunday, March 15, 2015

The Abc of chocolate in our school continues ...

We often forget to tell some things ... for example that continue in our School, the courses for beginners to work in the chocolate field and needs all the concepts and recipes for initial starting in the new adventure with the magical world of chocolate ... Our Teacher, Massimo Peruzzini, which has more than forty years of experience in the chocolate, teaches the basics individually to those who want to start this adventure. After have hosted "new talents" from all over the world, from Texas to Pakistan, from Australia to South Africa, and others around Europe and Middle East, the last, to take this first course of approach with the wonderful world of chocolate, are this pair of Liguria!

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The Course of Pastry is going on with Cookerylab ...

by Umberto - Tuesday, March 10, 2015

The Course of Pastry is going on with Cookerylab ...

It has started the second week of the course of Pastry of Cookerylab! Armando Palmieri, Martina Presta and Luigi Musio are some of Teachers that in  these days are alternated teaching ...

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New course of Cake Decorating!

by Umberto - Sunday, March 01, 2015

New course of Cake Decorating!

Yesterday, in our School, ended the first course of Cake Decorating with Laura Saporiti, real decoration Artist dedicated to cakes!

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Gluten free in Elite Fbm!

by Umberto - Tuesday, February 24, 2015

Gluten free in Elite Fbm!

We have closed today the special course with Francesco Favorito about the gluten-free products. We have had an huge success with 20 attenders!

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Chocolate pie with pears and almonds

by Umberto - Saturday, January 31, 2015

Chocolate pie with pears and almonds

One of the first recipes by Ernst Knam that stood us many years ago when we met him. Today is a classic of the King of chocolate!

 

Chocolate shortbread

150g butter

150g caster sugar

1 egg (or 2 small)

vanilla powder

6 g baking powder

280 g flour 00

25 g cocoa powder

 a pinch of salt

Process for Pasta

Work well in hand, possibly helping with a spatula, the butter cut into small pieces with the sugar, then add the egg, salt and a hint of vanilla. Knead well until mixture is omogeneo.Unite the yeast and flour, sifted together, and cocoa; then knead well until dough is omogeneo.Formate a ball and wrap in plastic wrap; then let it rest in the refrigerator for at least 4 hours before using.

 

custard

    ½ liter whole milk

     1 vanilla pod

   30 g flour 00

   10 g potato starch

     4 egg yolks

   80g caster sugar

                         caster sugar for sprinkling

Process for cream

Pour the milk into a saucepan, add the vanilla bean cut in half lengthwise, stir and put on the fire to warm. Meanwhile, place in a large bowl the flour and starch and add the egg yolks lightly beaten with sugar. Dilute the mixture with a little 'of warm milk and work with the whip. When the milk boils, remove the vanilla bean and add the egg mixture and flour. Cook for about 3 minutes, stirring constantly with a whisk well to avoid lumps. Finally, pour the pastry cream in a separate bowl and sprinkle with a little 'caster sugar, to avoid formation of a film on the surface. The custard will keep in the refrigerator for 2 days at most.

 

Ganache

  250 ml cream

  375 g dark chocolate tablets or pieces

Procedure for ganache

Pour the cream into a saucepan and place it on the stove to heat.

Bring it to a boil, then add the chocolate.

Mix thoroughly with a wooden spoon, until the chocolate is melted and well blended complete with cream.

Chocolate cream

  300 gr custard

  300g cream ganache

Procedure for final processing

In a saucepan, prepare the custard. Stir well with a wooden spoon and check that no lumps are formed; then set aside.

In another saucepan, prepare the ganache.

Transfer the custard into a bowl; add you then crama ganache and mix thoroughly with a wooden spoon.

Mix well the two creams until mixture is smooth.

Fill the mold with the mixture.

Cover with chocolate pastry cream and have the disks pears previously cut into discs on the surface.

Bake at 180 ° C for about 40 minutes. Once cool, remove from the mold and place over the pears some almond flakes broken.

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Started the new course of Cookery Lab!

by Umberto - Tuesday, January 27, 2015

Started the new course of Cookery Lab!

Yesterday started the first course of Pastry and Cake Design in our school for this year. After Luigi Musio, today we have back Armando Palmieri. The course will end on February, 6.

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Ernst Knam back in February!

by Umberto - Friday, January 16, 2015

Ernst Knam back in February!

A new course .... with Ernst Knam! Registration is now open to attend the course about chocolate's creation with the "King of Chocolate" that, with the great success he has with his Tv editions, is increasingly present in the TV listings of Discovery Real Time .... but we can not say more. If you want to find yourself on the side of the King, for advice, for tips on the best and most profitable ways of working for your chocolate, here is the right course for you.

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The first year's class...

by Umberto - Saturday, January 10, 2015

The first year's class...

Ended yesterday "Clever pastry," the first year class of our School with Armando Palmieri.

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