Should old recipes be adapted or new ones created? Revisit the great classics of French pastry making while addressing today’s nutritional, health and environmental concerns. All this while at the same time safeguarding the flavour, aesthetics and balance that have made the reputation of French pastry.
Charles Liets
Pastry Chef, Instructor & Consultant at Institut Lyfe
Duration: 3 days-21 hours
Dates: From May 14th to 16th 2024
Number of participants: 6 to 10
Requirements: Experience in the art of patisserie.
Price: €1,360 including VAT-€1,133.33 excluding VAT
Expected outcomes
- Learn how to make gourmet restaurant and boutique desserts for customers with special dietary requirements (gluten-free, lactose-free, nut-free, etc.)
- Be able to propose 100% plant-based desserts on your menu and thus delight all categories of customers
- Understand the product combinations that really work and learn about alternative products
Target audience
This programme is intended for chefs and patissiers working in restaurants and guesthouses.
Programme provided in French only.
Programme
- The use of substitute products such as aloe vera, vegetable creams, flours (rice, manioc, corn, etc.)
- Using substitute products in order to keep as close as possible to traditional recipes (shapes, tastes, colours, textures, flavours) or choose new recipes, and desserts created from novel combinations
- Preparing the great classics of French pastry using gluten-free and plant-based methods: macaroons, chocolate/raspberry entremet, tatin
- Making simple, effective and essential recipes: “New style Chantilly cream”, panacotta, blackcurrant mont blanc
- Prepare gourmet recipes, such as: granola, pineapple mousse and coconut financier