Description
This dessert will be a hit in any patisserie – pecan and caramel are a win-win combination, and the composition of several textures allows flavors to unfold in all their diversity. The course includes working with 6 recipes and many basic techniques that every pastry chef needs.
You will learn:
- Prepare and work with classic tart shortcrust pastry (pate sable)
- Cooking creamy caramel toffee
- How to properly caramelize nuts
- Making mascarpone cream
- Cooking and working with caramel icing
- Prepare the reconstituted meringue
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