The Gelato chefs pastries- 2nd level Course of modern cakes

Pastry Trends

The course has a brand-new training offer in line with the latest market trends. It provides techniques and ideas to expand the offer in your gelato parlour, taking inspiration from taste trends and enhancing the aesthetic presentation of modern pastries. From negative to positive temperatures, an overview of the new pastry trends.

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Duration:

4 DAYS
FROM 9.00 AM TO 5:30 PM

Location:

MEC3 - OPTIMA S.P.A.
Via Gaggio 72, 47832 San Clemente Rimini, Italy

Price:

480 € + VAT

Language:

Italian

Upcoming dates

Book the date of the course you wish to attend.

Start of the course:
28/02/2023
End of course:
03/03/2023
Start of the course:
21/03/2023
End of course:
24/03/2023

TO WHOM IS IT ADDRESSED

For professional pastry and gelato chefs who want to catch up on the latest trends in the world of gelato cakes, to enrich their proposal in the showcase.

Content

Cake Base: shortbread sablè, frangipane, biscuit joconde, pistachio sponge cake

Study of the ingredients and balancing of the semifreddo and mousse.

Difference between the various types of semifreddo.

The fillings: Namelaka, Pastry cream, Italian meringue, Cremoso, Ganache, Bavarian cream .

The Glazes

Pochè Fruit

Cream tart

SUBSCRIBE TO THE COURSE

Complete the form below: our team will contact you to confirm your registration

480 € + VAT

Pastry trends