Basics II - Creams & Masses

Basics II - Creams & Masses

No cake without cream, no tartlet without filling. Every cake and every tart is created by assembling individual parts. The so-called "basics" in confectionery. The quality and consistency depends on whether your cake is successful and tastes good.

Don't leave your tarts and cakes to chance anymore. Immerse yourself in the classic preparation of crème patissière and some ideas for refined taste examples such as German and Italian buttercream with various flavor modifications to mocha, chocolate and praline buttercream and a vanilla sauce. Learn everything about raw materials, oven temperature, storage and production of the so important building blocks. A basic requirement for your future baking results.

Of course, you try out all designs and then exchange experiences and suggestions in a large group.

Learning content:

  • Making Italian buttercream with boiled sugar
  • Making a German buttercream
  • Cooking a creme pâtissèrie
  • Cooking a homemade fruit tart glaze
  • Making a fruit tart (for this we use the sponge cake and shortcrust pastry from the morning course Basic I - Doughs & Mixtures)
  • Fill the profiteroles with crème pâtissèrie
  • Flavoring the creams with various pastes, chocolate, alcohol and fruit
  • Cooking a vanilla and caramel sauce
  • Making a raspberry roulade with raspberry cream
  • Raw materials and product knowledge
  • Checking and tasting the baking results together

Note: We will use the profiteroles and vanilla biscuit roulade, sponge cake and shortcrust pastry from our "Basics I" course from the morning.

Tip: Basics I + Basics II take place on Saturdays on the same day and can therefore be booked as a combination course.

✪ No basic knowledge

 
169,00 €

Kurstermine

Saturday, 03.12.2022
15:30-19:00 o'Clock
Saturday, 05.11.2022
15:30-19:00 o'Clock
Saturday, 08.10.2022
15:30-19:00 o'Clock
Saturday, 10.09.2022
15:30-19:00 o'Clock