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Contemporary Single-Serving
15-16-17 JUNE 2026
BIG EVENT! Demonstration Course
Maestro Vincent Vallee’s contemporary single-portion course is an advanced training programme that guides participants in the design and creation of modern desserts with high aesthetic and technical value. The course is designed to develop the ability to create elegant and innovative desserts by combining original flavours, multi-level structures and contemporary designs in line with the latest trends in haute patisserie.
During the course, professional techniques for making single portions will be explored in depth, such as the creation of light and stable mousses, aromatic creams, gelatinous inserts and crunchy components, with particular attention to the balance of textures and harmony of flavours.
Master Vallee, renowned for his technical excellence and creative vision, will guide students in attention to detail, precision cutting and the design of desserts as objects of design, where aesthetics and taste interact in perfect balance. The course is designed for those who want to take their pastry-making to the next level, learning how to create impeccable single portions that stand out for their elegance, innovation and contemporary identity, transforming each dessert into a small work of art.
Learning
program
The training programme consists of a demonstration course dedicated to contemporary single portions, during which Master Vincent Vallee will provide an in-depth explanation of the creative and technical process behind the creation of modern and elegant desserts. The course will begin with an analysis of the single-portion concept, addressing the design of the dessert in terms of the balance between flavours, textures and design, with a particular focus on current trends in haute patisserie. During the demonstrations, the Master will present the professional techniques used to create the various components, explaining their structure and sensory role, as well as the correct balance of ingredients.
Attention to detail and final presentations are delivered together with examples of minimalist decorations and contemporary aesthetic solutions that enhance the product and enhance the tasting experience. Through clear explanations and comprehensive demonstrations, Master Vallee will share his working method, offering participants a structured and professional vision of the single portion as an object of design, providing concrete inspiration and theoretical tools to develop innovative, elegant desserts that meet the highest standards of modern pastry-making.
Designed for
The course is aimed at professional pastry chefs, pâtissiers, cake designers and industry professionals who wish to broaden their creative and technical vision of contemporary single portions through a high-level demonstrative approach. It is also suitable for those who want to draw inspiration, understand the creative and technical processes of modern haute patisserie and keep up to date with new trends in terms of dessert design, structure and presentation.
objectives
- Understand the creative and technical process behind the design of contemporary single portions, from the idea to the finished dessert
- Explore the structures, balances and assembly and finishing techniques used in modern haute patisserie
- Gain inspiration to develop elegant, innovative deserts in line with the latest trends in the sector
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
