Croquembouche, sugar & commercial nougatine




Objectifs

At the end of the training, the trainee will be able to:

  • Implement the different working techniques of nougatines and sugar,
  • Master the techniques of creation and assembly of a croquembouche piece,
  • Enhance methods of cooking, coloring and aromatization of the nougatines,
  • Make up supports, decorations and dessert pieces for commercial purpose that will sublimate the creations,
  • Adapt to production constraints and materials for customized production.

Contenu

  • Structuring parts of a pastry: garnish, assembly, symbolism, colors …
  • Study of manufacturing techniques, cooking and coloring of nougatines and sugars: pelletizing, pouring, bubbling, drawing, etc.
  • Learning techniques and methods of designing croquembouches: filling, cooking, assembling, finishing, etc.
  • Elaborate balanced, elegant and rational croquembouches.

Méthodes pédagogiques

  • Individual or group-based support
  • Trainee makes all the recipes with the trainer
  • Documents and theoretical support: recipe booklet
  • Tasting and analysis of productions
  • End of training report