Restaurant Pastry Techniques

General topics:

- Pairing and presentation criteria

- Soft warm Desserts

- Soft cold Desserts

- Coagulated custards, baked or/and cooked on stove

- Semifreddo

- Ice creams

- Crepes

Regarding pairing and garnish:

- Sauces, Coulis, warm and cold Zabaione

- Garnishes with cooked sugar and caramel

- Chocolate garniches

- Sigaret pastry

- Biscuit gioconde

As for give you an idea of the Classical Desserts of both Italian and International Cuisines to elaborate in the course, below you see some examples. The list of choices can increase with more original preparations..

- Profiteroles

- Chocolate Mousse

- Crème caramel/Panna cotta

- Crema catalana/Crème brulée

- Tartufo semifreddo

- Cassata semifreddo

- Zuccotto semifreddo

- Tiramisu/Zuppa inglese

- Crèpe suzette/Fagotti di crepes

- Crema fritta/Tortelli fritti

- Cheese-cake/Torte al formaggio

- Croquembouche/Saint-Honorè

- Ile flottante/Boule de neige

- Marengo/Vacherin

- Millefoglie/Diplomatica/Fedora

Tuesday, January 20th 6:00 – 9:00 pm   - Lesson 1- Chocolate Desserts

Wednesday January 21st -  6:00 – 9:00 pm    -  Lesson 2 – Custards

Friday January 23rd -  6:00 – 9:00 pm    - Lesson 3 – Warm Soft Desserts – Fried sweets

Saturday 24th -  9,30 am -12,30 - Lesson 4 – Crepes and Fruit soups

Monday 26th  -  6:00 – 9:00 pm  - Lesson 5 – Semifreddi

Tuesday 27th -  6:00 – 9:00 pm  -  Lesson 6 – Ice creams

Friday 30th-  6:00 – 9:00 pm  - Lesson  7 – Soft Cold Desserts

Saturday 31st -  ore 9,30 am -12,30 – Lesson  8 – Desserts  in glasses

The Participatns will receive the recipes and an apron.

It is requested to wear comfortable and proper cloths ( no heel shoes, tied hair, no rings)

The fee for the complete course is 1200 euros.

At the end the Participants will receive a Certification of Attendance.

Please, contact:  info@gigliocooking.com