chocolateThe course will be taught by Rémi Viennet, a top-class pâtissier from France. His family has owned a pâtissierie for several decades. Even though he is young he is very experienced in baking and caramel and chocolate decorations. During the course we will use as few speical tools and instruments as possible. You will be able to make most of the things you have done during the course in your own kitchen.

Opéra Pistache Fruits Rouges (Glazed)

(cake and Individual)

Joconde Biscuit,

Red Fruits syrup

Red Fruits Marmelade

Pistaccio White Whipped Ganache

Glazing.

Milk Chocolate Decor

Sweet Flower (glazed and velours)

Salty Shorthbread

Caramel Biscuit

Caramel Mousse

Milk Chocolate Whipped Ganache

Red Velvet

Paris-Tallinn

Pâte à Choux

Crumble

Cooked Hazelnuts

Pralin Mousse

Traditional Eclair (glazed)

Pâte à Choux

Crème Patissière Chocolate

Fondant Glazing

Chocolate Decor

Modern Brownie ( glazed and Potterry wheel)

Dark Chocolate Brownie

Dark Chocolat Ganache

Caramel Vanilla

Salty Peanuts and Hazelnuts

Milk Chocolate Glazing

Milk Chocolat Whipped Ganache (pottery Wheel)

  • The price of the course is 240€.

Booking

23.04.2017
08:00 - 18:00

Bookings are closed for this event.