EMC²

Ecole Maître Crêpier, Pizzaïolo et Cuisinier

mouillettes de ble noir b enjolras-crepe aux pommes caramelisees galette a l emince de poireaux au beurre  croque du pays gallo au coulommiers et jambon 

 

Gourmand Crêpier Saturday

Details

Relevant Public: Opened for all - individuals willing to initiate themselves to the cooking of typical crêpes and galettes from Bretagne.

Training Length: 1 Day

Cost of Training: 90 € TTC (2017 fee)

Place:

EMC² ECOLE MAITRE CREPIER & CUISINIER, 8 rue Jules Maillard de la Gournerie, CS 63919, 35039 RENNES Cédex

Contact:

02.99.34.86.76 // This email address is being protected from spambots. You need JavaScript enabled to view it.

Downloadable Files:

Presentation and Calendar

Presentation of the Agendas

1-"Discovery of Galettes and Crêpes"  

Preparation of a wheat dough (froment) and a buckwheat dough (blé noir).
"Culotage des crêpières" technic teaching.
Dough conservation before the cooking process.
Turning and cooking of galettes and crêpes.
Galettes and crêpes conservation following the cooking process.

Making of both salty and sugary trimmings.

→Schedule of the Day: 

9:00am : Welcoming reception and presentation of the Ecole Maître Crêpier

9:30am-1:00pm : Practical demonstration, preparation and making of a wheat dough and a buckwheat dough, applications

1pm-2pm: Tasting

2pm-5pm: Turning and cooking of galettes and crêpes

2 - "Special 'AMUSE-BOUCHE' for appetizers"

Preparation of compounded  salty sugary butter.

Preparation of wheat and buckwheat 'roulés'

Preparation of buckwheat 'palets' with vegetables

Preparation of wheat 'fondant' with dry fruits

Preparation of salty and sugary 'mini-aumônières'

Preparation of wheat and buckwheat mini-blinis

→Schedule of the Day:

9:00am: Welcoming reception and presentation of the Ecole Maître Crêpier

9:30am : The different flavours to be used

10am-1pm: Preparation of different kind of compounded butters, realization of the 'appareil' for the vegetables 'pavés' and the wheat 'fondants', preparation of the buckwheat an wheat dough for the 'blinis'

1pm-2pm : Lunch - Tasting

2pm-5pm: Cooking of the different preparations scheduled on the menu