Date:28th - 29th November
Cost:Rs. 10,999.00 per person
About this experience
World renowned chef Marike van Beurden is back with a two day online masterclass in collaboration with The Classroom to introduce you to the composite topic of “Plated Desserts”
From key elements of a dessert, to ganaches, mousse, sorbets, ice creams, sponges, foams and more, the class will break down the complexity of contemporary plated desserts and give you an influx of ideas to create exquisite art on a plate by understanding and learning component development, balance of textures and incorporation of flavour combinations.
Over the course of two days you will learn the techniques of creating sublime plated desserts from start to finish. Owing to chef Marike’s expertise in plant-based pastry, all plated desserts taught during the class will be egg-free.
Through this online demo, participants will learn the dos and don’ts of plating, how to balance a dish, correct portion size, creating a framework on the plate and highlighting the key elements.
Join Chef Marike on a journey to create marvellous desserts that are poem for the palate. Register for the class now.
WHAT YOU WILL LEARN:
In this masterclass Chef Marike will demonstrate five stunning plated desserts, replete with all its components and elements.
Ruby’s Cherry Chai (eggless)
-Ruby chocolate, cherry and infused Chai tea light mousse
-Filled with Griotte marmalade and crispy element
-Beetroot and cherry meringues
-Ruby chocolate whipped ganache
-Ruby & grotto ice cream
Mr. Smith (eggless)
-Light vanilla mousse & green apple marmalade
-Green apple & matcha glazing
-Green apple marmalade ravioli’s and foam
-Sour lemon jelly
-Arugula and Green apple sorbet
Milky Nuts (eggless)
-Hazelnut sable tart and sponge
-Hazelnut and greek yoghurt cremeux filled with yuzu jelly
-Whipped milk chocolate ganache
-Milk chocolate and yuzu ice cream
Passion For Asia (eggless)
-Light passion fruit & white chocolate mousse
-Exotique fruits marmalade and chocolate snow
-Textures of exotique fruits and coconut ice cream
Autumn Fruits on a plate (vegan)
-Gel of figs and raspberry filled with a marmalade
-Crispy element & glaze
-“Glass Tuile” of figs and raspberry and blackberry meringue
-Sorbet of figs & raspberry and wine vinegar reduction
28th & 29th November 2020 (Two continuous days)
2 pm to 6 pm (IST) on both the days. (With a short break in the middle)
International Time Guide:
Hong Kong: 4:30 pm to 8:30 pm
United Kingdom: 9:30 am to 1:30 pm
Spain: 10:30 am to 2:30 pm
Japan: 5:30 pm to 9:30 pm
United Arab Emirates: 12:30 pm to 4:30 pm
Washington DC, USA: 4:30 am to 8:30 am
South Africa: 10:30 am to 2:30 pm
France: 10:30 am to 2:30 pm
Currency Converter Guide (likely to fluctuate)
EUR 130 approx.
USD 150 approx.
AUD 210 approx.
What will be provided:
A PDF book with the recipes will be emailed to participants 24 hours prior to the class.
-Students are required to register in advance for the class. Only registered students will be allowed to join the class, so we advise students not to share their email address and password.
-Students are requested to make no errors while typing in their email address as that is our primary form of communication with you.
-Students are required to keep the recipe PDF handy during the class and go through it before the class to be well prepared.
-Please make arrangements to take notes during the class, if needed.
-The class will be conducted from 2pm to 6pm (IST) on both the days.
-The entire class recording will be shared with participants 24 hours after the second day of the class has ended.
-These recordings will be available to watch as you please, but not for download purposes.
-There is no time limit for the recordings.
CHEF MARIKE VAN BEURDEN
Winner of the Dutch Chocolate Master, 2013 Chef Marike van Beurden went on to achieve second place in the World Chocolate Masters finals in Paris where her ‘layered chocolate cake’ and ‘moulded chocolate bonbon’ were acknowledge as best in the world. At the same time, she was also the pastry chef of the Michelin-starred-restaurant Caprice at the Four Seasons, Hong Kong.
In 2015, she was awarded Best Hong Kong Pastry Chef by Tatler.
During her ‘Tour de France' she worked in the kitchens of Michelin-starred Restaurant Le Cinq at the Four Seasons, George V in Paris, La Villa Madie in Cassis under Enrico Bernardo's watch, and finally the famed Maison Pic in Valence and received tutelage from the world’s only female three-Michelin-starred Chef, Anne Sophie Pic. During her ‘Tour de France’ she also competed in the most coveted industry contests, regularly featuring amongst the winners.
Chef Marike initially studied her art in the Netherlands with a focus on bakery and confectionary. She moved to Bruges to finesse her skills as a pastry chef and chocolatier. Since her graduation, she worked with chocolatier Dominique Persoone in 2002 and in London under the counselling of Pierre Gagnaire in 2003.
Currently residing in Barcelona, Chef Marike constantly enjoys experimenting with her creations and menu design. At present, she is working on her upcoming plant-based project.