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ENSP > International programs > Programs > My Pastry Week

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My Pastry Week


Scheduled
TRAINING SESSIONS
MACAROONS & PETITS FOURS
• 07/03/2016 - 11/03/2016

CHOCOLATES BONBONS
• 14/03/2016 - 18/03/2016

CONFECTIONERY
• 04/04/2016 - 08/04/2016

FRENCH BREADS & VIENNOISERIE
• 18/04/2016 - 22/04/2016

CLASSIC ENTREMETS REVISITED
• 06/06/2016 - 10/06/2016
 

ATTACHMENTS





Feed your passion!
1 week

TUITION :
2016 : € 1,900 *
* All taxes included
Application fee of 200 euros non-deductible from Tuition cost
Internship : An additional cost of 75 euros will be charged for administrative fees


DURATION :

• One week intensive Pastry and Bakery Arts program taught in English.

THIS PROGRAM IS DESTINED FOR :

• An ardent audience who want to feed their passion for pastry.



     

ENSP is the leading training school in the world of Pastry. Our instructors are internationally recognized chefs who place great emphasis on technical skills and innovation. In one week, familiarize yourself with the expertise of the greatest French pastry chefs and bakers in the area of your choice.
 

THIS PROGRAM INCLUDES :

• 35 hours of intensive practical training in the labs
• Coffee break and lunch from Monday through Friday
• Accommodation

«My Pastry Week»: practical and technical training that will enable you to :

• Develop your expertise of French pastry and bread making
• Master innovative recipes and techniques
• Share the approach and philosophy of ENSP and Alain Ducasse Education

You will receive a certificate that is highly recognized by professionals around the world.

 
 

A selection of modules based on your needs

MACARONS AND PETITS FOURS • 1 WEEK
  • Make a range of macaroons in various flavors.
  • Make «fresh» petits fours (mini entremets …) and «dry» petits fours (langues de chat, damier cookies ...)
 
CHOCOLATE BONBONS • 1 WEEK
  • Introduction to the fundamentals of chocolate making (crystallization, tempering techniques, coating)
  • Make molded and square bonbons. Make pralines, chocolate bars, chocolate liqueurs, and ganache
 
CONFECTIONERY • 1 WEEK
  • The art of confectionery applied to a wide range of products: fruit pastes, marshmallows, jelly candies, soft caramels
  • Master how and when to use different types of sugar
  FRENCH BREADS AND VIENNOISERIES • 1 WEEK
  • The art of French bread making: make sandwich bread, gluten-free breads, pain au lait, aromatic breads, country-style and traditional breads, brioches
  • Prepare leavened dough, flaky or «feuilleté» dough (croissants, pains au chocolat)
 
REVISITED CLASSIC ENTREMETS • 1 WEEK
  • Make a range of entremets combining textures, colors, and aromas
  • Prepare cookies, crunchy desserts, creamy desserts, compotes, ganache
  • Make decorations and frosting
  • Master techniques for assembling
 
 


For additional information, please contact the International Programs Department at :
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