Events

Basic pastry on a plate - fundamentals

200 €

at 28 KM
Horeca Follow

Training
Food
Nutrition

mon. 6 Jan.

14h00-18h00

Goals
This training allows the cook to
Discover and Acquire The tricks of classic and modern pastry
Know The Basics of Pastry: Realize Basic Pasta and Creams. Create simple pastries and desserts. Adapt your production work in a professional setting

program
Organization of the workstation in compliance with the rules of hygiene and safety: Basics of hygiene and food safety in pastry, Control of hazards and critical points in manufacturing -traceability.Knowledge of products and equipment pastry Making basic elements: Realization of basic pasta (puff pastry, cookie dough, shortcrust pastry, pancake batter) Realization of basic creams (custard cream, custard cream, whipped cream, ganache cream) Development of basic appliances ( Bavarian - cream and fruit, cream, mousses - cream and fruit). Make simple pastries: Cabbages and éclairs, desserts based on shortcrust pastryConfection of desserts (caramel cream, bavarois, pots of cream, pancake chaplain , eggs with snow, mosses). Professional techniquesPresentation of technical sheets of the recipes prepared during the practical workDesign and presentation of a dessert on the plate: tips to magnify your creations and put them forward.

Target audience
Staff from the HORECA sector. No notion of pastry required.