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 recipes.

*Be quick and effective when making a dessert or cake.

*Implement your knowledge in your work place, restaurant or home.

*Understand the techniques involved in a real patisserie world.

*Use your imagination to create new recipes.

*Ready to impress your friends and family by making an unforgettable cake at a party or a celebration.

*Be confident to start your own project.

*Grow an appetite to start your own pastry career.