Tea Time
and Small Cakes


Tea Time and Small Cakes programme invites you to update or renew your patisserie range to keep up with the latest trends.

Gestures combine with tastings and shared discussions that aim to enhance technique, broaden competency and develop creativity.

Small cakes, revisited classics, snacks and travel fare… a chance to master the Michelin-starred art of gourmet patisserie in all its subtlety, perfect for serving at tea time.

Charles Liets

Pastry Chef, Instructor & Consultant at Institut Paul Bocuse

Charles Liets

Duration: 3 days-21 hours

Dates: From October 3rd to 5th 2022

Number of participants: 6 to 10

Requirements: Experience in the art of patisserie

Price: €1260 including VAT/€1050 excluding VAT

Expected outcomes

  1. Patisserie preparation in line with current trends (creativity, taste innovation, food allergy and intolerance)
  2. Specialist techniques in the preparation of small cakes, travel cakes and sweet snacks

Target audience

This programme is intended for chefs and patissiers working in restaurants and guesthouses.
Programme provided in French only.


  • Elaboration of the basic ingredients
  • Contrasting textures and colours
  • Preparation of cream desserts, stewed fruits
  • Assembling and decorating different products and an “Afternoon Tea” stand
  • Cooking and assembling differents products
  • Decorative chocolate for finesse, speed and elegance
  • Preparation of small cakes 
  • Preparation of traval cakes
  • Tasting