Description
WEEK 1: Creams, Sauces & Tarts
Day 1: Vegan Pastry Creams (vanilla-tonka bean, blood orange-olive oil mousseline, black sesame diplomate, yuzu curds, frangipane, pistachio chantilly)
Day 2: Dessert Sauces (chicorée, Cognac-chocolate, miso-caramel, hibiscus raspberry coulis) + Flan Pâtissier
Day 3: Tart Doughs (pâte Sucrée, hazelnut & cacao Crust, buckwheat-almond) + mango coconut tart tatin
Day 4: Fruit, Chocolate & Nut Tarts (raspberry-pistachio, praline, hazelnut crunch)
Day 5: Coconut–Lemongrass pannacotta, Cayenne-chocolate Mousse, pineapple-rhum Crème Brûlée, Île Flottante (agar, aquafaba, fermentation options)
WEEK 2: Classical Entremets (Modernized)
Day 1: Génoise, joconde, gelées, Ganaches & Mirror Glaze
Day 2: Vegan Fraisier (matcha mousseline, yuzu-gin agar glaze)
Day 3: Black Forest Cake (smoky cherry, bourbon cream)
Day 4: Red Fruit Charlotte (ladyfingers, yuzu mousse)
Day 5: Opera Cake (espresso soak, white chocolate ganache, sharp finish)
WEEK 3: Puff Pastry & Viennoiserie
Day 1: Mille-Feuilles (vanilla, pear, hazelnut praliné – bergamot)
Day 2: Galette des Rois (Classic, matcha, citrus)
Day 3: Croissants & Bi-Color Croissants (Beet, charcoal, yuzu)
Day 4: Pain au Chocolat & chai spices Raisin Swirls
Day 5: Modern Viennoiserie (Filled croissants, croissant cube)
WEEK 4: Pastries & Macarons
Day 1: lemon-lavender madeleines, earl grey & orange blossom financiers, Pistachio – rose cannelés, marble pound cake
Day 2: Coffee – Cardamom Tuiles, rosemary-lemon sablés, matcha-mint Sablés, dried fruit palet breton…
Day 3: Kirsch-cherry clafoutis, chamomile far breton, saffron teurgoule rice pudding…
Day 4: Vegan Macaron Shells
Day 5: Macaron Fillings & Assembly (passionfruit, pistachio, miso caramel, cocktail-inspired…)
