Logs and frozen entremets




Objectifs

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

  • Make a rational range of logs and frozen desserts.
  • Make different mixes of sorbets, ice creams, ice cream, ice cream mousse and cookies.
  • Combine the different flavours and textures to create a tasty and varied range of desserts and iced logs.

Contenu

  • Creation of a complete range of logs and frozen desserts with various flavours and textures.
  • Realization of different mixes of sorbets and ice creams, biscuits, interiors, glazes, coulis, etc.
  • Design of simple, aesthetic and quick to set up sets.

Méthodes pédagogiques

  • Individual and collective support
  • The trainee carries out all the recipes accompanied by the trainer
  • Documents and theoretical supports: recipe booklet
  • Presentation of a final buffet, tasting and analysis of the productions