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

Summer Labs

The summer cooking workshops in English designed to discover and learn the basics of Italian cuisine.

Pastry Labs

A summer pastry course in English to discover and learn the basics of Italian pastry making.
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