Courses

Advanced Fine French Pastries – Patisserie Shop Training Courses (1-4)

Course schedule for 2017:

7-8/June, 14-15/June, 21-22/June and 28-29/June from 17:30-21:30

Price: $998.00 (plus 5% GST)

Registering for the whole series – Advanced Fine French Pastries – Patisserie Shop Training Course 1-4 only.

These courses are designed for our students to enhance their skills and knowledge of modern pastries, though advanced techniques and more decorations skills.

Prerequisite: Must complete -The Professional Pastry Training Certificate Program -at Pastry Training Centre of Vancouver.

Imagine walking in to a beautiful patisserie shop in Paris, or Tokyo.

Imagine the sweet smell, imagine seeing the beautiful, modern, sharp looking pastries. Imagine choosing one, biting into it, and being surprised by all you find underneath that simple but beautiful looking appearance.

The flavor combinations, the layers, the complexity, the surprises in the middle.

That’s what this course is all about!

This advanced course will concentrate on more modern, new and trendy, elaborate and elegant desserts and pastries. There will be a more professional approach to the course to help you organize your work better, both in a professional environment as well as at home. You will have to do your own scaling, keep an eye on your own cakes in the oven, wash your utensils for re-use and keep your workstation clean and organized.

The course is designed especially for our students who would like to advance even more after taking The Professional Pastry Training Certificate Program.

The price includes a Pastry Training Centre of Vancouver apron, which will be yours to keep and must be worn during all classes (day 1 & day 2).

What to bring to each class?

  • your apron (provided at your first class)
  • two tea towels to dry your utensils and keep you workstation clean
  • boxes to take your creations home

 

Patisserie Shop / Course 1 - Advanced Fine French Pastries

Price: $

Chocolate Caramel Symphony

An individually prepared light mousse cake, made with following recipes and decorated with a very shiny chocolate glaze and chocolate 'spaghettis': Chocolate biscuit sponge, caramel coffee crème brulee insert, milk chocolate bavaroise, shiny black chocolate glaze.

Cassis Marshmallow Tart

Intensely fruity describes this little tart. A buttery lining pastry, almond orange frangipane, freshly made cassis (blackcurrant) compote and marshmallow (with real fruit) and Cream Chantilly.

Caramel Apple Carnival

Caramel Apple sophistication in this beautiful desert, made with a pecan streusel crumble base, vanilla bavaroise and a surprise center made with apple-cider and cinnamon stewed caramel apple. Practise your decoration skills with a beautiful caramel glaze and dried meringue.

 

Prerequisite: must complete -The Professional Pastry Training Certificate Program -at Pastry Training Centre of Vancouver.

Patisserie Shop / Course 2 - Advanced Fine French Pastries

Price: $

More techniques and recipes to be explored in the second part of our Patisserie Shop Training Courses, this course requires the students to produce multiple light sponges with different textures, clean assembly of pastries and more focus in detailed and clean presentations.

Home-made Filo Pear (or Peach) Crustillante

Working with home-made filo paste to create a flaky, crispy and fruity desserts filled with a delicious caramel filling. Home-made filo dough, Rose Blanc Daquoise, Caramelized Pear Cremeaux and Grenadine poached Pear

Moelleux au Chocolate

An individually soft baked chocolate cake made and decorated with following items: Moelleux (a light, creamy chocolate cake topped with Ganache) au Chocolate, Chocolate Almond Streusel, Chocolate Namelaka, Caramelized nuts and chocolate leafs

Nougatine Delice

A layered pastries made with Feuilletine crisp, Almond Japonaise Sponge, Nougatine Sponge, Praline Cream Ganache and a hazelnut Nougat Cream Cheese Mousse.

