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Program in Budapest

Details: 

Start:  18 October 2022 

End:  19 October 2022 

Hours: 9:00 - 18:00

Masterclass Level: Intermediate

Masterclass Theme: Festive cakes

Address: Miele látványkonyha 

Budapest, 1022 Alsó Törökvészi út 2. 

 

Price: 140000HUF + 27% VAT

Price includes: 

  • Coffee & light lunch.

  • Detailed recipe book with space for notes.

  • Certificate of participation signed by François Daubinet.

  • Photos with François.

  • Simultaneous translation from French to Hungarian.

  • Dessert University apron.

  • Tasting!

What will you learn? 

  • Christmas spiced citrus baba – Baba aux agrumes et épices de noël

  • Fragment; chocolate, peanut and caramel log – Fragment, entremets chocolat, cacahuète et caramel bouche

  • Nova; almond and lemon mono dessert – Nova, entremets en format individuel, amande et citron

  • Black forest cake – Forêt noire

  • Gianduja cake – Tarte gianduja

  • Stromboli cake (cocoa bean, brazil nut) – Tarte stromboli

  • Vanila, pecan praline and blond chocolate– Tarte texture vanille, praliné pécan, Dulcey

  • Christmas bishop’s bread – Pain d'épices des fêtes

François Daubinet - Paris -  @francoisdaubinet

François Daubinet, 34, is one of his generation's most respected pastry chefs. After graduating from Les Compagnons du Devoir, a French vocational school in 2011, he flew to New York to work at Financier Pâtisserie pastry shop. Returning to Paris in 2013, he was invited to work at the Hôtel de Crillon, alongside the famous French pastry chef Jérôme Chaucesse. Following this period he became Christophe Michalak's right-hand man at the luxury hotel Plaza Athénée. Here he also played an important role in the launch of the Michalak Masterclasses. His career took off in 2015 when he accepted to be a pastry chef at the two-Michelin-starred restaurant Le Taillevent. In 2019, he took over the international confectionery department of the famous gastronomic house Fauchon. He revitalised the house's range with a bold but clean dessert collection and reinvigorated Fauchon's pastry department. At Christmas 2020, all of Paris was talking about Francois Daubinet's "Fragment" tree trunk, created with French artist Hopare. "I am inspired by the work of many artists, whether it is a drawing, a painting or a sculpture. I try to translate these influences and experiences into my desserts by using shapes, colours and layers."

At the beginning of 2022, François Daubinet started his own business. He creates cakes for companies, pastry shops and international events, and is working on a recipe book to be published in November.

During his masterclass in Budapest, he will demonstrate the preparation of several desserts made in the Fauchon house. The list includes the stunning Fragment Christmas log! 

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