The course aims to deepen your knowledge to enable them to master the characteristics of the ingredients, mixing and dosing techniques, and the different protocols for making ice cream, sorbets, and granitas in order to make attractive presentations.
DurationIn the workshop, you will learn the following:
Prepare puff pastry (double, inverted), crumbly dough (sweet, shortbread, shortcrust pastry), yeast dough (cakes, madeleines), fermented yeast dough (brioche, milk bread), puff yeast dough (croissant, pain au chocolat, raisin bread), choux pastry, etc.
Prepare creams, mousses, decorations
Creams: butter cream, pastry cream, whipped and whipped cream, custard, etc.
Mousses: chocolate, fruit, Bavarian, etc.
Decorations: cornet writing, marzipan
This course is designed for individuals who want to know the basics of ice cream making without the technicalities.
Modern technology has made ice-cream-making more user-friendly.
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