Pascal Tepper
149.00$
COURSE PROGRAM
- Light cream: pastry cream
- Rhubarb and strawberries fondant
- Puff pastry for Viennoiserie
- Traditional French Baguette
- Almond cream
- Fleur cassis
- Traditional French baguette (long time fermentation)
- Pinapple-coconut
- Puff pastry
- Galetta Agenaise, Galetta Verger, Cherry galetta, Orange galetta
- Raspberry drop
- Menhir with chicory
- Bread with dried apricots and raisins, Bread with figs, Bread with dried fruit
- Orange fan
- Nuts bread, Bread with olives, Bread Viennois with sesame
- Pain des Iles
- Brioche dough, Quiche dough, Quiche with seafoods, Vegetable quiche, Potato quiche with rillette
- Calvados Apples
- Twist with pralines
PRICE INCLUDES:
- 2 days course. Access to the video lessons for 12 months
- PDF recipes (awailable to download to your device
Course Features
- Lectures 3
- Quizzes 0
- Duration 3 days
- Skill level All levels
- Language English, Russian
- Students 24
- Certificate No
- Assessments Yes
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