Duration (5 hours).
The course is aimed at all those who want to learn the techniques
to make a correct sponge cake with vanilla and cocoa.
Biscuit for modern cakes, Italian and French meringues. The themes
will be addressed in a theoretical and practical way, to learn the
correct use of various raw materials, ideal cooking and the
correct working methodology. At the end of the tasting module of the
made products.
Duration (5 hours).
The course is aimed at all those who want to learn the techniques
to make various types of shortcrust pastry and crunchy bottoms
(streussel, crumble) ideal for making tarts, cakes from
sideboard, modern cakes. As for the biscuit industry yes
will demonstrate how to make ideal products for breakfast or break
Tea. At the end of the tasting module of the products produced.
Duration (5 hours).
The course is aimed at all those who want to learn the techniques
to make puffs (and craquelins) and eclairs, and a puff pastry
properly implemented, the right methodology will be investigated
working for a correct realization of the dough and a correct one
cooking and preservation. At the end of the tasting module of the
made products.
Duration (5 hours).
The course is aimed at all those who want to learn the techniques
to make custard, custard, mousse and Bavarian cream
of various kinds. These preparations will be useful for making with
the basics of pastries, cakes and pastries, modern cakes, tarts
and mignon pastry. At the end of the product tasting module
made.
Duration (5hours).
The course is aimed at all those who want to learn the techniques
to make savory pastries, shortbread and salted creams for the
making appetizers for savory hot and cold buffets.
At the end of the tasting module of the products produced.