Course Overview:

The “From Café to Showcase” course is a hands-on and up-to-date professional training program designed to teach the preparation of a wide variety of popular café-style desserts and products.

This course is tailored for café owners, pastry and dessert professionals, home-based workshop operators, and beginners eager to enter the world of pastry. All sessions are taught practically, with a focus on current market demands and modern presentation techniques.

By participating in this course, you will gain the skills needed to progress from foundational techniques to professional-level mastery, learning how to create high-demand, best-selling café items that can elevate your product offerings or expand your business in the café and finger food market.

Course Modules:

1. Carameline Tart
   (Chocolate sablé dough, soft caramel, chocolate crémeux, chocolate ganache montée)

2. Ruby Pistachio Tart
   (Pistachio sponge, raspberry confit, pistachio ganache montée, caramelized pistachios, vanilla sablé)

3. Pina Colada Dessert
   (Coconut dacquoise, cream cheese filling, pineapple compote)

4. Vanilla & Lemon Blossom Roll
   (Vanilla sponge roll, vanilla ganache montée, vanilla syrup, lemon crémeux)

5. Golden Pear Dessert
   (Vanilla sablé base, caramel crémeux, pear compote, caramel chantilly, caramel glaze)

6. Chocolate Layer Cake
   (Chocolate sponge, dark chocolate ganache, chocolate syrup, chocolate mousse, chocolate glaze)

Learning Outcomes:

During this course, participants will achieve the following specialized and practical skills:

• Familiarity with various tart doughs (such as pâte sucrée, pâte sablée, pâte breton, and others)

• Understanding and preparation of different creams (crémeux, namelaka, ganache montée, confit, mousse, base ganache, chantilly, compote, etc.)

• Learning to create professional, glossy glazes in multiple styles

• Introduction to classic French sponge bases, including financier, joconde, and other light sponges

• Techniques for caramelizing fruits and nuts for refined decoration and flavor enhancement

Teaching Methodology:

All sessions are conducted in person, following a step-by-step, hands-on approach focused on developing practical pastry skills.

This course offers not only a professional and goal-oriented learning experience, but also represents a valuable investment in the personal and career development of participants seeking to grow in the modern pastry and café industry.