This class is designed for professionals in the industry or students who have completed Pastry I and Pastry II and are interested in learning more about product composition, advanced mousse preparation, chocolate and advanced finishing techniques. Students will learn how to add flavor and flair to their products by creating infused creams, frozen inserts, textured cake bases and seasonal fruit preparations that can complement the natural flavors and textures of any dessert. Expanding on the formulas and processes learned in Pastry I and Pastry II, students will produce dessert offerings that reflect today’s pastry trends. Special emphasis will be placed on understanding the balance between flavor, texture and visual elements to create eye catching and flavorful desserts. Through demonstration and hands on participation, students will learn how to temper and work with chocolate and how to make and work with marzipan in order to create sophisticated garnishes to highlight any pastry or dessert.
