- May 13th - May 17th, 2019 (35 hours, 5 days)
- Price : 1 800 €
- July 2nd - July 5th, 2019 (4 days, 28 hours)
- Price : 1 800 €
- July 8th - July 12th, 2019 (5 days, 35 hours)
- Price: 2 200 Euros
- July 8th to 12th, 2019 (5 days, 35 hours)
- Price : 2 200 €
- Next session in 2020
- Price : 2 000 Euros
Training Weeks – Pastry
If you are a pastry professional or have previous training and are looking to learn new recipes and skills for the development of your career or your business, FERRANDI Paris offers a series of short courses (3 to 5 days) that focus on specific themes.
FERRANDI Paris "Training Weeks" are designed for professionals or students in the culinary fields (except "Introduction to the Macaron", for beginners). Participants should master basic pastry skills and must be over 18 years of age to register. All courses are taught in English.
Are you a professional or gastronomy-savvy? Come introduce yourself or rediscover the professional baking techniques, through iconic recipes that have forged the reputation of French pastry.
This course will focus on perfecting technique, producing in quantity and discovering new flavors and flavor combinations. The course will end with a macaron buffet presentation, to illustrate ways the macaron can be used in decorative ways, either alone or to complement an elaborate cocktail buffet.
This course will be exploring the complexity and beauty of chocolate, it’s aromas, the process of tempering and the art of working with chocolate.
This training is designed for people who have a solid previous experience in the pastry field.
In this 21-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.
For pastry professionals who would like to learn new twists on the French classics (millefeuille, Paris-Brest, Saint-Honoré, éclairs …), this course will provide an overview of the basic creams, doughs and techniques and illustrate different interpretations of these traditional desserts.