Course ID: #1049 - Pastry School

Pastry School - Chapter 4

Traditional and contemporary pastry cakes
March 5th
19 marzo
3 lessons
330 each chapter€
Traditional and contemporary pastry cakes

The pâte à choux
March 5th - How to prepare pâte à choux: the classic cupcakes
Éclairs / Religeuses, Croquenbouche, Saint-Honoré cake

The cake design
March 12th - The basics of contemporary pastry art and cake design
Cake coated and decorated with sugar paste, Semi-naked cake with drip and themed decorations, Modern strawberry tart with glossy icing, Fruit cream tart

The meringues
March 19th - Differences between the different meringues, preparation and uses
Spumini, Lemon Meringue Tart, Pavlova, Spumini, Macarons

Please contact the School to sign up

Aroma Italia Labs

Aroma Italia Labs - Mastering the Art of Italian Cooking
Start September 1st
The professional cooking course: 15 lessons + 5 activities to discover menus and milestones of Italian cuisine