• light, spongy sponge cake without sugar or wheat flour;
• chocolate mousse with freshly brewed natural coffee;
• creamy mousse on the basis of Greek yogurt with the addition of fructose condensed milk.
  We’ll learn the rules for assembling mousse cakes. You will learn many subtleties and nuances of preparation.

STUDY #2.
Theme “Chocolate Fairy Cake”.
At the lesson you will learn how to make:

• rich chocolate biscuit without sugar or gluten;
• roasted bananas;
• a crunchy layer of cashews, gluten-free flakes, and stevia-based chocolate;
• an airy chocolate mousse.
  We’ll put together an amazing cake of different flavor combinations and textures. Even if you’ve tried many things, this cake will surprise you!

STUDY #3.
Theme “Trifles / Desserts in a Strawberry Symphony Glass.”
In class, you’ll learn how to:

• make strawberry compote with natural date syrup;
• tender mousse;
• Distinguish between agar-agar and gelatin technology;
• assemble and assemble trayfles.

STUDY #4.
Theme “Tropical Mousse Cake.”
In this class you will learn how to make:

• sugar-free and gluten-free lime sponge cake;
• ripe tangerine coulis;
• light creamy mousse;
• tangerine mousse.
  From all of these we will assemble an unusual, refreshing, light cake that can be made for a holiday or made to order.

STUDY #5
Black Forest Mousse Cake Variation
In this lesson you will learn how to make:

• Chocolate sponge cake based on natural apple puree and almond flour;
• ripe cherry compote with cognac;
• the tenderest creamy mousse.
  Black Forest Cake is a dessert for a celebration! Once you make it, you’ll realize that PP desserts can be very, very tasty!

The post Pastry Chef Expert Course appeared first on LUS-BAKERY.

• Cake in the form of a Dinosaur
• Cake in the shape of Teddy Bear

LESSON #13, #14
Theme: “Fondant and its unique possibilities”.
How to prepare mastic? Options for ready-made mastic, manufacturers, nuances, features. How to perfectly cover the cake with mastic. Analysis of the variations of the combination of creams and mastic, and the consequences of the interaction. Flowers with mastic. Figures of mastic. Peculiarities of storage and transportation of cakes covered with mastic.
Impregnations and syrups in mastic-covered cakes, a slippery slope or a good idea?
Prepare:

• Chocolate cake with mastic decorations, covered with: mastic.

STUDY #15
Theme of the lesson “The airbrush or feel like an artist”.
Work with the airbrush and food paints. Preparation of tools and paints. The coating process and decorating options. Ways to keep your workspace free of paint contamination. How to evenly cover the cake? Let’s break down the challenges of the job and how to deal with them.
We will prepare:

• Cake “Space” and decorate with an airbrush.

STUDY #16.
Theme of the lesson: “Waffle paper, rice paper, sugar paper”.
In this class you will learn how to decorate cakes with waffle, rice paper and sugar paper quickly and without incident. How to avoid deforming the covering?
How to make a picture shown on rice paper as realistic as possible? How to fix the rice paper on the cake? Rice paper floristics, stunning flowers that will transform the cake in minutes. Gingerbread (toppers) and rice paper, the subtleties of friendship.
To make:

• “Opera” sliced cakes: ganache, Jaconda biscuit, coffee buttercream, whipped ganache, tempered chocolate.

STUDY #17
Class topic: “Air Meringue.”
An interesting, win-win recipe, non-trivial cooking process. You’ll be surprised how simple everything is genius. Confectioner-mentor will tell and show you how to make meringue perfectly dry, how to make meringue on a stick in the form of a flower or a top in the form of a number, why there are grains of sugar in meringue and how to avoid it, how to make no sugary meringue, why meringue sticks to the tray, what to do if it happens, why meringue becomes sticky and how to avoid it, what the ideal temperature for drying meringue, how to make gift sets of meringue and how to pack! You will learn how to make Pavlova dessert: baking, assembling. Prepare:

• Meringue on a stick.
• Pavlova Cake
• Modernist Pavlova cake with berries: Swiss meringue, mascarpone cream, berry compote.

STUDY #18
Class topic: “King Chocolate.”
Stunning, delicious, spectacular chocolate décor is the priceless thing you’ll learn to do in this class. Tempered chocolates, storage, making decor. You’ll learn what tools make for stylish and dainty chocolate decor. You’ll practice on the best professional chocolates and you’ll succeed!
We’ll make:

• Chocolate flowers.
• Chocolate feathers
• Chocolate spheres with holes, for serving ice cream.

You can explore topics that are not on the list after coordinating with the pastry chef.

Practice in making calculation charts and calculating the cost of the product in agreement with the confectioner.

The post Course Confectioner Advanced appeared first on LUS-BAKERY.

Practical course

STUDY 1
Topic of the class: “Types and features of biscuit dough.”
Biscuits: Classic, Chiffon, Joconde, Pan de Jeune, Genoise and Dacquoise.
A classic biscuit dough that you will now always get. Recipe with no butter, no leavening agent, no lactose! Light, porous and airy biscuits make a great base for a variety of cakes and pastries. We will go over the basics of cake decorating and, of course, practice simple and spectacular ways to decorate. We will learn what vertical cake cakes are and how to make them. Assembling a cake with vertical cakes, after this class, is one fun experience for you!
Prepare:

• Spectacular cake with vertical cakes, buttercream and fruit
• Openwork sponge-cake roll: classic sponge-cake dough, cigarette dough, curd and butter cream, decoration.

