Modern Classic Pastries

    Publication date - 24/05/2017
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    Learn new takes on French pastry classics : the millefeuille, the éclair, the Paris-Brest, the Saint-Honoré, entremets and more.   The bases of these desserts, the biscuits, creams, glazes and assemblies can be easily adapted to new personal creations.  This course will show you modern ways of presenting these traditional cakes as well as the range of techniques and recipes required to produce them.

    Dates

    July 2nd - July 6th, 2018 (5 days, 35 hours) 

    Content

    Classic Desserts:

    Well-known desserts such as the Eclairs, the Forêt Noire, the Mille-Feuille are the building blocks of more challenging creations. You will execute these favorites, which are simple in idea, but complex in versatility and execution. Dough basics: Experiement with the chemistry behind method of preparing this cooked dough, as well as the correct timing and techniques for consistent results. Learn how to properly scale ingredients and how to handle the tools commonly used by pastry Chefs. Learn knife skills while developing speed and efficiency as you cut fruits, cut cold butter into flour and whisk cream. 

    Dough basics:

    Experiement with the chemistry behind method of preparing this cooked dough, as well as the correct timing and techniques for consistent results. Learn how to properly scale ingredients and how to handle the tools commonly used by pastry Chefs. Learn knife skills while developing speed and efficiency as you cut fruits, cut cold butter into flour and whisk cream. 

    Who is this course for ?

    Individuals with experience or formal training in pastry

    Practical information

    Taught in English
    • participants should bring toolkits including : pastry tips, whisks, spatulas … (contact us for details)
    • 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
    • course taught in English

    Price

    2 000 Euros

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