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.
Sign upDuration:
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.
TO WHOM IS IT ADDRESSED
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
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