STUDY #2
Class topic: “Types and peculiarities, nuances of making shortbread dough.
Short dough: chopped, sweet short dough, sable, streusel.
A recipe that will surprise, just three ingredients and total delight in the result. No eggs, no leavening agent, no milk! Let’s make a versatile chocolate filling.
Prepare:

• Kurabier Cookies.
• Tart with mega chocolate filling and almonds
• Snickers “Air Snickers” cake: shortbread dough, meringue, buttercream, decoration.

STUDY 3
Theme of the lesson: “Cooking custard dough, analysis of basic cooking mistakes”.
The class will be very dynamic, filled with unexpected surprises from the whimsical, but so delicious and versatile custard dough.
We will prepare:

• Eclair
• Profiterole
• Choux Crouton Cake: custard dough, Patissiere custard, kourdes, decoration
• Cake “Paris-Brest”: custard dough, praline cream, praline paste, decoration.

STUDY #4
Class topic: “Types of cream and how to make them”.
Let’s understand creams: butter cream, butter, cottage cheese, protein and custard.
Fillings and syrups: combinations of flavors and cooking, rules for using, so that your cake is always juicy, tender, but also did not fall apart, held shape and was amazingly delicious.
Assembling a cake: Features, rules, and nuances. Cake decorating with fresh flowers: How? Why? Why? Chocolate cake decor: How to make? Why melt on the cake?
Prepare:

• Tender cake with buttercream, decorated with fresh flowers and chocolate
• Chocolate sponge cake: chocolate chiffon biscuit, caramel cream, decoration.

STUDY 5
Class theme: “Methods of cooking” “puff pastry, flavor characteristics.
Finally, let’s solve the secret of a delicious “Napoleon” cake. We will learn how to make instant puff pastry, which will surprise you with its ease and simplicity
of production and taste. Prepare the custard. Assemble the Napoleon Cake, taking into account all the features and small details that will make the cake perfect.
We will prepare:

• Napoleon cake with custard decorated with fresh fruit.
• Crispy and fragrant “Puffed Straws with Custard”

STUDY #6
Class Topic: “Types of Cheesecake and their principal differences.
Let’s get acquainted with the concept of cold cheesecake. Let’s analyze possible variations and combinations of flavors. How to make Cheesecake light and airy, tender with a crunchy base and fruit on top? How not to let the fruit get rusty on the cake, how to fix them in the right place on the cake, and many other nuances will be discussed and practiced. And of course, treacherous gelatin, how to use it properly in mousse cakes and other desserts we will show you too.
We’ll make:

• Cheesecake with fruit/berries

STUDY #7
Class Topic: “Kids’ Favorite Desserts Cake Pops and Timeless Classics – Potato Cake.”
The classic, everyone’s favorite dessert Potato and its little brother Cake Pops. How to make it, how to spice up the flavor, why does it fall apart, why is it too dense, why does Cake Pops fall off the stick, and how do you cover it with chocolate after all? You’ll learn the answers to all these questions and more in this class!
We’ll make:

• Potato Cake
• Cake pops

STUDY #8
Class topic: “Brownies and Their Secret.”
Fancy and very tasty Brownie dessert, we’ll analyze the recipe and technology of cooking. We will learn how to bake Brownies properly. We’ll cut Brownies in perfect slices for restaurant serving. We will learn how to make Brownie cookies, with a crispy texture and a seductive softness inside.
We’ll make:

• Brownies with almond flakes and cranberries
• Brownies.

STUDY #9
Class topic: “Cooking stylish mousse cakes”.
Let’s review the concept of “mousse cakes”, as well as types of mousse and their features. What decorations are ideal for mousse cakes. How to prepare and store semi-finished cakes. Mousses and marmalade fillings based on vital ingredients (agar-agar, pectin, gelatin). Fillings for mass cakes: coulis, confit, compote. How to work with agar-agar and what is it? How not to make simple mistakes in the work that can ruin a mousse cake. Low-calorie mousses and their features.
Let’s cook:

• Spiced Cherry Mousse Cake
• Strawberry trifle.

STUDY 10
Class topic: “Mirror Frosting and its Caprices.”
In this lesson we will learn how to make mirror icing, study the process of making, learn about kinds of mirror icing (based on chocolate, inversion syrup, fruit berry puree, without chocolate, based on caramel) and also mirror icing coloring. Let’s discuss the rules of covering mousse desserts with mirror glaze, the main mistakes, and the difficulties of making and covering. We will cover the cakes with icing and see our own reflection.
We will prepare:

• Mango Hearts Mousse Cake with Mango covered in mirror glaze
• Mousse cake covered in different temperatures mirror icing with chocolate decorations.

After completing this training program, if you like it, you can contact the manager and within a month to extend training for +8 interesting classes to the course pastry chef enhanced and receive the appropriate certificate.

The post Professional Pastry Chef appeared first on LUS-BAKERY.