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 petits fours for parties and receptions:
Chicken stock - Coffee and mascarpone cream jelly - Broccoli soup - Scrambled eggs with salmon eggs served in their shells with brioche finger breads - Crab gazpacho - Almond florentins - Chocolate financiers topped with morello cherries - Duchesse pralinés - Pistachio délices - Sesame caprice - Piémontais - Miniature fresh fruit tartlets - Chocolate carolines - Brownie-style sponge cakes - Almond orange fritters
The training last for 2.5 days, for a total of 17.5 hours. The start date is indicated below.
