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 bistrot and brasserie desserts:
Crepes suzette - Creme brulee à la cassonade- Caramel Custard - Eclair au chocolat - Red fruit tulipes and vanilla ice cream - Profiteroles, pistachio ice cream - Strawberry Savarin aux fraises - Grand-Marnier Soufflé - Ile flottante - Tarte Tatin - Millefeuille à la vanille"
The training last for 2.5 days, for a total of 17.5 hours. The start date is indicated below.
