Description

PASTRY I INTRODUCTION TO FINE FRENCH VEGAN PASTRY

This first 5-week course is defined to give you a solid foundation of the ingredients, materials and recipes that are the base of pastry making and creation

WEEK 1 : CREAMS , SAUCES, TARTS

DAY 1: major pastry creams

(Vanilla pastry cream, Mousseline, Diplomate, citrus curds, frangipane, chantilly)

DAY 2: major dessert sauces and gelées

DAY 3: basic tarts doughs and shapes

DAY 4: basic fruit tarts (lemon, strawberry, apricot, apple)

DAY 5: basic chocolate & nut tarts (chocolate, walnut, pecan)

WEEK 2 : CLASSICAL ENTREMETS I

DAY 1: Génoise et Joconde cakes, gelées and chocolate glazes & ganaches

DAY 2: The Fraisier cake (large and individual)

DAY 3: FORET NOIRE (Black Forest)

DAY 4: THE MOKA

DAY 5: THE OPERA

WEEK 3 : CLASSICAL ENTREMETS II

DAY 1: Foundations, inserts, mirror glazes, mousses and decoration

DAY 2: spring seasonal entremets

DAY 3: Summer seasonal entremets

DAY 4: Autumn seasonal entremets

DAY 5: Winter seasonal entremets

WEEK 4: PUFF PASTRY and BASIC VIENNOISERIE

DAY 1: Dough and pastry : Mille feuilles – two types

DAY 2: Dough and Pastry : Galettes – two types

DAY 3: Dough and Pastry : Croissants

DAY 4: Pain au chocolat (chocolate filled puff pastry)

DAY 5: Dough and Pastry : Pain aux raisins (raisin roll)

WEEK 5: SIMPLE DESSERTS AND PASTRIES

DAY 1: Madeleines, Financiers, Cannelés, Pound cakes, Spice cake

DAY 2: Tuiles, Cigarettes, Langues de chat, Sablés, Biarritz

DAY 3: Tiramisu, Clafoutis, Far Breton, French cheesecake, Molten chocolate cake

DAY 4: Rice pudding – warm and molded, Crème brûlée, white and dark chocolate mousses

DAY 5: Crêpes, Waffles, Pain Perdu, Batter fried fruit