Traditional and contemporary pastry cakes
The pâte à choux
March 8th - How to prepare pâte à choux: the classic cupcakes
Éclairs / Religeuses, Croquenbouche, Saint-Honoré cake
The meringues
March 15th - Differences between the different meringues, preparation and uses
Spumini, Lemon Meringue Tart, Pavlova, Spumini, Macarons
The cake design
March 22nd - 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
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