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Modern Signature Cake
13-14-15 April 2025
Master David Briand’s course dedicated to modern cakes is a cutting-edge training programme that combines technical know-how and creative flair, guiding participants in the creation of desserts with impeccable aesthetics and a high level of professionalism. During the lessons, participants will explore the use of different textures such as aerated mousses, creamy inserts, bavarois and crunchy textures, learning how to correctly balance sugars, fats and stabilisers to achieve stable structures, perfect cuts and a precise aromatic balance.
Students will learn how to combine original flavours, contrasting textures and striking decorations to create elegant cakes with a contemporary design, perfectly in line with the latest trends in international haute pâtisserie.
MOF Briand, with his ability to combine classic French tradition with an innovative approach, will bring his constant research on the quality of raw materials, emulsion techniques, temperature management and precision in production processes to the classroom. His creations, the result of dedication, study and continuous evolution, will be the benchmark for a course that aims to truly develop the skills of the participants. His experience, placed entirely at the service of the students, offers a unique opportunity to acquire methods, technical sensitivity and creative vision.
Learning
program
Master David Briand’s course dedicated to modern cakes is a cutting-edge training programme that combines technical know-how and creative flair, guiding participants in the creation of desserts with impeccable aesthetics and a high level of professionalism. During the lessons, participants will explore the use of different textures such as aerated mousses, creamy inserts, bavarois and crunchy textures, learning how to correctly balance sugars, fats and stabilisers to achieve stable structures, perfect cuts and a precise aromatic balance.
Students will learn how to combine original flavours, contrasting textures and striking decorations to create elegant cakes with a contemporary design, perfectly in line with the latest trends in international haute pâtisserie.
MOF Briand, with his ability to combine classic French tradition with an innovative approach, will bring his constant research on the quality of raw materials, emulsion techniques, temperature management and precision in production processes to the classroom. His creations, the result of dedication, study and continuous evolution, will be the benchmark for a course that aims to truly develop the skills of the participants. His experience, placed entirely at the service of the students, offers a unique opportunity to acquire methods, technical sensitivity and creative vision.
Designed for
The course is aimed at professional pastry chefs, pâtissiers, and industry professionals who wish to raise their technical and creative level by exploring the methods of contemporary haute patisserie. It is also designed for experienced professionals who want to keep up to date with new trends, perfect their management of modern facilities and acquire a more design-oriented approach to dessert creation.
objectives
- Learn advanced modern pastry techniques, including layering, mousses, inserts and professional glazes.
- Acquire skills in the use of innovative ingredients and different flavour combinations to achieve stable structures and perfect finishes.
- Improve precision, manual skills and creativity to create elegant and innovative creations, also suitable for professional contexts and competitions.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
