This module is part of an integral training consisting of seven modules and is dedicated to learning the fundamentals of French pastry reserved for beginners.
This module aims at learning the techniques of preparation of plated restaurant desserts:
Almond cream - Chocolate dome, praline sabayon, hazelnut chocolate ice-cream and glazed orange - Bailey's Cream and coffee liqueur flavored sponge cake - Sour cherry conversations with a sour cherry reduction sauce - Layered hazelnut-praline dessert with coffee sauce - Poached pear with spices served with spice bread ice-cream - Coffee and cinnamon ice cream truffle with a soft caramel centre - Warm molten chocolate cake - Vanilla millefeuille with its caramel sauce and vanilla ice cream - Orange-scented Bavarian apple crumble - Baba sautéed in honey with vanilla ice cream - Joconde sponge cake - Chocolate joconde sponge cake - Ice cream - Caramel sauce - Simple syrup 1260°B - Fresh fruit sorbets - Sorbets: basic principles - Minestrone fruit soup flavored with basil, served with lemon sorbet - Frosted lemon filled with lemon sorbet - Roasted seasonal fruits with strawberry juice, vanilla ice-cream and crispy puff pastry arlette
The training last for 2.5 days, for a total of 17.5 hours. The start date is indicated below.
