Pastry courses

Subcategories

The participants will learn how to prepare the "mother dough": with and without salt Time-outs The hand-sized The cooking of the finished product: kneading the relative cooking; wood oven; electric oven, gas oven Moulding: hand-folding the dough, use of molds Monitoring the proving cycle: temperature and humidification of dough (bread, pizza, focaccia) The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels). A recognized diploma is awarded by the training agency accredited by the Tuscany Region.
Details
Pastry and ice cream: sable dough; puff pastry; yeast dough; milk creams; butter creams; icings for topping; ice creams and sorbets; Preparation of the bases; pasteurization; creaming of an ice cream Fruit preparation; Use for the sorbets semifreddo bases balance Weighing The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels). A recognized diploma is awarded by the training agency accredited by the Tuscany Region.
Details
50-hours course, with weekly lessons of 3-hours each. The participants will learn how to do: Yeasted dough, classic cakes, wedding cakes Dough without yeast: bignè, mignon, puff pastry, sponge cake “pan di spagna”, frozen desserts, the tarts, tea-pastry. The preparation of biscuits The bag of biscuits: biscuits, krumiri, various types of biscuits, macaroons, Ricciarelli, brutti ma buoni, S. Pellegrino, nooks, scallops and fresh ideas of dried and soft pastry with coconut, pine nuts, cherries Preparation of typical products of the Tuscan pastries Recovery of ancient recipes; use of organic and natural products; elaboration of cakes, cookies and pastries The preparation of chocolate: chocolate desserts, cakes, mousses; the chocolate creams The chocolate fillings; chocolate and fruit Processing of sugar paste, fondant, icing, royal icing, marzipan, chocolate plastic The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels). A recognized diploma is awarded by the training agency accredited by the Tuscany Region.
Details