In Pastry II students will explore in-depth the techniques and processes that make up the desserts and pastries which are found in many of today’s pastry shops.
Cake mixing will continue in Pastry II with sponge cakes including Roulade (Jelly Roll) and Almond Sponge Cake. These versatile cakes will be used to finish several of the desserts using Crème Anglaise, Pastry Cream, Diplomat Cream, Bavarian Cream, Mousseline Cream and Cremeux. In addition, students will also learn the fundamental principles for creating light, fruit mousse cakes and rich, chocolate mousse cakes. Several mediums for finishing cakes such as Italian butter cream, various chocolate glazes, ganache, fruit glazes, mirror glazes and marzipan will also be implemented.
Some of the final products produced in Pastry II include Opera Cake, Baba Savarin, Cremeux Tarts, Bavarian Cakes, Fraisier Cake, Charlotte Russe, as well as Fruit and Chocolate Mousse Cakes.
• Five Day Course
• $980 (includes lunch)
