Logs and festive entremets by Cécile MORITEL




Objectifs

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

  • Develop a new range of desserts and end of year logs with current flavours, with rational assemblies and frame series.
  • Make attractive finishes and decorations.
  • Master the production of recipes, revisit the basic pastes, creams, confits, glazing techniques.
  • Master the techniques of chocolate development, colouring, blending and transfer.

Contenu

  • Creation of a new range of end-of-year logs and desserts with current flavours, with rational assemblies and frame series.
  • Realization of 12 detailed recipes.
  • Realization of finishes and decorations: chocolate rod, chocolate circle, wafers, marshmallows, macaroons, plastic chocolate decorations, icing, etc.
  • Explanation of the different manufacturing methods, the ingredients to be used, the means of preservation.
  • Techniques for the development of chocolates, colourings, blends, transfers.

Méthodes pédagogiques

  • Individual and collective support
  • The trainee carries out all the recipes accompanied by the trainer
  • Documents and theoretical supports: recipe booklet
  • Tasting and analysis of productions