Viennoiseries and Individual Cakes for Pastry shops
Learn to make 8 iconic pastries by Antonio Bachour: Red tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate & Caramel tart, Blond tartlet.
Discover new interesting jelly, compote and cremeux textures made with unusual jellifying agents.
Learn from Nicolas Lambert how to make 7 of the finest modern French pastries: Raspberry and Rose Flower, Three Chocolates, Vanilla and Caramel Puff, Strawberry and Pistachio Pie Tartlet, Bee Medovik, Citrus Tartlet, and Coconut Caramel and Lime Cake.
Learn from Julien Boutonnet how to make 7 exquisite tea cakes that are easy to store and transport: Breton Style Apple Pie, Carrot Cake, Chocolate Сake, Citrus Cake, Genoa Cake Banana, Hazelnut and Salted Caramel Tart and Millefeuille Tart.
Learn how to make 5 gorgeous cakes - an apricot and cottage cheese cake, a honey cake, a chocolate date cake, an avocado, orange and coffee cake, and an almond, orange and coconut cake - and enrich your pastry showcase with gluten, lactose and refined sugar free pastries that will delight even the most demanding of customers.
Learn how to make 7 luxurious honey cakes from chef Marusya Manko: amazing cherry velvet, gorgeous coffee, toffee and pecan, delightful pear, gorgonzola and pine nut, stunning pistachio raspberry, elegant raspberry rose, luscious pistachio, wild strawberry and camembert and a scrumptious milk slice