Pies and small cakes of the season by pascal molines


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

  • Implement a range of spring cupcakes and pies.
  • Design a playful approach in the choice of textures, perfumes and harmony of the chosen tastes.


  • Creation of seasonal pies and cupcakes with classic and original combinations.
  • Realization of different biscuits, crunchy, unctuous, fruit hearts, fruit mousse, chocolate mousse.
  • Work on icings and chocolate decorations.

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