Classic and Contemporary Pastry
Master basic techniques and develop artistic skills to make creative, simple desserts with emphasis on taste and visual aspects. Understand technologies, master production, and assemble methods to make accessible but high-quality classic and contemporary pastries.
Course Schedule
| Class Date | 08 September 2023 / 09 September 2023 |
| Class Session | 2 Day Class with 2 Sessions per day |
| Class Hour | Morning 08:30-12:30 / Afternoon 13:30-17:30 |
| Total Hours | 16 hours |
| Class Capacity | 16 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | English |
| Suitable For | Amateur, reskillers, and pastry & bakery lovers |
| Accomplishment | Certificate of attendance by The Food School |
What you will learn :
- Introduction to commercial baking equipments, quantity baking, specialty ingredients, etc.
- Exposure to classic and contemporary pastry and confectionery and their elements, such as doughs, creams, ganache and mousses, meringue, and many more
- Learning how to make 6 pastry and bakery menu, together with decent plating and presentation
- Learning about the history and background of international bakery and desserts
Classic and Contemporary Pastry recipes by The Food School Bangkok
- The Pavlova Vanilla and Strawberries (Meringue, Vanilla Chantilly Cream & Fresh Strawberries and Raspberry Coulis)
- The Hazelnut Paris-Brest (Choux Pastry, Hazelnut Whipped Ganache, Praline Hazelnut & Caramelised Pecan)
- The Berry Charlotte (Lady Finger Sponge, Streusel, Fresh Berries & Vanilla Chantilly)
- Chocolate and Salted Caramel Tart (Chocolate Ganache, Flourless Sponge, Hazelnut Cream, Salted Caramel & Shortbread)
- Uji Matcha and Black Sesame (Uji Matcha Mousse, Black Sesame Sponge & Fresh Mangoes)
- Opera Chocolate Bar (Milk Chocolate Mousse, Crispy Praline Base & Coffee Whipped Ganache)
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