Pastry chef Christian Faure takes you into his world: the creation of small cakes.
DurationCourse Content:
The aim of the course is to give participants the basics of pastry making in order to make a variety of small cakes. In addition, all techniques and products will be feasible at home with minimum equipment to allow participants to redo these products without difficulty.
Block 101 targets in particular:
The creation of tarts: lemon, lemon meringue, red fruit crumble, chocolate, sugar and chocolate decorations.
A recognized vocational training center and an active and dynamic living environment !!!
In operation since 1965, the École hôtelière de la Capitale (ÉHC) is a vocational training center offering 9 programs in the food and tourism sector.
Each year, we welcome around 750 students. Whether you go to the supermarket, the butcher, the pastry shop, a delicatessen, a caterer, a restaurant or even a travel agency, you will undoubtedly meet a graduate of the École hôtelière de la Capitale.
Located in lower Quebec City, a stone's throw from the tourist heart of Quebec City, the ÉHC is part of the Commission scolaire de la Capitale.
Pastry Classics Class is offered by C'est Bon Cooking. Set the ground work for mastering classic pastry creations.
This fashionable French pastry has taken the world by storm. With their dainty size, pretty colours, and deliciously sweet flavour, its now wonder why!
Prepare and sample a variety of delicious sweet-and-savoury treats and work with puff pastry and phyllo dough in this interactive learning experience with Chef Jennifer Hillis
The recipes and methodologies are directly from our professional pastry program, for great pastry relies on precise execution and key understanding of how simple ingredients like eggs, flour, sugar, dairy, and even moisture, air, salt and acid affect pastry chemistry
In order to satisfy customers, you will make a variety of products, such as desserts with creams and fillings, desserts, petits fours, cakes and fine or commercial pastries, taking into account the specificities of the appropriate preparation and cooking processes
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