Pastry course – it is two weeks of intensive confectionery creativity training: pastry, desserts, classic and mousse cakes, the basis of working with the chocolate, caramel and also all sorts of decorating, ranging from traditional cream decoration to new methods – mirror glaze and chocolate velvet.
Course program based on latest trends in confectionery world:
- different kinds of biscuits;
- creams: Anglaise, Patessier, Santhi cream and many others;
- dough making: Pate Sablee, Filo, Linzer;
- interlayers: confit, nougat, praline, ganache, soufflés;
- decoration: mirror glaze, chocolate velvet, chocolate decor, watercolour cake decor, colour ombre;
- chocolate tempering.