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Trend Petits Fours
19–20–21 Octobre
Un cours entièrement innovant sur la pâtisserie de petits fours : le Maître Davide Malizia accompagnera les participants à la découverte d’une nouvelle gamme de petits fours modernes, adaptés aux nouvelles tendances de la pâtisserie contemporaine. Dans ce cours pratique, vous explorerez de nouvelles formes, textures et associations afin de créer des desserts aussi surprenants que délicieux. Le Maître Malizia guidera les participants dans la réalisation d’une pâtisserie de petits fours rationnelle, en proposant l’association de différentes saveurs et textures, et en explorant des techniques innovantes. Des propositions innovantes issues d’une longue recherche sur le terrain, menée aussi bien en Italie qu’à l’étranger.
Le programme
de formation
The course is structured as a hands-on training program dedicated to contemporary mignon pastry, during which Master Davide Malizia will guide participants in the design and creation of a new line of small pastries designed to meet the needs of modern pastry making and current consumer trends.
The core of the course focuses on the practical development of different types of modern mignon pastries, with demonstrations on crunchy bases, sponge, sablé, and crumbly structures, combined with light mousses, creams, gel inserts, and ganaches. The Master will show how to combine these components in a coherent way, illustrating innovative techniques of assembly and layering to achieve precise, elegant, and technically stable desserts.
A further focus will be placed on the exploration of textures and flavor pairings, with the creation of innovative proposals based on aromatic contrasts and harmonies. The criteria for selecting raw materials and techniques for enhancing ingredients will be analyzed, with the aim of building a modern, coherent, and easily reproducible range of mignon pastries in a professional laboratory.
À qui s’adresse ce cours
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, gaining a more technical and contemporary understanding of mignon products and learning how to develop innovative, well-balanced desserts designed for professional display.
OBJECTIFS DU COURS
- Develop advanced skills in the design and production of modern mignon pastries.
- Learn a rational method for producing mignon pastries.
- Acquire the ability to conceive and develop new product ideas.
Ce qui est inclus
RICETTARIO
PRANZO E COFFEE BREAK
ATTESATATO DI PARTECIPAZIONE
Enseignant du cours
