A course that provides the student with the most advanced french techniques, through demonstrative and practical classes. The content is composed of classic techniques and recipes to illustrate them. The teaching-learning methodology provides classes taught by experienced chefs, practice in individual spaces, individual mise-en-places, sensory experiences, daily self-assessments with feedback from chefs, all in an unique kitchen with up to most technology and infrastructure, within the international standards of Pâtisserie.
Content Pâtisserie: Basic Techniques | Using the Confectioner's Bag | Decoration with Cone | Confectioner's Cream | Butter Cream | Genoise and Creme Anglaise | English | Pâte À Choux | Variety Of Biscuits | Dacquoise | Genoa Bread | Joconde | Black Forest Cake | Moka Cake | Cake Success | Candied Fruit Cake | Lemon Cake | Normandy Pie | Fraisier | Paris-Brest | Madeleines | Puff Pastry | Mille feuille | Apple Chausson | Dacquoise Pistache | Blackberry and Raspberry tarts| Orange and Praliné Javanais | Succès Pistache | Pre-dessert | easter chocolates. All these techniques allow the development of these fantastic recipes you learn here, with all the secrets for the perfect execution!
Content Boulangerie:A practical course where you will learn the techniques, bases and fundamentals with which you can prepare different types of breads. This course includes the types, properties, combinations and applications of breads in different regions of France and the world. You will make breads with longer fermentation periods, while learning techniques like petrissage and façonnage. You will learn the process to make natural yeast, assorte Viennoiserie and much more!