In this course we will cover:
Pate au Choux: with this technique you can make : Profiteroles, Paris-Brest, eclairs or even churros
Creme patissiere : basic thick vanilla cream to fill up a variety of desserts and sweet breads
Creme chantilly: light vanilla cream ideal to finish up any dessert decoration.
Chocolate ganache glaze: ideal to glaze profiteroles, cakes, sweet breads, and pastries.
Sweet crust pastry dough: perfect for lemon pies, tartlets, fruit tarts.
Pate sable : similar to sweet crust pastry but firmer, ideal for strawberry tarts, lemon and citric curds or products with more liquid texture.
Entremets: Trendy desserts, cakes and mousses that will catch all the attention.
Presentation: we will also learn how to assemble your desserts so there is no mess and frustrations when presenting your masterpiece
At the end of this course you will be able to :
*Safe money using well formulated recipes.
*Be quick and effective when making a dessert or cake.
*Implement your knowledge in your work place, restaurant or home.
*Understand the techniques involved in a real patisserie world.
*Use your imagination to create new recipes.
*Ready to impress your friends and family by making an unforgettable cake at a party or a celebration.
*Be confident to start your own project.
*Grow an appetite to start your own pastry career.