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- Advanced Danish Pastry
Advanced Danish Pastry
Three-week advanced level course for experienced students with a basic level diploma, covering in-depth pastry techniques
Course information
Advanced Pastry Techniques
- Sourdough and poolish techniques
- Brioche and classic desserts
- Danish pastry with colored dough layers
- Danish pastry techniques
- Multi-layered ice cream cakes
- Chocolate decorations & sugar showpieces
- Chocolate tempering & bonbons
- Confectionery like nougat & marshmallows
- Mousse cakes & chocolate showpieces
This three-week course is designed for experienced pastry students looking to refine their techniques. Each week focuses on a different specialty, from artisan breads to chocolate confectionery.
Students will elevate their baking and pastry techniques, develop high-level decorative skills, and enhance their expertise in chocolate and ice cream production.
Ideal for pastry students and professionals seeking to build confidence and precision with hands-on practice in advanced pastry arts.
Learning Outcomes
- Enhance sourdough and poolish-based baking techniques
- Improve Danish pastry layering and artisan breads
- Refine multi-layered ice cream cakes and chocolate work
- Design mousse cakes and sugar showpieces
- Advance skills in confectionery and chocolate tempering