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Single-portion desserts and Modern Ice Cream Cakes
16–17–18 November 2026
MOF Glacier Alain Chartier, member of Relais Desserts International, will share his international expertise in the field of contemporary artisanal ice cream making with the participants. Attendees will have the opportunity to understand the technical principles behind the creation of balanced, stable ice creams with impeccable structure. Special attention will be given to ice cream structure, with in-depth study aimed at achieving a soft and well-aerated base for the creation of ice cream cakes. Work will focus on various layers, inserts, crunchy bases, and combinations with different textures. All preparations are designed for an innovative pastry display, with particular attention to the balance between components. Master Chartier has, over the years, developed an innovative approach to ice cream tasting, renewing its language through a careful selection of raw materials, in-depth exploration of flavor pairings, and precise control of ingredient proportions.
Learning
program
The demonstration course by MOF Ice Cream Maker Alain Chartier, member of Relais Desserts International, will focus on next-generation ice cream cakes. Through live demonstrations in the laboratory, participants will learn to understand and design balanced ice creams suitable for layering, characterized by stability and creaminess. Master Chartier will show how to manage the construction of structured ice cream desserts designed for a modern display case: balanced layering, aromatic inserts, crunchy bases, and the integration of different textures.
Designed for
The course is an ideal opportunity for professional ice cream makers who wish to enrich their product range, keeping ice cream as the main focus. It is also suitable for pastry chefs interested in deepening their knowledge of artisanal ice cream making and integrating ice cream into their own offering.
objectives
- Understand the technical principles of ice cream formulation.
- Learn the techniques for constructing modern ice cream cakes.
- Develop a creative approach to designing ice cream cake flavors.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
