Considered a national passion, pudding gets a new version for Easter 2024: the pudding egg. The delicacy has been taught by the most renowned chefs in Brazil, and in Espírito Santo, Chef Kleysson Cesconetto is leading these classes. According to him, the novelty is the perfect combination of a chocolate shell prepared to hold the dessert made with condensed milk. “There’s no way it could go wrong,” pointed out the chef.
Those who want to learn how to make the pudding egg can sign up for the Easter Workshop 2024, which will take place on Monday (4th), from 3 PM to 8 PM, at the Profissionalizante Grau school located in Vila Capixaba, Cariacica. Spots are limited and the investment is R$ 119.
In addition to the novelty, students will also learn how to make spoon eggs, truffle eggs; chocolate shells (pistachio and studded, among others) and fillings of brigadeiro and mousses. “It’s an opportunity to expand knowledge and also create new products to make money this Easter,” said Chef Kleysson Cesconetto.
The workshop is semi-practical and can be attended by those over 16 years old. For more information, you can contact by phone: (27) 99738-0618.
Learn More
Date: 4/3
Time: 3 PM to 8 PM
Registration: R$ 119 - open to the general public
Information: (27) 99738-0618
What will the student learn to make? Spoon egg, pudding egg, truffle egg; chocolate shell (pistachio and studded, among others) and fillings of brigadeiro and mousses
Those who want to learn how to make the pudding egg can sign up for the Easter Workshop 2024, which will take place on Monday (4th), from 3 PM to 8 PM, at the Profissionalizante Grau school located in Vila Capixaba, Cariacica. Spots are limited and the investment is R$ 119.
In addition to the novelty, students will also learn how to make spoon eggs, truffle eggs; chocolate shells (pistachio and studded, among others) and fillings of brigadeiro and mousses. “It’s an opportunity to expand knowledge and also create new products to make money this Easter,” said Chef Kleysson Cesconetto.
The workshop is semi-practical and can be attended by those over 16 years old. For more information, you can contact by phone: (27) 99738-0618.
Learn More
Date: 4/3
Time: 3 PM to 8 PM
Registration: R$ 119 - open to the general public
Information: (27) 99738-0618
What will the student learn to make? Spoon egg, pudding egg, truffle egg; chocolate shell (pistachio and studded, among others) and fillings of brigadeiro and mousses
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