Nat Mendonça – Online Macaron Class

Nat Mendonça – Online Macaron Class

MEET YOUR INSTRUCTOR
I began making macarons in 2009 after feeling challenged by somebody who informed me I could not bake them.

I labored in my very own pastry store for years and had a median of ten thousand sweets a month, so producing in massive portions and managing a crew taught me so much about all the time having to ship the identical end result.

In 2014, I began my first courses for small teams of scholars in my atelier. In 2016, I made a decision to show on-line after many requests. I graduated in Confectionery at ENSP (Alain Ducasse Training), in France, the place I used to be capable of be taught from superb French cooks. In the present day, I really feel probably the most grateful instructor to have the ability to assist college students in 107 international locations! And now it is your flip to take my hand and turn out to be an skilled at making excellent macarons!
INTRODUCTION TO THE COURSE
In my course, you’ll be taught the significance of following an organized, logical and systematic technique that may end in fixed success. As well as, mastering the recipe in depth is what is going to will let you make the mandatory changes and bake good macarons in any kitchen, in any oven, in any local weather. It’s no marvel that my course has fashioned and helped the most effective academics within the present situation.
METHOD EXPLANATION
No oven, mixer or silicone mat; a very powerful kitchenware is data and that is what I ship in my course.

The Macaron College delves into the Italian technique for making macarons: it’s the most secure and strongest of the three strategies. And what does this additional stability carry to your day by day life? Much less probability of errors, larger safety from the start to the top of the recipe and extra constant outcomes.

When my manufacturing grew so much and I wanted to show my staff, 10 years in the past, I set requirements in order that their outcomes had been the identical as mine. For instance: as an alternative of “whip until cool”, I’d advise extra exactly “whip only until 41 degrees Celsius”. Is not that simpler to get it proper each time? My technique is stuffed with patterns like this, making the reference way more particular.
WHO IS THE COURSE FOR?
With or with out expertise, the course is for individuals who need revenue working with a excessive-stage, differentiated product that may make you stand out amongst so many different confectioners. Everybody could make excellent macarons – with instructor!

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