– Theoretical lesson about the ingredients and the basic pastry 2) BASIC PASTRY – Shortcrust Pastry and Pate Brisee: methods and balances
– Sponge-cake, biscuit and whisped creams: methods, variations, uses and balances
– Pate a choux: balances table and recipes
– Meringue: Italian, French and Swiss
– Puff Pastry: explanation and making 3) FILLINGS – Custard, English Cream, Ganache, Fuit Coulis, Sauces, Marmelades and Jams 4) BREAKFAST PASTRIES – Activate yeast base
– Classic and puff pastry Croissant
– Brioche
– Overview and making some classic breakfast pastries 5) TRADITIONAL TEA COOKIES – Technique and making of some recipes 6) TRADITIONAL DESSERTS – Overview about the most important desserts of the Italian tradition
– Making of some recipes 7) CAKES: TRA TRADITION AND EVOLUTION – Overview about some cakes’ variety 8) MIGNON PASTRY AND FINGER-FOOD DESSERTS – Overview and Making of some recipes of classical shelf pastry
– Explanation and Making of shot glasses and finger food desserts 9) ITALIAN SEMIFREDDO – MOUSSE – BAVARIAN DESSERT – Italian Semifreddo’s making techniques and balances
– how to make Italian Semifreddo base with pate a bombe
– Italian Semifreddo base with English Cream 10) PLATED DESSERT IN THE MODERN CUISINE – Making of some recipes according to modern methods 11) PIPING TECHNIQUES – Analysis and Making of some classic and modern piping techniques 12) FINAL EXAMINATION – In the presence of teachers the students will make some recipes realized during the course. Among our teachers: Salvatore De Riso (Italian best conectioner)
Stéphane Betmon (createur pàtissier)
Francesco Giordano (master confectioner)
Dario Nuti (1° confectioner at Ristorante Imago at Hotel Hassler) Are you interested in this course?
