22. - 23. May 2024 - Pralines Course sweet & salty
Instructor: Robert Oppeneder
Max.: 8 participants
Price: 350.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Pralines Course sweet & salty
Course day: 22. - 23. May 2024
Course times: 8:00 a.m. - 4:00 p.m.
Where: sweetART, Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim near Munich
Course completion with diploma
In this two-day praline seminar you will learn how to create the finest pralines with fine ingredients in order to later transform your kitchen / pâtisserie into a small confectionery.
Together with Robert Oppeneder you will experience a seminar all about fine chocolates. Learn techniques for making crusty pralines / liqueur candies, brittle leaves, multi-filled pralines, marzipan and nougat pralines. In addition, you produce exquisite fillings / ganaches for extravagant pralines according to the latest standards.
Let yourself be surprised by the combination such as Amarena cherry with black pepper, soft brittle with sea salt, ... The possible combinations are endless and taste fantastic!
You will learn how to make shiny and filigree chocolates on the basis of the correct tempering of the noble French and Belgian couverture. This is the only way to cast handcrafted, high-gloss praline bodies that have a great effect in combination with modern shapes and colors. A thin chocolate shell filled with melt-in-the-mouth ganaches that have that certain something. Sweet fillings are combined with a touch of spiciness and fruit. A sensational taste experience is the pumpkin seed brittle, passion fruit caramel or when cassis meets reduced balsamic vinegar.
Each participant can of course take home a selection of the delicacies they have made themselves.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn about modern, contemporary pastry.
The seminar price includes non-alcoholic drinks as well as coffee and tea.
All seminar documents and materials are ready for you.
In our training kitchen, as well as aprons and all necessary equipment is available.
Max.: 8 participants
Price: 350.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Pralines Course sweet & salty
Course day: 22. - 23. May 2024
Course times: 8:00 a.m. - 4:00 p.m.
Where: sweetART, Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim near Munich
Course completion with diploma
In this two-day praline seminar you will learn how to create the finest pralines with fine ingredients in order to later transform your kitchen / pâtisserie into a small confectionery.
Together with Robert Oppeneder you will experience a seminar all about fine chocolates. Learn techniques for making crusty pralines / liqueur candies, brittle leaves, multi-filled pralines, marzipan and nougat pralines. In addition, you produce exquisite fillings / ganaches for extravagant pralines according to the latest standards.
Let yourself be surprised by the combination such as Amarena cherry with black pepper, soft brittle with sea salt, ... The possible combinations are endless and taste fantastic!
You will learn how to make shiny and filigree chocolates on the basis of the correct tempering of the noble French and Belgian couverture. This is the only way to cast handcrafted, high-gloss praline bodies that have a great effect in combination with modern shapes and colors. A thin chocolate shell filled with melt-in-the-mouth ganaches that have that certain something. Sweet fillings are combined with a touch of spiciness and fruit. A sensational taste experience is the pumpkin seed brittle, passion fruit caramel or when cassis meets reduced balsamic vinegar.
Each participant can of course take home a selection of the delicacies they have made themselves.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn about modern, contemporary pastry.
The seminar price includes non-alcoholic drinks as well as coffee and tea.
All seminar documents and materials are ready for you.
In our training kitchen, as well as aprons and all necessary equipment is available.
This article is VAT-exempt!
Note:
You can choose between making an initial down payment of 80 € or paying the full amount in one transaction.
The total course fee is 350 €.
Should you choose the option „Deposit", then the balance of 270 € is due before the start of your course.
Note:
You can choose between making an initial down payment of 80 € or paying the full amount in one transaction.
The total course fee is 350 €.
Should you choose the option „Deposit", then the balance of 270 € is due before the start of your course.
Robert Oppeneder one of the most creative and successful pastry chefs of today.
For a period of years he was himself Head Confectioner with Eckart Witzigmann, the Aubergine Restaurant in Munich, Master Pastry Chef in international Hotels such as the Palace Gstaad, Kowloon Shangri-la in Hong Kong and Park Hilton Munich.
Gold medal winner at several international culinary art exhibitions.
(1988–1990) Member of the Hong Kong National Cookery Team as Pastry Chef.
(1992) Founding of the Robert Oppeneder School of Decor and Confectionery Art.
(1995) Author of the book “Einfach Schokolade – Simply Chocolate”, published by the author.
(1997) Publication of the new monthly magazine ”sweet ART“.
(2000) Founder and organisator of the pastry event“Pastry Olympics”.
(2002) Founder and organisator of the pastry event“Pastry of the Year”.
(2002) publication of the new desser book Dessert ART.
(2005) Board member in the German Cooks’ Association (VKD) and Chairman of the German Culinary Committee.
(2006) Member of the WACS Culinary Committee.
(2008) Professional Exam as Chef.
(2008) Chairman of the WACS Culinary Competition Committee.
(2009) Vicepresident of the German Cooks’ Association (VKD).
(2010) President of the German Cooks’ Association (VKD).
(2016) Instructor at the Universität of Malta (Tourism, Travel and Culture).
(2017) Instructor at the Universität of Malta (Tourism, Travel and Culture).