Fabrizio Donatone, Pastry World champion 2015, masters the artisanal process of the Italian traditional and handcrafted panettone, an excellent but really complex product.

Focus: understand the scientific aspects of the fermentation of the wild yeast : Lievito madre.

Products realized during two days:

· Panettone

· Italian Brioches :Cornetto

· Brioches with natural yeast

The course takes place during 2 days and it is organised in 2 parts: one theorical part and a practical one.

23-24 MAY 2017

École Grégoire-Ferrandi

PARIS