Learn the Fundamentals of Pastry Making
The basic pastry course is a practical and involving ptoject, aimed at all those who decide to concentrate on the basics of pastry in a short-term course. Within this program, all the main topics, which are necessary for the crucial achievements in this field, will be addressed. In particular, you will be taught the following modules:
The world of shortcrust pastry: in all its types, from whipped to sandy shortcrust pastry with yeast.
The creams: pastry, chantilly and creme anglaise. Creation of pastels, starches and gelling agents.
Sponge cake: temperatures, whipping and adding the flour. Syrups and proportions.
The world of pastry: plumcakes, muffins, cupcakes and tartlets. Innovation, production methods and proportions.
Mousses and Bavarian creams: Preparation techniques, textures, layers and soft and semi-cold presentations.
Sweets: panna cotta, creme caramel, sauces and caramel.
Typical Sienese desserts: tradition on the table.Cavallucci, panforte, ricciarelli and cantucci. Shapes and proportions.
Choux pastry: the puff, the fat mass, the shapes and the icings.
Savory leavened products: the world of yeast and its forms. Bread, sandwiches, bread sticks, piadina, focaccia pizza and pan co santi.
Decorations and presentations of the dishes will be the final part of Learn the Fundamentals of Pastry Making
10 lessons (30 hours)
How to register:
Entries are limited.
To register, it is necessary to request the form via email from the form at the bottom of the page or contact the following number: 342 1110956.
Course info and booking:
Request the forms to register by filling out the contact form. We will reply as soon as possible.