Are you passionate about French pastry and eager to master the techniques behind its most iconic creations? This intensive 3-day course is designed for pastry professionals who want to build a strong technical foundation through authentic pastry techniques. Focusing on craftsmanship rather than ready to use molds, you’ll develop versatile skills that can be applied across a wide range of fresh pastries and viennoiserie. Inspired by today’s growing demand for natural, artisanal creations, this course will help you build a modern pastry display rooted in timeless classics.

IN THIS COURSE, YOU WILL LEARN:

•  to master the essential classic techniques of classic French pâtisserie through a practical approach;

•  to confidently work with the core types of dough, creams and fillings, including classic puff pastry, laminated yeast dough, shortcrust pastry, choux pastry, pastry cream and other essential preparations;

•  to create iconic French classics including Opéra, Saint-Honoré, Paris-Brest, Tarte Tatin, Lemon Tart, Flan, and Galette des Rois;

•  to produce traditional viennoiserie Pain au Chocolat and Pain Suisse;

•  to develop versatile technical skills that enable you to create a complete pastry display using professional techniques rather than specialized molds;

•  to organize an efficient production workflow while consistently achieving excellent flavor, texture and presentation.

Whether you’re looking to strengthen your fundamentals or expand your professional repertoire, this course will provide the technical knowledge, practical skills and confidence to create authentic classic pastries that meet today’s growing demand for high-quality, artisanal baked goods.