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Program in Budapest

Details: 

Start:  27 September 2022 

End:  28 September 2022 

Hours: 9:00 - 18:00

Masterclass Level: Intermediate

Masterclass Theme: The most famous pastries in Strasbourg

Address: Hungarian Confectionery Trade-corporation

Budapest, Üllői út 674, 1185 Hungary

 

Price: 140000HUF + 27% VAT

Price includes: 

  • Coffee & light lunch.

  • Detailed recipe book with space for notes.

  • Certificate of participation signed by Gaëtan Denilauler

  • Photos with Gaëtan

  • Simultaneous translation from French to Hungarian.

  • Dessert University apron.

  • Tasting!

What will you learn? 

  • Oriental princess (pistachio puff pastry) -La princesse d’orient (viennoiserie à la pistache)

  • Apple and cinnamon turnover - Le chausson pomme cannellé

  • Caramel kouglof - Le kouglof revisité

  • Almond cream and hazelnut praline galette – La galette du petit prince

  • Pecan brownie puff pastry  – Feuilleté brownie pécan

  • Mango and passion fruit cone - La pirouette exotique

  • Pain au chocolate of the King - Le pain au chocolat du Roi

  • Raspberry puff pastry -Feuilleté framboise

Gaëtan Denilauler - Ôjourdhui patisserie Strasbourg - France - @ojourdhui.fr

The Ôjourdhui in Strasbourg is one of the best-known country pastry shops in France, despite having only been open for two years. Their vanilla cream domed puff pastry rolls were the category winner last year in a prestigious Parisian professional competition. Gaëtan Denilauler, co-founder and driving force behind Ôjourdhui, could never decide whether he was more interested in bread, so he specialised in pastries. He experiments with delicacies that fall somewhere between desserts and pastries. This is his speciality and his great passion.

Gaëtan completed her studies in pastry and baking at the INBP vocational school in Rouan, France, at the age of 22, and then completed an apprenticeship with the renowned pastry chef Marc Rossi. A few years later, in 2015, he opened his first own pastry shop, making traditional French pastries, but quickly grew tired of the classic selection and wanted more creative freedom. The change came in 2017 when his future wife came to work for him as an intern in the pastry shop. The two of them dreamed up Ôjourdhui together. The concept is innovative, with an emphasis on creativity and constant quality. Surprised by their astounding success, they have now decided that their workshop is too small and are expanding to a much larger confectionery.

Gaëtan's masterclass programme focuses on running an economical business and "how to produce high quality and original products on a daily basis without having unlimited resources."

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