Sweet and Savory Pastries - 2027

Develop a range of sweet and savoury viennoiseries using laminated, brioche and Danish doughs. Modern fillings and shaping techniques add a delicious touch to the offering, from breakfast through to lunch.

You'll learn to:

- Develop original creations: create a complete range of sweet and savory pastries using brioche, laminated and danish doughs. - Learn advanced techniques: create innovative fillings and formulate creams perfectly suited to baking requirements. - Build a high-end snack range: develop tasty, high-value-added savory products to diversify and enhance your range.

Your program:

- Croissant and derivated (3 products) : puff pastry, almond filling and lime-yuzu filling. - Pain au chocolat-Gianduja : puff pastry, Gianduja filling and Chocolate-Gianduja stick. - Cinamon & Vanilla Roll : puff pastry brioche, vanila cream, vanilla-cinnamon-soaked raisins. - Exotic Brioche : lime crumble, light brioche, exotic compote. - Equador : chocolate brioche, chocolate crumble and chocolate cream. - Red Fruits Swiss : puff pastry, vanila cream, red fruits cream and fresh fruits. - Citrus-Bergamot Butterfly : danish dough, creamy citrus, citrus compote and jelly bergamot. - Swiss with Comté and country ham : danish dough, Mornay sauce, Comté cheese and country ham. - Cross d’hog : croissant dough, Franckfort saussage, Mornay mustard, caramelised onions and barbecue sauce home-made. - Norway : puff pastry, cream cheese and fresh herbs, smocked salmon, lemon jelly and fresh vegetables. - Houmous : brioche dough, vegetables, humous, sweet spices and fresh herbs. - Four-Cheese and Bacon Ravioli: Croissant dough, bacon, tomato sauce, four cheeses.