This advanced-level course is dedicated to longevity pastry applied to complex and technically advanced preparations.

We prepare millefeuille, semifreddos, brioches, croissants, cakes, tarts, and petits fours. You learn how to modify complex recipes to improve their nutritional profile, reduce simple sugars and fats, increase fiber content, and preserve the sensory characteristics that make a dessert delicious.

Hands On! During the course, each student assists the instructors in preparing the recipes.

What will you learn?

• applying longevity pastry techniques to advanced preparations;
• reducing simple sugars and fats in complex desserts without compromising technical success;
• using fibers and functional ingredients to improve structure, satiety, and nutritional profile;
• working on puff pastry, layering, and crunchy textures with an Evolution approach;
• designing more balanced, creamy, and stable semifreddos;
• developing brioches and croissants while maintaining leavening, softness, and sensory pleasure;
• creating more balanced cakes, tarts, and petits fours suitable for a contemporary offering;
• managing creams, fillings, and inserts with greater attention to caloric density and nutritional quality;
• constructing visually striking and technically complex desserts consistent with the principles of healthy aging;
• communicating the value of evolved pastry to clients, patients, or consumers.

NB: lunch break is included in the overall cost.