MODERN VIENNOISERIES, PASTRY AND CHOCOLATE BY CARLES MAMPEL

Join renowned Pastry Chef Carles Mampel for an exclusive hands-on masterclass focused on modern viennoiserie, pastries, and chocolate creations designed for today’s breakfast offerings, hotel buffets, coffee breaks, pastry shops, and takeaway concepts.

This dynamic course will blend technical expertise with creativity, showcasing innovative methods using SOSA technical ingredients to elevate texture, flavour, and presentation across every recipe.

Skills You’ll Develop:

• Mastering the art of laminated dough and creating the perfect butter croissant
• Innovative use of SOSA ingredients to enhance flavour, structure, and mouthfeel
• Balancing textures in pastries using modern fillings, creams, and glazes
• Precision shaping, proofing, and baking for eye-catching, consistent results
• Techniques for gluten-free adaptations
• Understanding how to design a pastry range suitable for both retail and hospitality

Recipes You’ll Learn:

• Butter Croissant
• TORUS Coffee-Hazelnuts
• Sheet of Vanilla Fresh Apples
• Raviolo Gianduja
• Xurros Flaky
• Two Apples Flaky Tart
• Shells Azuki
• Croisandwiche Blueberry-Mascarpone Némelaka
• Crown Orange-Blossom Water
• Matcha Brioche
• Mascarpone Brioche
• Gluten-Free Doughnuts
• Matcha Black Sesame Brioche
• Cube Matcha Red Peach–Raspberry Cold Cream
• Chocorage Mascarpone Brioche–Orange–Chocolate
• Matcha Cylinder–Mandarins Crémeux
• Moiabread Mascarpone Brioche Raspberry Gel
• Sweetbao Mascarpone Brioche Fresh Filling

Drinks You’ll Create:

• Sahara Cold Chocolate with Four Spices
• Spanish Hot Chocolate
• Chocolate Cappuccino
• Coconut–Lemon–Pineapple Fruit Drink
• Sabrán–Orange–Carrot Fruit Drink
• Blackberry–Hibiscus Fruit Drink
• Green Juice

All recipes will be crafted using SOSA’s cutting-edge technical ingredients, allowing participants to explore modern techniques with precision and consistency.

Whether you’re a pastry chef, chocolatier, or artisan baker, this is a rare opportunity to learn directly from one of the industry’s visionaries. Discover how to reimagine classic formats through bold flavour combinations and forward-thinking pastry concepts.

What’s included

Hands-on class
Ingredients
Professional equipment for pastry work
Recipe book
Certificate of Participation

Itinerary

8 am: Welcome and breakfast
9 am: Start of work
1 – 2 pm: Lunch break (Included)
5:30 pm: End of work.

Spaces are limited—secure your spot today