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.
Join me as I unlock the secrets to making phyllo pastry from scratch.
Learn how to laminate croissants and puff pastry by hand simply using a rolling pin and a work bench. Tips and tricks on how to prepare fresh croissants for the holiday season ahead.
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
Learn how to make puff pastry dough from scratch, and then all the fun things you can do with it! The little bit of Dutch we add makes all the difference for food that is deeply satisfying to body and soul.
Learn how to make real butter croissants.
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