Pastry is composed of of all types of chocolates, cakes, cookies, ice creams and confections. The pastry chef must not only be skilled but he must create masterpieces that will be the last thing a person remembers from a meal.
Enderun Colleges in partnership with Alain Ducasse Formation will be launching a new 3 month Pastry Arts Certificate course that will begin in November. I got a chance to see a sneak peak of some of the things that can be created after attending the intensive course.
Chef Franck Geuffroy demonstrated the advanced techniques that should be in a pastry chef’s repertoire with regards to sugar and chocolate.Chef Geuffroy has worked for may top restaurants including the 3 Michelin-star Plaza Athene and now is in charge of supervising the Pastry Department of Alain Ducasse Formation
Here are some candies, hard, soft and chewy that were supposed to be made during the demonstration but due to the limited time they were pre made and just passed around for tasting. Among them I liked the salted butter caramel, a wonderful blend of salty and sweet. The raspberry and geranium fruit pate’s taste took me by surprise, it was a really intense fruit flavor in a soft jelly form.
Some of the candies he made on the spot by pulling and manipulating sugar mixed with food coloring.
Chef Geuffroy’s centerpiece, a creative masterpiece he finished decorating on the spot. The chocolate log base was made ahead to allow them ample time to harden.
This is the Enderun Entrement, a classic French dessert given a local twist with the use of calamansi. A dessert composed of different layers of shortbread, chocolate and cream with the addition of peanut praline for the crunch in the middle.
Paris-Manila is Paris-Brest, a classic French dessert given a local flavor but using coconut paste inside.
Fancy making instead of just eating wonderful looking pastry? Then the new 3 month Pastry Arts Certificate course from Enderun Colleges might just be for you.The course is ideal for home cooks as well as professionals and anyone who is considering a career in professional pastry. Hands on instructions in both basic and advanced techniques will enable students to master the French and international pastries, confectioneries and breads. Further studies can also be continued at Ecole National Superieure de la Patisserie, the pastry arts training center of Alain Ducasse Formation
1100 Campus Avenue
Mckinley Hill, Fort Bonifacio
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