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Jointly awarded by Sucracor (France) WITH FRENCH MASTER PASTRY CHEF JEAN-FRANCOIS ARNAUD Un des Meilleurs Ouvriers de France - M.O.F.
L’Art de la Pâtisserie Pastry Master Classes are designed to bring new techniques to the pastry industry in a hands-on setting. Classes are open to the pastry professional, culinary professional and food enthusiast and are conducted by Master Pastry Chef Jean-François Arnaud, who will reveal to you the latest trends in pastry art and the finer points of baking and cake decoration to hone your skills to an international level. art of sugar - art of chocolate - art of modern desserts
From sugar candies and jewelleries to the building of a showpiece using pastillage and cooked sugar techniques. Monday 12 to Friday 16 July, Daily 9am to 5pm New techniques for decoration using traditional pastillage, cooked sugar, and introduction to advanced techniques of pulled and blown sugar to prepare your own showpiece. Day 1 Sugar candies, lollipop, Jewelleries made of sugar Day 2 Pastillage and royal icing techniques Artistic approach, Concept and design a show piece Day 3 Art of sugar work Cooked sugar techniques - Using sugar recipes vs Isomalt sugar - Casting, pulling, blowing Modern moulding techniques Day 4 From traditional shapes to creations Creation of your own shape Day 5 Artistic creation Presentation of showpieces
THE ART OF CHOCOLATE WORK, 5 days From chocolate praline, chocolate entremets and platted desserts to the design and building of a showpiece using latest moulding techniques. Monday 9 to Friday 13 August, Daily 9am to 5pm Day 1 Chocolate praline moulding technique Preparation of chocolate for chocolate work Ganaches handling and preservation Pear and caramel bonbon, Lemon ganache Sechouan pepper ganache, Raspberry & chocolate Day 2 Chocolate praline shaped and soaked ganache to cut & chocolate lollipops Toffee coffee and milk chocolate Crispy caramel ganache Sesame praline chocolate and dry nuts caramel Bourbon Vanilla ganache Gold pebbles, Pistachio and almond rocher raspberry & chocolate Lollipops Armagnac truffles… Day 3 Chocolate entremets & petits gateaux Preparation, mixing and mounting of entremet and individual cakes Upside down mounting using frozen insert, Chocolate Mousse techniques Black prince Red velvet Chocolate caramel Chocolate Sacher Ebony Day 4 Chocolate glazing, dark mirror, caramel chocolate and ganache Chocolate work - Chocolate decoration for entremets & petits gateaux Volumes & shapes Chocolate showpiece Design and creation steps Preparation of personalized moulds Plastic chocolate technique Day 5 Finishing of the entremets and petits gateaux Chocolate art work Casting of the moulds Chocolate flowers & chocolate techniques Assembling techniques for showpiece Display of the week creations
- PETIT FOURS & PLATED DESSERTS - Sweet & savoury petit fours for cocktail & High Tea Plated desserts for banquets & Prestige plated dessert for restaurant Monday 16 to Friday 20 August, Daily 9am to 5pm Day 1 Saloury petits fours - Parmesan Sable - Salmon mousse puff - - Smoked chicken croque monsieur - - Olives & cheese cake - Soft carrot cake - - Curry and prawns cake - Dill and smoked Salmon brioche - Escargot brioche - Day 2 Fresh petit fours - Lemon & basil mousse - raspberry pistachio dice - - Tatin tart and sable biscuits - Blackcurrant Macaron - - Caramel chocolate mousse - Chocolate Hazelnut tears - Dry petit fours - Milk Hazelnut petit four – Marshmallow - Day 3 Tuiles & lollipops Honey Tuile - Sesame Tuile - Orange Tuile - Lollipops - Raspberry & chocolate crispy - - Chocolate cream cheese lollipop - - Violet and raspberry - Presentation of the High Tea Day 4 Morning - Banquet plated desserts Conception, preparation - Blackcurrant and violet - Green Tea Frozen Parfait - - Crispy chocolate tart - Fruit clafoutis & almond ice cream - Afternoon - Prestige plated desserts for restaurants & buffet Conception, preparation - Vanilla & Passion Fruit Baba - Crème brulee evolution - - Crispy banana & tropical sorbet - Orange chocolate ball – Day 5 Morning – Plate Decoration techniques Chocolate – Sugar – tuiles – coulis & sauces Afternoon – Presentation of the dessert plates Banquet series - Blackcurrant and violet - Green Tea Frozen Parfait - - Crispy chocolate tart - Fruit clafoutis & almond ice cream - Prestige series - Vanilla & Passion Fruit Baba - Crème brulee evolution - - Crispy banana & tropical sorbet - Orange chocolate ball -
Get your exclusive week with Master Chef Jean-Francois ARNAUD, M.O.F. Pâtisserie art of sugar - art of chocolate - art of modern desserts
Contact us for more details, enrolment form & trainer’s bio-data: Tel: +60 (0)3 2026 9188 - Fax: +60 (0)3 2026 4188 - Email: professional@htcinasia.com
HUMAN RESOURCES DEVELOPMENT BERHAD (HRDB): Our programmes are 100% claimable under the “Skim Bantuan Latihan” (SBL) from the Human Resources Development Berhad. Please apply with the HRDB, with the following: Form PSMB/SBL/1/01, Course Content and Presenter’s Bio-data * Your application, together with course fee must be forwarded to HTC in Asia Sdn. Bhd. at least 5 working days before course commencement. Kindly contact us for course content and trainer’s CV.
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