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Basics of Pastry

Sao Paulo
Start 2022 professionally in this exclusive Le Cordon Bleu course, learn the traditional techniques of French pastry at the Short Course Fundamentals of Pâtisserie, with classes taught by renowned and experienced chefs. Hey!

In this course, each student will get to know the classic techniques, practicing with French recipes, supervised by our team of chefs. At the end, students will be able to take everything they did in class home.

Course information:
  • Date: 27/06/2022 to 01/07/2022 - 15:30 to 22:00.
  • Duration: 5 calendar days (6 hours each day).
  • Max: 16 pax
  • Teaching Method: Demonstration and practice.
Program content:

Class 1 - 27/06/2022
- Brisée Pasta, Sablée Pasta (Galette Bretonne), Puff Pastry.

Class 2 - 28/06/2022
Pastry Cream, Almond Cream (Amandine), Millet.

Class 3 - 29/06/2022
Genoise, Cream Mousseline, Fraisier, Cream English, Mousse Bavaroise.

Class 4 - 30/06/2022
Choux Pasta (Choux Chantilly, Paris-brest), Éclair.

Class 5 - 01/07/2022
Butter Cream, Biscuit Dacquoise, Dacquoise, Biscuit Cuillère.

Includes:

3 Aprons;
3 dish towels;
3 containers;
Apostille with the recipes;
Certificate of participation.


* In case of withdrawal, the course fee is non-refundable
* Classes subject to a minimum number of students for opening.
* We pay on credit card in up to two installments.
* No previous experience in gastronomy is necessary, as all the techniques necessary for the execution of the courses will be taught during the practical classes by the chef.
* Themes and order of classes can be changed without prior notice.


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