6-Day Intensive Pastry 1.0

Marc CHAMPIRÉ

Pastry Chef Instructor

 

6-Day Intensive Pastry Program 1.0

Absolute Beginner Program

Cream & Applications

Study 3 different categories of creams:

1.   The cooked creams

2.   The baked (in oven) creams

3.   Cold cream; either cooked, neither baked

1.   The cooked creams:

Pastry cream (Eng) / Crème Pâtissière (Fr)

Diplomat cream; Pastry cream & whipped cream

Mousseline cream 

Mousseline cream 

Chiboust cream; Pastry cream & Italian meringue & gelatin

Anglaise cream or English cream (Eng) / Crème or sauce Anglaise (Fr)

Crème Brulee or crème Brulé(e) (Eng) / Crème Brulée (Fr)

Catalan Cream (Eng) / Crème Catalane (Fr)

Lemon Curd (Eng) / Crème citron (Fr)

Panna Cotta cream ; Italian cream, means cooked cream

 

2.   The baked creams:

Almond cream (Eng) / Crème d’amande (Fr)

Caramel Cream (Eng) / Crème Caramel (Fr)

Crème Brulee or crème Brulé(e) (Eng) / Crème Brulée (Fr)

 

3.   Cold creams

Whipped cream (Eng) / Crème Fouettée (Fr)

Chantilly cream (Eng) / Crème Chantilly (Fr)

Chantilly modern (Eng) / Moderne Chantilly (Fr)

Buttercream (Eng) / Crème au Beurre (Fr)

 

Weekend Program

Date: 16 - 19, 23 - 24 February 2019 (6 Days)

Time: 9 a.m. - 5 p.m. (or until finish)

 

Weekday Program

Date: 4 - 9 March 2019 (6 Days)

Time: 9 a.m. - 5 p.m. (or until finish)

 

Level: Beginner

Participants: 8 Persons / Class

Language: English / Thai

Location: Fully Baked Story, Bangkok

 

 

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