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Mignon Pastry Trend
19-20-21 Ottobre
A completely innovative course on mignon pastry: Master Davide Malizia will guide participants in discovering a new line of modern mignon pastries suited to the latest trends in contemporary pastry making. In this hands-on course, you will explore new shapes, textures, and combinations to create desserts that are as surprising as they are delicious. Master Malizia will lead participants in producing a rational approach to mignon pastry, proposing combinations of different flavors and consistencies while exploring innovative techniques. These innovative creations are the result of extensive research carried out both in Italy and abroad.
Learning
program
Il corso si sviluppa come un percorso pratico dedicato alla pasticceria mignon contemporanea, durante il quale il Maestro Davide Malizia guiderà i corsisti nella progettazione e realizzazione di una nuova linea di piccoli dolci pensati per rispondere alle esigenze della pasticceria moderna e alle attuali tendenze di consumo.
La parte centrale del corso è dedicata allo sviluppo pratico delle diverse tipologie di mignon moderni, con dimostrazioni su basi croccanti, biscuit, sablé e strutture friabili, abbinate a mousse leggere, creme, inserti gelificati e ganache. Il Maestro mostrerà come combinare queste componenti in modo coerente, illustrando tecniche innovative di montaggio e stratificazione per ottenere dessert precisi, eleganti e tecnicamente stabili.
Un ulteriore focus sarà rivolto alla ricerca sulle texture e sugli abbinamenti di gusto, con la creazione di proposte innovative basate su contrasti e armonie aromatiche. Verranno analizzati i criteri di selezione delle materie prime e le tecniche di valorizzazione degli ingredienti, con l’obiettivo di costruire una gamma di mignon moderna, coerente e facilmente replicabile in laboratorio.
Designed for
The course is intended for professional pastry chefs and industry operators who wish to deepen and renew their mignon pastry production through modern techniques and a contemporary design-oriented approach. It is particularly suitable for those working in pastry laboratories, hotels, restaurants, or companies in the sector who want to develop a more up-to-date, rational mignon line aligned with new consumption trends. It is also suitable for young pastry chefs who wish to specialize in modern pastry, acquiring a more technical and contemporary vision of the mignon product and learning how to develop innovative, well-balanced desserts designed for professional display.
objectives
- Develop advanced skills in the design and creation of modern mignon pastries.
- Learn a rational method for producing mignon pastries.
- Acquire the ability to conceive and develop new product ideas.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
