Two weeks ago my friend Paola was with me to a special cooking class at Gustar Pistoia,a special cooking school for white arts.
We had an intensive morning class to lear how to make some basic cakes such as the Italian “savoiardi”, the sponge cake and Italian meringa. I’ve to admit that not to good in pastry-making, because you have to be too meticolous and me Paola + ingredients = an imperfect cake! Although we had a great techer, the French chef David Bedu and I was really impressed to see him working (everything looked so easy!).
As said before I won’t give you the recipes, since I don’t want to make some mistakes but here I have a some coll tips for you making the perfect sponge cake:
– for a perfect sponge cake heat up the eggs with sugar at the maximum temperature of 40°c
– for a great result put the dough of the sponge cake on the borders of your pan, counting three steps
The professional school of Gustar really impressed me, since it’s a modern cooking school with large classrooms, modern professional kitchen with all the tools you need to learn how to become a master chef. The school is specialized in the “arti bianche”, i.e. in pastry-making, pizza-making, bread making, ice cream-making and bar-tending.
It organizes professional courses for both cooking lovers and aspiring chefs, who want to open their own activity. In addition Gustar has a large and well-equipped shop where you can find all the ingredients and tools for your work, including all kind of tools for cake design! A real paradise for cooking-staff shopaholics. For more information visit the official website Gustar Pistoia!