Here is to all who love to pastries. Here at, Richemont Masterbaker you get to learn and get hands-on training to advance your skills in the art of modern confectionery and ice cream production from the professional master chefs’
For professionals, this course is the perfect tool to enhance their knowledge in pastry and ice cream making, enabling them to advance their career as a chef.
This package includes all three levels of pastry and confectionery program for 3 weeks and is designed at your comfort of completion within six months from the date of payment. This program helps both professionals and non-professionals foster the art of chocolate making and enhance their skills in modern contemporary desserts, plating techniques and basic molecular recipes.
The course content
Week 1: Foundation Level
1. Theory
2.1. Warm Sponge
2.2. Dulcey de Leches Mousse
2.3. Dulcey Soaking Syrup
3.1. Rolled Sponge
3.2. Strawberry Jam
3.3. Vanilla White Chocolate Chantilly
4.1. Gluten-free Chocolate Sponge
4.2. Chocolate Ganache
5. Sweet-paste dough
6.1. Lemon Curd
6.2. Italian Meringue
7.1. Vanilla Financier (Pecan Tart)
7.2. Caramel Filling (Pecan Tart)
8. Chocolate Molleux Filling
9. Cold Meringue (Pavlova)
9.1. Mascarpone Cream
10.1. Orange Madeira Cake
11.1. Banana Gateaux de Voyage
11.2. Pecan Crumble
12.1. Marble Cake
12.2. Whipped Caramel
12.3. Sesame Tuille
13. Madelines
13.1. Lemon Madelines
13.2. Chocolate Madelines
14. Checkerboard Cookies
15. Chocolate Chip Cookies
16.1. PB&J Sandwiched Cookies
16.2. Peanut Buttercream
17. Oatmeal Raisin Cookies
18.1. Choux – Chouquettes,
Profitroles, Eclairs, Paris Brest
18.2. Craquelin
18.3. Vanilla Pastry Cream
18.4. Chocolate Custard
18.5. Nut based Whipped Ganache
19. Crème Caramel
20. Panacotta
21. Crème Brulee
22. Chocolate Lava Cake
Week 2: Intermediate Level
1. Theory
2.1. Carrot Cake
2.2. Cream Cheese Frosting
3. Classic Tiramisu
3.1. Othello Fingers
3.2. Mascarpone Crème
3.3. Coffee Syrup
4. Mixed berry NY Cheesecake
4.1. Heat-resistant berry Jelly
4.2. Cheesecake base
4.3. NY cheesecake mix
5. Brownies
5.1. Milk Chocolate whipped Ganache
6. Opera Cake
6.1. Jaconde Sponge
6.2. Chocolate Ganache
6.3. Coffee Buttercream
6.4. Chocolate Glaze
7. Classic Blackforest Cake
7.1. Chocolate Sponge
7.2. Sour Cherry Compote
7.3. Vanilla Crème
7.4. Vanilla Chantilly
8. Passionfruit Entremet
8.1. Passionfruit Mousse
8.2. Mango Jelly
8.3. Yellow Glaze
9. Chocolate & Hazelnut Caramel Entremet
9.1. Hazelnut Dacquoise
9.2. Hazelnut Caramel Insert
9.3. Dark Chocolate Mousse
10. Banana Banoffee Entremet
10.1. Caramelized Banana Compote
10.2. Pastry Cream
10.3. Vanilla Diplomat Cream
11. Strawberry Basil Petit Gateux
11.1. Strawberry Basil Compote
11.2. Strawberry Yogurt Mousse
12. Italian Meringue Macarons
12.1. Raspberry Jam
12.2. Vanilla Buttercream
12.3. Chocolate ganache
Week 3: Advanced Level
1. Theory
2.1. Chocolate Mendiants
2.2. Chocolate Bars
2.3. Chocolate Garnishes
3. Raspberry Dark Chocolate Truffle
4. Pistachio Milk Chocolate Truffle
5. Passionfruit White Chocolate Truffle
6. Maple Pecan Pralines
7. Butter Ganache
8. Coffee-Walnut Framed Ganache
9. Pineapple Guava Petit Four
9.1. Coconut Shortbread
9.2. Pineapple Cremeux
9.3. Guava Pudding
9.4. Swiss Meringue
10. Exotic Baba Au Rhum Verrine
10.1. Baba Au Rhum
10.2. Exotic Syrup
10.3. Exotic Compote
10.4. Coconut Whipped Ganache
11. Strawberry & Cream Verrine
11.1. Strawberry & Balsamic Compote
11.2. Mascarpone Chantilly
11.3. Caramelized Almond Crunch
12. Peanut and Caramel Financier
12.1. Peanut Financier
12.2 Milk Chocolate Caramel
12.3. Gourmet Glaze
13. Sesame & Pear Buffet Dessert
13.1. Sesame Whipped Ganache
13.2. Sesame Praline Shortbread
13.3. Williams Pear Compote
14. Date & Dark Chocolate Plated Dessert
14.1. Dark Chocolate & Ginger Namelaka
14.2. Date Sponge
14.3. Honey Cremeux
14.4. Dark Chocolate Whipped Ganache
14.5. Arabic Coffee Ice Cream
14.6. Caramelized Sesame
14.7. Chocolate Soil
