APB Cook Studio, Mumbai & Chef Kunal Arolkar of Foodybreaks are back with their hugely popular Baking and Pastry course.
Learn to create mouth-watering, sumptuous pastry based desserts to rival those of any patisserie in town! Designed to equip participants with a sound basic knowledge of French Patisserie to build on, this course will explore the techniques of producing classic and modern patisserie, including the secrets of creating and building interesting desserts, layering flavours to generate an explosion of taste, presentation and combination of textures.
This course is ideal for both the novice and those who want to hone their pastry making skills. Providing basic patisserie skills and creating building blocks for the foundation of a good dessert over 6 hands – on, structured sessions, this short course will start from essential base preparations and work its way through 15+ techniques culminating in plating desserts in the French Style.
Day 1: Basic Mixes
Crème – Patisserie & Legere
Sweet Dough mix
Basic cream based desserts : Mango Fruit Mousse
Basic cream based desserts: Chocolate Mousse
Basic Butter cream
Basic Sponge: Vanilla
Basic Topping: Ganache
Day 2: Basic Bakes
Sweet Dough : Mixed Fruit Crumble Pie
Sweet Dough : Mini Chocolate Tart & Mini Fruit Tart
Cookie : Oatmeal & Raisin, Chocolate Chip
Day 3: Basic Gateaux
Basic Genoise Sponge : Vanilla / Chocolate / Coffee
Basic Syrup / Cream Mix / Basic Ganache
Simple Cake-layering & Coating
Simple Roulade making
Simple Chocolate Mousseline Cakes & Pastry Slicing
Day 4: Basic High Tea
Basic Tea Cake : 2 variations – Mixed peel & Choco-chip
Banana – Nut Cake (oil-based)
Meringue – topped with dried Apricots & Cashew nuts
Muffins : Vanilla & Chocolate
Day 5: Basic Chocolate
Basics of Chocolate – Tempering Dark Couverture
Simple Moulding – PVC Moulds
Hand rocks – Dark Chocolate, Cashew & Honey flakes + White Chocolate, Raisins & Granola
Hand-rolled truffle – Intense Orange
Centre-filled Truffle: Salted Caramel
Garnish – Piping styles, Swirls, Transfer shapes
Day 6: Pre-Plated Dessert
Pre-dessert : Mango Mousseline on a Sable Base
Element 1 : Tiramisu
Element 2 : Kaffir Lime Panna Cotta
Element 3 : Mango Crème Brulee
Garnishes : Ginger Tuille & Chocolate Garnish
6 Extensive Hands-On Sessions
Convenient Timing from 11am-4pm
Over 15 Techniques
Participants take home what they bake
Cost of Course: Rs. 15,000 plus taxes*
*Inclusive of Lunch
To register, please call us on 022-42152799 or email us at firstname.lastname@example.org.
There are 10 seats available on a first come, first served basis only.
Registrations will be subject to receipt of full payment in advance.
You can pay via cash, cheque or direct transfer.
So if you are interested, book your seat today!