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 regional French desserts:
Colombier cake (Provence) - Kouign Amann (Brittany) cake - Kouglof - Madeleines (Commercy) - Pastis Bourrit - Reims Biscuits - Brioche - Lyonnais Doughnuts - Shortbread cookies (Brittany) - Macaroons from Nancy - Twelfth night cake (Bordeaux) - Savoie Spongecake - Soufflé Fritters (Touraine) - Pithiviers - Puff Pastry - Waffles - Almond cream - Saint Catherine Heart Cake (Artois-Champagne) - Fluted Cake (Bordeaux)
The training last for 2.5 days, for a total of 17.5 hours. The start date is indicated below.
