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Modern Slide Cakes
25-26-27 May
This exclusive course, entirely dedicated to modern slice cakes and led by MOF Patissier Thierry Bamas, offers a complete immersion in the art of contemporary pastry making. Participants will learn how to create elegant desserts that are perfectly balanced in flavour and texture and visually impeccable, ideal for professional production and to satisfy the most sophisticated demands of the market.
During the course, Master Thierry Bamas will teach advanced assembly and layering techniques, from assembling light and creamy aromatic mousses to creating crunchy layers and balanced inserts, to applying modern glazes such as mirror, velvety and glossy for a refined aesthetic result. Particular attention will be paid to texture control, precision cutting and temperature management to ensure stability and sensory quality in every slice.
The course also includes practical advice on the preservation, storage and presentation of products, with guidance on packaging, shelf life and workshop optimisation for professional production.
Learning
program
The training programme is spread over three days, designed to guide participants from the design to the complete creation of modern slice cakes. The course begins with an overview of contemporary trends in pastry making, analysing the structure of desserts, the balance between flavours and textures, and visual harmony, which are essential for creating elegant and professional products.
Participants will learn assembly and layering techniques, learning how to combine different textures and flavours to achieve cakes that are balanced both sensorily and structurally. Space is dedicated to the use of modern glazes, such as mirror, velvety and glossy. Participants will also learn how to perfect the cutting and finishing of slices, developing precision and attention to detail.
The course also includes practical modules on professional production management, with advice on preservation, storage, packaging and optimisation of laboratory processes, to ensure consistent quality and optimal product yield. The course aims to provide concrete tools to innovate the laboratory’s offerings, draw inspiration for new recipes and shapes, and master advanced techniques for making modern, elegant and highly professional cakes.
Designed for
This course is ideal for pastry chefs and professionals in the sector who want to renew their offering, experiment with new shapes and exclusive recipes, and draw inspiration to create modern, innovative, high-quality slice cakes. It is also ideal for those who want to perfect the balance of flavours and textures, acquire skills in production management and professional product presentation, and experiment with new shapes and innovative recipes.
objectives
- Learn advanced techniques in the field of modern slice cake pastry making.
- Develop precision, manual skills and aesthetic sense to create elegant, balanced and well-created desserts
- Acquire practical skills in preservation, storage and production management in the workshop, optimising time and product quality
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
