European Pastry & Chocolate (EPC) will teach you all aspects of the modern pastry kitchen, from traditional Swiss and European cakes, tortes, rolls, breads, cookies and biscuits, through to today’s modern recipes and trends in plated desserts. You will learn the best techniques for creating a wide variety of attractive and trendy warm, cold and frozen desserts for both plated and buffet presentation; plus truffles, pralines and chocolates; and artistic sugar and chocolate show pieces.
Experience and prepare in small groups under supervision different new techniques;
the emphasis here will be on preparation, well balanced taste and up to
date presentations that show our traditional and modern pastry &
bakery products at it’s finest:
- pastries:
- Mixture:
- cakes:
- Biscuits:
- Desserts:
- Pralines:
- Sugar:
o Different types of Swiss bread and traditional bakery components
o Yeast dough normal and turned (Danish pastries, crescent, turned sweet yeast dough)
o Puff pastry
o Short dough for fruit cakes
o Sweet butter pastes (Milan paste, short pastry and sweet paste)
o Snow mixture (Japonais, Meringue, Tongues)
o Sponge mixtures warm (for Tortes and sheets)
o Sponge mixture cold (for Othello’s, roll sponge, sheets)
o Pre-cooked mixture (Coconut macaroons and Sebastopol mixture
o Florentine and Beestings mixture, Pâte-à-chox mixture)
o Macaroon mixture (Almond biscuits, small Macaroons, Amaretti
o Traditional European and Swiss cakes
o Sandwiched (Gianduja tongues, Tarragoner, Luxemburgerli)
o Plain (little Milanese, Sables, Cinnamon leaves, little dead legs, Almond tuilles, Amaretti)
o Typical traditional and modern European dessert creations
o Tortes, Cakes, Mousses, Creams and fillings (arranged on plates)
o Theory of Fruit ice, Sorbets, Cream ices, Half frozen products (Parfait, Mousse and Soufflé)
o Cocoa and Chocolate part 1: Theory and basic chocolate décor, small showpieces
o Cocoa and Chocolate part 2: Pralines and Moulding Pralines
o Sugar casting (foundation)
o Sugar pulling (foundation)
