1-2-1 private Melanger Master Class 1 hour via zoom £60.00 for the session
This class is 1-2-1 for individuals, for those new to Melanger work, how to make Fillings like Gianduja & Praline or Nut Pastes and why you need all 3 in your repertoire.
Melanger class
During this 1-hour class we will cover all the steps of correctly setting up your Melanger and how to get the best from it.
Discussing maintenance issues, cleaning, troubleshooting and lots of do’s & don’ts.
We will discuss what you can put in it and what you can’t.
A discussion about what the difference between pralines & Gianduja and why you should choose one over the other.
We will also explore what temperature to cook your sugar to and when to use raw sugar, uncooked white sugars for some pralines.
Seed pastes and seed pralines, like black sesame & lime or plain Tahini that can go on to make Halwa.
Included with this class is a recipe pack outlining formulas for nut pastes, Praline & Giandujas and their steps for making and storing your products.
A huge part of this class is all about flavour and nut pastes, why a simple well-made nut paste can be used to your advantage and how a simple white almon praline can go on to make so many different long shelf-life fillings from that 1 nut paste.
How to flavour nut pastes, what textures will work with them and how to go about making 100’s of flavour profiles from a simple base ingredient.
This is an eye-opener of a class, there is no reason why, after this class, your melanger will become the workhorse of your kitchen.
This class is 1-2-1 for individuals, for those new to Melanger work, how to make Fillings like Gianduja & Praline or Nut Pastes and why you need all 3 in your repertoire.
Melanger class
During this 1-hour class we will cover all the steps of correctly setting up your Melanger and how to get the best from it.
Discussing maintenance issues, cleaning, troubleshooting and lots of do’s & don’ts.
We will discuss what you can put in it and what you can’t.
A discussion about what the difference between pralines & Gianduja and why you should choose one over the other.
We will also explore what temperature to cook your sugar to and when to use raw sugar, uncooked white sugars for some pralines.
Seed pastes and seed pralines, like black sesame & lime or plain Tahini that can go on to make Halwa.
Included with this class is a recipe pack outlining formulas for nut pastes, Praline & Giandujas and their steps for making and storing your products.
A huge part of this class is all about flavour and nut pastes, why a simple well-made nut paste can be used to your advantage and how a simple white almon praline can go on to make so many different long shelf-life fillings from that 1 nut paste.
How to flavour nut pastes, what textures will work with them and how to go about making 100’s of flavour profiles from a simple base ingredient.
This is an eye-opener of a class, there is no reason why, after this class, your melanger will become the workhorse of your kitchen.
This class is 1-2-1 for individuals, for those new to Melanger work, how to make Fillings like Gianduja & Praline or Nut Pastes and why you need all 3 in your repertoire.
Melanger class
During this 1-hour class we will cover all the steps of correctly setting up your Melanger and how to get the best from it.
Discussing maintenance issues, cleaning, troubleshooting and lots of do’s & don’ts.
We will discuss what you can put in it and what you can’t.
A discussion about what the difference between pralines & Gianduja and why you should choose one over the other.
We will also explore what temperature to cook your sugar to and when to use raw sugar, uncooked white sugars for some pralines.
Seed pastes and seed pralines, like black sesame & lime or plain Tahini that can go on to make Halwa.
Included with this class is a recipe pack outlining formulas for nut pastes, Praline & Giandujas and their steps for making and storing your products.
A huge part of this class is all about flavour and nut pastes, why a simple well-made nut paste can be used to your advantage and how a simple white almon praline can go on to make so many different long shelf-life fillings from that 1 nut paste.
How to flavour nut pastes, what textures will work with them and how to go about making 100’s of flavour profiles from a simple base ingredient.
This is an eye-opener of a class, there is no reason why, after this class, your melanger will become the workhorse of your kitchen.
Melanger class
During this 1-hour class we will cover all the steps of correctly setting up your Melanger and how to get the best from it.
Discussing maintenance issues, cleaning, troubleshooting and lots of do’s & don’ts.
We will discuss what you can put in it and what you can’t.
A discussion about what the difference between pralines & Gianduja and why you should choose one over the other.
We will also explore what temperature to cook your sugar to and when to use raw sugar, uncooked white sugars for some pralines.
Seed pastes and seed pralines, like black sesame & lime or plain Tahini that can go on to make Halwa.
Included with this class is a recipe pack outlining formulas for nut pastes, Praline & Giandujas and their steps for making and storing your products.
A huge part of this class is all about flavour and nut pastes, why a simple well-made nut paste can be used to your advantage and how a simple white almon praline can go on to make so many different long shelf-life fillings from that 1 nut paste.
How to flavour nut pastes, what textures will work with them and how to go about making 100’s of flavour profiles from a simple base ingredient.
This is an eye-opener of a class, there is no reason why, after this class, your melanger will become the workhorse of your kitchen.
