This Program is designed for students to experience the world of Swiss pastries, ice creams, and fine chocolate productio,n providing a complete introduction to modern pastry making and presentation.
Introduction:
Understanding raw materials used in pastry, their properties, and correct applications.
Sweet Paste:
Preparation, rolling, tart lining, troubleshooting, and practical applications.
Sponge Mixtures:
Different production methods and types of sponge. Variations include rolled sponge and gluten-free sponge. Storage and application of sponge to create mousse cakes, Swiss rolls, and layered gateaux.
Meringues:
Preparation and application of various meringues and mixtures.
Travel Cakes:
Production and finishing of pound cake, banana cake, marble cake, and madeleines.
Cookies:
Understanding cookie ingredients and techniques. Production of apple cookies, checkerboard cookies, chocolate chip cookies, peanut butter and jam cookies, and oatmeal raisin cookies.
Choux Pastry:
Preparation of choux batter and understanding the science behind it. Piping techniques, preparation of fillings such as custard, whipped ganache, and chocolate pastry cream, and finishing methods.
Classic Desserts:
Understanding the techniques and preparation of crème caramel, panna cotta, crème brûlée, and molten lava cake.
