The 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€.