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SF Patissier In Training : French Pastry Plated Desserts And Choux Pastry


Duration: 4 hours/session

For: 2 sessions

Fees: $250.00

Chef: Al Manas

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The focus will be on learning techniques such as piping, creaming, emulsification, assembling and plating to make authentic classic timeless pastry products that are suitable for modern cafes and restaurants.

Ramekins and Moulds (Plated Dessert)

Participants will be looking at picking up techniques such as sabayon whisking, creaming, emulsification assembling and plating through making and finishing all three dessert products.

Recipes:

Lemon Lime Frozen Souffle

Vanilla Crème Brulee with Caramelised Banana

Orange and Almond Pudding

Choux Pastry

Participants will be looking at picking up techniques such as making choux, creaming, piping, emulsification assembling and plating through making and finishing all two pastry products.

Recipes:

Profiteroles with Raspberry Lemon Cream

Crispy Early Grey Eclairs

Notes for SkillsFuture Credit Claims:

The SkillsFuture course code is CRS-N-0041791.

Please sign up for the class and pay for your class as per the normal procedure on this website.

We will contact you to inform you about the claim procedure.

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