In this course we will cover: Pate au Choux: with this technique you can make: Profiteroles, Paris-Brest, eclairs or even churros Creme patissiere: basic thick vanilla cream to fill up a variety of desserts and sweet breads Creme chantilly: light vanilla cream ideal to finish up any dessert decoration. Chocolate ganache glaze: ideal to glaze profiteroles, cakes, sweet breads, and pastries. Sweet crust pastry dough: perfect for lemon pies, tartlets, fruit tarts. Pate sable: similar to sweet crust pastry but firmer, ideal for strawberry tarts, lemon and citric curds or products with more liquid texture. Entremets: Trendy desserts, cakes and mousses that will catch all the attention. Presentation: we will also learn how to assemble your desserts so there is no mess and frustrations when presenting your masterpiece At the end of this course you will be able to: Safe money using well formulated recipesBe quick and effective when making a dessert or cakeImplement your knowledge in your work place, restaurant or home. Understand the techniques involved in a real patisserie worldUse your imagination to create new recipesReady to impress your friends and family by making an unforgettable cake at a party or a celebrationBe confident to start your own projectGrow an appetite to start your own pastry career.
