Element performance criteria:
- Making different mousses
- making cremeux
- learning how to use of agar agar in desserts
- Making sponge and biscuit
- making jelly
- Making panacota
- making chocolate garnishes
By the end of the day you will have learn many different recipes and techniques to produce an indefinite combination of verrines. You will go home with produce only created in the finest establishment in Europe. No one will really believe that you made them.
Those few hours will be some of the best spent in your life.
Student will take home their products. (Boxes are provided)
Recipe book and apron will be provided at the beginning of the course, for students to keep.
Prerequisites: No prerequisite for this course – open to public and trade.
Course Duration ; 6.5 hours (9am to 4pm approx.)
Essential reading prior to attending: Safety Information
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