Page 12 - Professional Patisserie Chef Diploma

L’INCONTOURNABLE

MAKE THE CLASSIC AND INESCAPABLE PASTRIES
The objective of this module is to allow students to further develop their knowledge of
pâtisserie (pastry making) and master the necessary techniques to produce the absolutes and
classics of the Maison Lenôtre.

PRACTICAL LESSONS

7 weeks

Desserts and biscuits: Feuille d’automne, Schuss aux fruits, etc.
Tarts: Lemon meringue tart, Eléonore tart, etc.
Soft cakes: Lemon cake, Gingerbread, etc.
Biscuits: Almond tuiles, Diamonds, Chocolate cookies, etc.
Petits fours: Macarons, Mini-éclairs, etc.
Chocolate: Bonbon and molding chocolate
Classic pastries: Croissants, Pain aux raisins, etc.
Festive desserts: Sugar paste “pastillage”, Nougatine, Croquem-
bouche, Birthday cakes, etc.
Snacks: Choux pastry, Finger food, etc.
Savory pastries: Savory canapés, Quiches, etc.
Manage and organize work procedures (teamwork, inventory
management, process and method, production and preservation
compliance, etc.)
Assessment of progress

L'Essentiel certificate is required before starting the L'Incontournable level.

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