Course ID: #691 - Pastry School

Pastry School - Chapter 4

Traditional and contemporary pastry cakes
Teacher: Francesca Grillotti
Dates
March 8th
March 22nd
Length
3 lessons
Time
7-10pm
Price
320 each chapter€
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, Vanilla Bavarese, Mascarpone Mousse, 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

Please contact the School to sign up