Croque en bouche : A technical and fastidious demonstartion by Simon Bienvenu with the Advanced French Pastry students

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    ferrandiparis_simon_bienvenu_advanced_frenchpastry_demonstration.jpg

    The "apprentis-Chefs" of the Advanced French Pastry program's skills were put to a test with this two day long demonstartion by Pastry Chef Simon Bienvenu. They made several decorated confectionery called "Croquembouche" made of custard cream, nougatine, and pâte à choux . This exercise which required a very meticulous work combining technique, especially in the mounting.reflects the aim of this Advanced Program in French pastry training for these students: to push it's participants to develop and refine their skills in the mounting and realisation of such dessert

     

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