Page 11 - Professional Patisserie Chef Diploma
P. 11
L’ESSENTIEL
LEARN THE BASIC PÂTISSERIE RECIPES
The objective of this module is to allow students to learn the basics of pâtisserie (pastry
making) and master the fundamental skills.
PRACTICAL LESSONS
6 weeks
Make basic pastry dough: Shortcrust (Pâte Sable), Puff pastry, etc.
Make compotes and poached fruits: Poached pears, etc.
Make sponges and whipped dough: Joconde biscuits, Viennese
biscuits, Sponges, etc.
Make meringues or meringue-based batters: Swiss meringue, Italian
meringue, Almond dacquoise, etc.
Make basic creams and their variations: Pastry cream, Chiboust
cream, Ganache, etc.
Manage and organize work procedures (teamwork, inventory
management, process and method, production and preservation
compliance, etc.)
Assessment of progress
10
