Advanced Tarts and entremets with Pastry World Champion Bastien Girard

    Publication date - 24/05/2017

    This training is designed for people who have a solid previous experience in the pastry field.

    In this 28-hour course, you will acquire the skills to make buttery crusts made from a number of French pastry doughs (pâte brisée, pâte sablée and pâte sucrée), luscious fillings, and embellishments for a variety of tarts. 


    New dates for 2020 coming soon


    The art of making Tarts: You will learn how to make tender crusts for all types of tarts with three classic French pastry dough: pâte brisée, pâte sucrée and pâte sablée, observing how flour, fat, sugar and liquid impact the quality of your final product. 

    Decoration techniques: Stencilling, piping, sugar paste flowers, chocolate curls and marzipan fruits and flowers are just a few of the decorations you'll execute. 
    • Create sophisticated and modern tarts and entremets
    • Make many types of doughs : brisées, feuilletées, sablées, briochées… 
    • Products used as filling: seasonal fruits, dry fruits, chocolate, caramel
    • Techniques of productions
    • Finishings and decorations

    Who is this course for ?

    Experienced individuals with solid pastry skills 

    Practical information

    • Participants should bring toolkits including : pastry tips, whisks, spatulas
    • Participants are expected to bring chef whites (jacket, pants, shoes, head covering)
    • aprons and dishtowels will be provided
    • 8 AM – 4 PM each day
    • lunch is included
    • lockers will be provided to store belongings
    • recipe booklet provided
    • a certificate will be awarded upon completion of the training


    2 500 €