Already in March, Terravita Academy, together with master confectioner Paul Mieszala, invite you to the Confectionery Workshop: Multifunctional uses of Terravita’s toppings and creams.
Why you should attend?
In practice you will learn:
qualities and advantages of making sponge cakes with MULTI INTENSE toppings
ideas for innovative dessert combinations using retro cakes and MULTI INTENSE toppings (HOT & COLD formula)
methods of using MULTI CREAM creams to create: variegates, toppings and crunch (ZERO WASTE formula)
principles of coloring (with food dyes) and combining MULTI CREAM creams with fatty flavor pastes
preparation of a base of buttercream, russel, Swedish type creams and combining them with MULTI CREAM creams principles of cold storage on the example of butter sable tartalettes
It will be a great opportunity for participants to seek new inspiration in the world of confectionery together with our instructor.
The number of places is limited, the order of registration is decisive,
so don’t delay and sign up today!
MEET THE TRAINER:
Pawel Mieszala is a Polish and World Champion in Confectionery with over 30 years of professional experience. He has participated in prestigious competitions such as the World Cup of Confectioners in Lyon and the World Championship of Confectioners in Milan. He is one of the most recognized and respected confectioners in Poland. He has acquired his skills all over the world, including France and Belgium. For many generations of confectioners, he is a master and trainer, thanks to whom they have won awards and achieved success in the industry. On a daily basis, he is involved
in developing his “Pawlova” confectionery in Luboń and the iconic “Kawiarnia Kociak” in Poznań, whose tradition dates back as far as 1962. In his own words: “Tradition is very important and all the time I try to preserve it, to save it. It’s important not only for me, but also for the next generations.”
