August 18 - 20 2020
Viennoiserie -laminated doughs- and Panettone
Daniel comes from a family of many generations of pastry chefs.
He is now the owner of Dalua, a pastry shop in Elche, Spain, and one of the very few members that represent Spain on the Relais Desserts Association.
He is a Cacao Barry Ambassador for Spain.
His innovativeness and ability with baked goods have made him a consultant and teacher around the world.
In 2017 he Published his first book called “Sweet Devotion”. He is the winner of numerous competitions: 4th place in “Les Croquembouches” in Paris
2nd place “Best Pastry Chef of Spain” 1999,
gold medal of the Euro American Pastry 2000 championship and member of the Spanish World Cup Team 2005 & 2007.
$1,400* Terms and agreements
Viennoiserie and Panettone
An immersion into the wonderful world of Viennoiserie and Panettone by one of the Pastry Chefs most recognized in the world in this matter: Daniel Álvarez
Sweet devotion, like the name of his book, is what chef Daniel feels for this beautiful world of laminated doughs and panettone.
You will travel through three of the most important doughs: brioche, croissant and inverted puff pastry to produce many different products from each of this families: croissants -with different fillings-, pain au chocolat, kouign- amann, laminated brioche, apple carré, ensaimadas, palmiers, millefeuille, chaussons, xuixos -fried croissants filled with pastry cream- to name a few.
⟶ Practical Info