ENJOY THE INSPIRING PHOTO FROM PASCAL TEPPER COURSE

COURSE PROGRAM

• Sourdough. How to make sourdough. How to store liquid sourdough
• Bread on a liquid sourdough
• Village bread
• Traditional bread with  cereals
• Bread with dried apricots and raisins, Bread with dried fruits, nuts bread, bread with olives
• Brioche dough
• Bread viennois with sesame
• Yeast puff pastry
• Light cream
• Rhubarb and strawberries fondant
• Traditional French baguette
• Almond cream, fleur cassis filling, pinapple-coconut filling
• Puff pastry
• Galetta agenaise, galetta verger, cherry galetta, orange galetta, raspberry drop
• Menhir with chicory
• Bread with dried apricots and raisins
• Quiche dough, quiche with seafoods, potato quiche with rillette
• Calvados apples
• Twist with pralines
• Sauces: pesto, classical mayonnaise, sauce cocktail
• Beurre compose: roquefort butter, lemon butter, mustard butter, butter with ketchup, butter with foie gras
• Vinaigrette dressings: classical vinaigrette, vinaigrette a l’ancienne, soy and honey vinaigrette
• Bechamel sauce, tomato puree
• Vegetables a l’anglaise
• Marseilles safron sandwich, chiabatta with smoked salmon, sandwich with sausage lyonnais, bacon and broccoli sandwich, chicken sandwich, pork confit sandwich, carrot sandwich, sandwich viennois with sesame

PRICE  INCLUDES:

• 3 days course. Access to the video lessons for 12 months
• PDF recipes (awailable to download to your device
• Certificate with chef`s signature