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Baking Demonstration and Class with Hungarian Pastry Chef László Mihályi
French Culinary Institute
10/30/2009

Combining innovation and tradition, pastry chef Mihályi will dazzle any tastebuds with his mastery in combining spices, flavors, and forms which he gathered in Europe and the Middle East. His mantra is to use only fresh and natural ingredients. Learn how to create breathtaking visual experiences and succulent flavors that leaves everyone wondering about its secrets. Mihályi started at Budapest’s five-star Forum Hotel’s Viennese Confectionary and is now Head Pastry Chef at Sofitel Budapest. The demonstration will
feature dobos dessert (dobos sponge cake, fine cocoa cream and caramellized sugar) and esyterháyz cake (a flourless walnut biscuit, French walnut butter cream with cointreau). The class will learn to prepare somló sponge cake (vanilla, walnut, and cocoa sponge cake with rum punch, raisins, vanilla pastry cream, and chocolate sauce) as well as blackberry meringue (hazelnut spongecake with blackberry merigue). 


To sign up for the demonstration, please contact the Hungarian Cultural Center at info@culturehungary.org. The demonstration is free.

For more information or to sign up for the class please click here.

Demonstration: 3:30PM-5:30 PM
Class 6:30PM-10:30 PM

Admission:
462 Broadway
New York, New York
888-324-CHEF

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