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
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
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
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.