Course Items

Pastries:

• Butter Croissant

• Almond Croissant

• Two-Tone Chocolate Croissant

• Cinnamon Roll

• Swiss Pain (Pain Suisse)

• Mango Danish

• Pear Galette

• St. Honoré Mille-feuille

• Pistachio & Raspberry Bread

• Apple Turnover

• Blueberry Mille-feuille

• Choux Pastry

Creams & Fillings:

• Almond Frangipane Cream

• Chocolate Sauce

• Chocolate Hazelnut Glaze

• Cinnamon Cream

• Cream Cheese Filling

• Pastry Cream (Crème Pâtissière)

• Tropical Cream

• Salted Caramel

• Craquelin

• Raspberry Coulis

• Caramelized Apple Filling

• Blueberry Ganache

• Blueberry Coulis

• Vanilla Ganache

Course Overview

This professional course focuses on mastering laminated dough techniques and French-style pastries, from croissants and Danish pastries to mille-feuille and choux-based desserts.
Students will learn:

• The science of butter layering and dough lamination

• Temperature control and fermentation management

• Rolling, shaping, and proofing methods for consistent texture

• Preparation of professional creams, sauces, and glazes

• Advanced finishing and presentation techniques