*Program may be adjusted depending on the pastry shop where the training takes place.
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.
