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French Italian Style Mignon Gelato Pastries (19 Sep 2017)

Description

Subjects Covered:

  • Italian and French mignon pastry
  • Technique and technology
  • Necessary and optional equipment
  • The production of "pate a bombe"
  • The basic frozen custard cream
  • The production of Italian meringue
  • The production of and filling of "verrines and carre"
  • The production of panna cotta
  • The production of 3 mignon gelato pastries
  • Take-away frozen dessert in jar
  • Small pastry's decoration and verrines' finish process
Tue Sep 19, 2017
10:00 AM - 5:30 PM SGT
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Venue
At-Sunrice GlobalChef Academy, 28 Tai Seng Street, Level 5, Singapore 534106
Tickets
Standard SOLD OUT $240.00
Venue Address
At-Sunrice GlobalChef Academy, 28 Tai Seng St, Level 5, Singapore 534106 Singapore
Organizer
Gelato Pastry Seminars
18 Followers