Modern Pastry: Tarts, Cakes and Minitarts

Welcome to this course of modern pastry

I’m Silvia Brunzin and I am a Pastry Teacher and Counselor

I am a nationally renowned specialist in modern pastry

I am a content and recipes creator and my job aims to reach pastry professionals and pastry lovers

Pastry to me has to be elegant, original and well balanced

In this course you will learn how to make pastries and cakes more lighter with different techniques: sponges, cream, filling and glazes

We will five different products with interchangeable recipes with different levels of complexity:

1 The first is a single portion called “BATTICUORE”, with strawberry and Greek Yogurt

2 The second is a delicious easy preparation called ORO GOLOSO, with dark chocolate and hazelnut

3 The third is a yule log cake with raspberry and coconut

4 and two tarts: PRINCIPESSA, with coffee, cocoa and hazelnut

5 and VENERE that will impress you for its freshness and originality, with strawberry, mascarpone cheese and pink pepper

As for the equipment you don't need anything special as you can find almost everything in your own kitchen or as you can buy online

You will need:

• an immersion blender

• a oven

• a freezer or a blast chiller

• an induction hob or a stove

• a microwave

• a stand mixer and an eclectic whisk

• silicone baking mats or baking paper

• a baking tray

This program is suitable for enthusiasts, students, teachers and professionals