Come discover the base recipes of French pastry-making with our teaching Chefs! We have designed a program to introduce you to fundamental traditional recipes with a touch of modernity! It will allow the participants to learn how to make layered mousse cakes and individual layered mousse cakes. • Preparing sponge cakes, mousses, and inserts. • Assembling layered mousse cakes. • Decorating layered mousse cakes (glaze, velvet effect spray). From June 20 to 24 2022 • Creamy chocolate tart • Tarte tatin • Cherry and pistachio religieuses • Palmiers • Chocolate and vanilla Swiss roll • Raspberry charlotte Lunch not included, break from 12.00 to 1 PM. Trainees will be awarded a certificate at the end of each training course. Sessions will only be held if at least 4 students are signed up.

Come discover the tricks of our Chefs to make some layered mousse cakes, cakes to share and traditional desserts. We have designed a program to introduce you to fundamental traditional recipes with a touch of modernity! It will allow the participants to learn how to make layered mousse cakes and ‘gateaux de voyage’ (travel cakes): • Lining a tart ring. • Assembling simple layered mousse cakes (sponge cake, insert,…). • Preparing glazes, using velvet effect sprays, coating cakes. • Decorating (introduction to several cake decorating techniques: piping, decorating…). From June 27 to July 1st 2022 • Giant vanilla - raspberry maracon • Orange blossom and vanilla flan, shortcrust dough • XL cookies - milk chocolate, hazelnut and pecan nuts • Vanilla and chocolate marbled cake, Gianduja ganache • 'Fraisier' strawberry layered cake with Madagascar vanilla • Cherry 'gateau basque' Lunch not included, break from 12.00 to 1 PM. Trainees will be awarded a certificate at the end of each training course. Sessions will only be held if at least 4 students are signed up.

Discover the secrets of viennoiserie-making, the folds and dough fermentation. The program will introduce the participants to making viennoiserie and fundamental traditional French pastry recipes: • Making doughs: kneading, using a dough sheeter, rolling out doughs, making the folds, cutting out doughs and shaping them. • Introduction to baking techniques: egg wash and decorations. From 18 to 22 July 2022 • Pains au chocolat • Croissants • Chocolate filling brioche • Chocolate and walnut babka • Rum baba, to share • Vanilla Saint-Honoré • Lemon meringue tart Lunch not included, break from 12.00 to 1 PM. Trainees will be awarded a certificate at the end of each training course. Sessions will only be held if at least 4 students are signed up.