Joakim Prat

With: Joakim Prat
Start: 02. 10. 2019 - 9:00
End: 04. 10. 2019 - 17:00
Language: ENG (Translation: Yes )
Type: Professionals
Price: € 770

Information:

Hands-on course

The course will be held in English with translation to Czech. You can ask questions during the course.

During the course you will prepare together with Joakim Prat :

Bases:

  • Pâte à choux / Chouquetes
  • Pâte à choux / Eclairs
  • Craquelin
  • Cocoa craquelin
  • Coloured glaze

Eclairs:

  • Lychee and raspberry eclair
  • Chocolate rainbow eclair
  • Zebra very dark chocolate eclair
  • Blueberry eclair
  • Royal wedding elderflower eclair
  • Pear hibiscus eclair
  • Matcha and honey macaron eclair
  • Coconut and milk chocolate and almond eclair
  • Spice pumpkin and blood orange eclair
  • Red strawberries and rhubarb eclair
  • Purple blackberry mac eclair
  • Vanilla cajun nuts eclair
  • Paris brest eclair No2
  • Coffee eclair No2
  • Mont Blanc cranberry eclair
  • Caramel tonka eclair
  • Yellow lemon and bergamot eclair
  • Tiramisu eclair No2
  • Red fruit tart

During the course you will learn:

  • how to prepare individual desserts
  • how to prepare creams and doughs that will inspire you to make your own desserts
  • how to properly decorate desserts
  • special techniques and skills from pastry chefs

During the course you will receive:

  • recipes for preparing desserts
  • hints and tips from professionals
  • drinks throughout the course
  • snacks
  • tasting the desserts prepared

With: Joakim Prat

Joakim’s story is impressive. He was born and raised near Biarritz, in the Basque country  in South West of France. He fell in love with the pastry world at the age of 15 and was by the age of 29 already Head Pastry Chef of 9 michelin stars. Before starting his Maitre Choux project, he was head pastry chef at the 2 Michelin starred restaurant The Greenhouse in London. His first working position in London was at the 2 Michelin-starred L’Atelier de Joel Robuchon where he has been executive pastry chef for two years. Before that he was working in Spain as Head Pastry chef in the 3 Michelin starred restaurant Can Fabes, as well as 1 Michelin starred Sauc and 1 Michelin starred Hofmann restaurant in Barcelona. Besides that we need to mention that Joakim won the gold medal for UK Best Dessert of the Year 2014 and was awarded as UK Rising Talent at UK Pastry Open World Cup 2013, both in London. Quite an impressive resume for such a young guy!  
Register