Sat, Oct 19
|Barcelona
Vegan pastry Master-class with LOBA, Tarte tatin
Tarte tatin, a LOBA Pâtisserie creation, (Paris, France)
Time & Location
Oct 19, 2024, 11:00 AM – 3:00 PM
Barcelona, C. de Vilamarí, 51, L'Eixample, 08015 Barcelona, Spain
About the event
ABOUT US
Loba Pâtisserie is a four-hands pastry project. We are Cris Massana and Martina Sampaolo, vegan pastry chefs, co-founders of Loba, and pastry consultants.
Loba tarte tatin
In this course, you will learn to prepare our Loba Tarte Tatin, a reinterpretation of the classic French dessert that dates back to the early 20th century. The traditional Tarte Tatin is a tart of caramelized apples with sugar and butter, where the dough is placed on top of the filling before baking, and then flipped to serve warm. We have taken this idea and revisited it with a personal touch. In traditional French restaurants, this dessert is often served with vanilla cream or vanilla ice cream.
Our tartlet consists of:
• an almond pâte sablée. Pâte sablée is a traditional pastry dough characterized by its crisp and crumbly texture, similar to a cookie.
• a very moist apple sponge cake.
• caramel “beurre salé” (salted butter), widely used in French pastry.
• vanilla pastry cream, reminiscent of the vanilla ice cream it is often served with.
• a gelée of caramelized apples with cinnamon.
• and a neutral glaze to give our tartlet a shiny finish.