Daniel Álvarez (so good #5), pastry chef, chocolatier and owner of the pastry shop Dalua in Elche (Alicante) will teach for the first time in the United States everything he knows about doughs. And it will be in the new Atelier Melissa Coppel, in Las Vegas, on 5, 6 and 7 September. A kitchen space dedicated to the constant development of recipes and techniques, in which the Colombian chef teaches and invites professionals she admires.
Álvarez, who is now preparing a monographic work on gourmet bakery and haute patisserie doughs with our publisher, Grupo Vilbo, will take a detailed look at viennoiserie with a focus on laminated doughs, where croissants, laminated brioche, kouign- aman, ensaimadas, bostocks, inverted puff pastry, chaussons, cremadets, and xuixos are the stars.
Before this course, Melissa Coppel will give three Intensive Chocolate Workshops (25-28 July, 1-4 August and 15-18 August).