Italian Pasticceria – Pastry and Dessert

1-Week Program, Italy (English)

DAY 1 - Base Preparations for Classic Desserts

• Every Pastry Chef needs a base to start from. Today is dedicated to the basics and techniques necessary to create beautiful desserts and importantly also to begin to design your pastry shop or restaurant menu for maximum profit
• Technical overview of raw ingredients and techniques
• Base Preparations for Patisserie
  • Pastry
  • Frolla
  • Bigne
  • Sfoglia
  • Pan di Spagna
  • Genovese Sponge
  • Cioccolato
  • Nocciola
  • Biscuit
  • Jaconde
  • Meringue

DAY 2 - Base Creams, fillings and Glazes for Gateau Assembly

• Todays lesson provides you with a base to be able to turn all of the beautiful pastry we made into spectacular Gateaux. Particular attention is payed to the technique and flavour profiling of making unique tortes.
  • Bavois
  • Meringa Italiana
  • Pate a bomb
  • Crema pasticcera
  • Chantilly

DAY 3 - Traditional and Modern Desserts – Innovation

• Today we will have an assemblage of tortes.
  • All cakes will be proposed by comparing the traditional version of the recipe with the creative reinterpretation of the Chef, to make the cake or dessert even tastier and more impressive

DAY 4 – Traditional and Modern Desserts – Innovation

• A continuation of yesterday, putting into practice all that we have learnt. All cakes will be proposed by comparing the traditional version of the recipe with the creative reinterpretation of the Chef, to make the cake or dessert even tastier and nicer aesthetically
  • Sicilian cannoli
  • Apple tart
  • Apple strudel
  • Lemon cake
  • Meringue cake
  • Mille-feuille
  • Jam tart
  • Torta paradiso
  • Pastiera

DAY 5 - Macarons; Pasticceria buffet

• We will discuss the making and storing of macarons to suit all uses. In the afternoon we put together everything we have learnt so far as we construct tortes, gateaux, mignon and petite fours for our dessert buffet
  • Macarons
  • Fillings and creams for macarons

EURO 2850 per person (twin share accommodation and evening meals included)

YOUR 1-WEEK ITINERARY INCLUDES*

• Combination hands on and demonstration lessons by Italian Master Gelato Makers
• Complete course Manual written by Italy’s Master Chefs with all theory and recipes included

and English translation where necessary

• Fully equipped classrooms/laboratories
• Classroom assistants
• Raw materials
• Lunch and coffee breaks throughout the course
• Certificate of Completion
• 1 Week study in Italy**
• 6 nights accommodation with buffet breakfast and evening meals for those choosing a board option ***

EURO 2500 per person (accommodation and evening meals excluded)
EURO 3150 per person (single supplement included, double room sole occupancy)

A deposit of 1000 EURO is required upon reservation.
This deposit is refundable minus a 200 EURO administration fee until 90 days prior to the commencement date for
change of mind.

The balance is due 90 days before commencement date.

ENROL NOW MAKE AN ENQUIRY