 

Prerequisite: must complete -The Professional Pastry Training Certificate Program -at Pastry Training Centre of Vancouver

Patisserie Shop / Course 3 - Advanced Fine French Pastries

Price: $

Strawberry 'Fraisier' Shortcake

A lovely summer cake (or anytime of the year) made with a pistachio sponge, strawberry & orange blossom water syrup, fresh strawberries and an incredibly creamy, rich but at the same time airy vanilla chiffon crème.

Spiced Pineapple Chocolate Tart Tatin

Individually prepared chocolate Tart Tatin, baked with a caramelized and spiced pineapple inclusion, crème Chantilly and chocolate caramel wafers.

Caramelized Apple Mousse Cake

Caramelized and rum marinated fresh apple segments, topped with a green apple mousse a caramel mousse and a lemon sponge. Glazed and decorated to perfection.

Kalamansi & Champagne Chiboust

A chocolaty rice crispy base, centered with a semi-candied orange compote and topped with a kalamansi and champagne chiboust crème.

 

Prerequisite: must complete -The Professional Pastry Training Certificate Program -at Pastry Training Centre of Vancouver.

Patisserie Shop / Course 4 - Advanced Fine French Pastries

Price: $

Lemon Chiffon Mousse Cake

A light and airy lemon chiffon mousse, sitting on an almond polenta lemon base with a layer of lemon custard. Decorated with a mirror glaze, lemon crumble and our own freshly made candied lemon peel.

Cannelés de Bordeaux

The famous little cake with a rich custardy interior enclosed by a thin caramelized shell, baked in a copper mold. Very French , difficult to get just right - and Oh! So delicious.

Tomato-Chocolate-Caramel-Confection

On top of the tomato based Sable Breton you will find a ganache-based milk chocolate mousse and a balsamic caramel filling. Topped off with candied tomatoes - of course!

Linzer Variation

Where the original Linzer Torte is hazelnut and raspberry based, we are making this seasonal variation with peach. On top of the classic Linzer hazelnut base there is a dome of peach jam and a peach-rice mousse.

 

 

 

 

 

 

 

 

Prerequisite: must complete -The Professional Pastry Training Certificate Program -at Pastry Training Centre of Vancouver.

Course Dates

Jun
7
Wed
Advanced Fine French Pastries – Patisserie Shop Training Course 1 (Day 1)
Jun 7 @ 5:30 pm – 9:30 pm

Pequisite for the series is a minimum of five Pastry Training Courses previously taken at Pastry Training Centre.

Jun
8
Thu
Advanced Fine French Pastries – Patisserie Shop Training Course 1 (Day 2)
Jun 8 @ 5:30 pm – 9:30 pm

Day 2!

Jun
14
Wed
Advanced Fine French Pastries – Patisserie Shop Training Course 2 (Day 1)
Jun 14 @ 5:30 pm – 9:30 pm

Pequisite for the series is a minimum of five Pastry Training Courses previously taken at Pastry Training Centre.

Jun
15
Thu
Advanced Fine French Pastries – Patisserie Shop Training Course 2 (Day 2)
Jun 15 @ 5:30 pm – 9:30 pm

Day 2!

Jun
21
Wed
Advanced Fine French Pastries – Patisserie Shop Training Course 3 (Day 1)
Jun 21 @ 5:30 pm – 9:30 pm

Pequisite for the series is a minimum of five Pastry Training Courses previously taken at Pastry Training Centre.

Jun
22
Thu
Advanced Fine French Pastries – Patisserie Shop Training Course 3 (Day 2)
Jun 22 @ 5:30 pm – 9:30 pm

Day 2!

Jun
28
Wed
Advanced Fine French Pastries – Patisserie Shop Training Course 4 (Day 1)
Jun 28 @ 5:30 pm – 9:30 pm

Pequisite for the series is a minimum of five Pastry Training Courses previously taken at Pastry Training Centre.

Jun
29
Thu
Advanced Fine French Pastries – Patisserie Shop Training Course 4 (Day 2)
Jun 29 @ 5:30 pm – 9:30 pm

Day 2!