Pastry course “Desserts and cupcakes”
As part of the PETIT loyalty program, 6 professional pastry chefs took advantage of an internship organized by PETIT in collaboration with ENSP - Ecole Ducasse d'Yssingeaux.
Led by Chef Trainer Edwin Rousseau, the training day was an opportunity to discover and practice making 4 original recipes, mounted in PETIT molds, and to share good practices.
On the program for the day, the creation of 4 “desserts and small cakes”:
Individual desserts “Piedmont”
A crunchy hazelnut, a Sacher biscuit, a creamy hazelnut and a milk chocolate mousse, then a milk flock and a few chocolate shavings for decoration.
• Desserts made with the Ø 65mm solo mold
6-part “Provence” desserts
A vanilla genoa loaf, a calisson filling with orange and lemon flavors, a crunchy Dulcey sugared almond for a regressive touch, an almond Bavarian and an orange icing.
• Desserts made with the 6-part Marguerite Crown mold
6-part “Sakura” desserts
A crunchy one, a dacquoise and an almond bavarian, a morello cherry confit and a white chocolate icing.
• Desserts made with the rounded edge dessert mold Ø 16cm H 4.5cm
6-part “Western” desserts
A vanilla hazelnut biscuit, a crispy one made from puffed rice and cornflakes, an exotic cream (roasted bananas, passion fruit, mango, vanilla), a lime confit, a chocolate mousse and a milk chocolate icing before decorating with shavings
•Desserts made with the straight edge dessert mold Ø 16cm H 4.5cm
The pastry workshop: return to video
Thank you to all the participants (Erick, Gabrielle, Maël, Maëva, Manon, Suzanne and of course Chef Edwin) for this day rich in sharing and friendly; See you next year for the next edition!
