Description

PASTRY II ADVANCED VEGAN PASTRY

WEEK 1 : AQUAFABA – MERINGUE PAVLOVA MACARONS SUCCESS MONT BLANC

DAY 1: meringues (the 3 meringues, baked and filled)

DAY 2: Meringues based pastries : pavlova & Mont-Blanc

DAY 3: Macarons rom A to Z: shells

DAY 4: Macarons : filling, assembling, decorating

DAY 5: Dacquoise & biscuit à la cuillère (lady fingers)

WEEK 2: ADVANCED VIENNOISERIES

DAY 1: raised puff pastry : Two-colored croissants

DAY 2: raised puff pastry : New York Rolls and Kouign Amann

DAY 3: inverted puff pastry: Chaussons aux pommes, Bichons and Palmiers

DAY 4: brioche dough : Small and large brioche ;Nanterre brioche, braided brioche

DAY 5: raised dough : Baba and Savarin pastries

WEEK 3: FRUIT and NUT BASED DESSERTS

DAY 1: advanced course in fruit preparation

DAY 2: advanced course in the cooking of fruit for pastry and confisery

DAY 3: three advanced fruit based pastries

DAY 4: advanced course in nut use in pastry (nut pastes, pralines, creams…)

DAY 5: Three student fruit-based pastry creations

WEEK 4: ADVANCED ENTREMETS

DAY 1-5: Students will be required to make a contemporary version of the following pastries after developing their own production schedule:

– OPERA

– MILLE FEUILLES

– FORET NOIRE

– FRAISIER (other fruit possible)

– MONT BLANC

– SUCCES

– BABA AU RHUM

WEEK 5 : PATE A CHOUX (CHOUX ST HONORE & PARIS BREST)

DAY 1: CHOU PASTRY BASICS : the dough and baking, using craquelin, filling and decorating individual choux.

DAY 2: PARIS BREST I and II – Classic and Contemporary versions

DAY 3: ECLAIRS

DAY 4: ST HONORE I – Classic version

DAY 5: ST HONORE II – Contemporary version