BAKING BASICS LEVEL 2 with Trainer Justyna Górniak

BAKING BASICS LEVEL 2 with Trainer Justyna Górniak

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13 April 2026 / 9:00–17:30

TRAINER: Justyna Górniak
LEVEL: for everyone / ideal as a gift

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NUMBER OF SPOTS: 8

Description:
A practical training for beginners and people with basic pastry skills who want to raise their qualifications and gain inspiration for further development. The program includes macarons, mousse single‑servings, mousse cakes and other decorating techniques as well as working with various textures and creams.

Practical scope (example items):

• I. Macarons on Italian meringue / lavender ganache / blackberry‑lime gel
• II. Éclair / yuzu curd / grapefruit‑rhubarb gel / Italian meringue / chocolate decoration
• III. Madeleines / browned butter / lemon / ruby chocolate / raspberry gel
• IV. Black Forest monoporcje: intensely chocolate sponge / cream mousse / cherry jam / milk chocolate chantilly / chocolate rocher / edible velvet
• V. Strawberry mousse cake: mascarpone vanilla mousse / vanilla cremeux / strawberry jelly / delicate lime sponge / chocolate collar / strawberry / nappage
• VI. Dacquoise / pistachio cream / raspberry jam / toasted pistachio / chocolate ganache / raspberries

Training program also includes (selected topics):

• Preparation and baking of cakes: moist madeleine batter, sponge based on dark chocolate, almond dacquoise, choux pastry for éclairs, macarons on Italian meringue, delicate lime sponge
• Preparation and storage of creams: lavender‑infused ganache, tropical curd, mousses based on crème anglaise, cream mousse, milk chocolate chantilly, pistachio buttercream, chocolate ganache, vanilla cremeux
• Working with various textures: rhubarb‑grapefruit gel, blackberry‑lime gel, raspberry jam, browned Italian meringue, raspberry gel, strawberry jelly
• Preparing dessert components: homemade pistachio paste, toasted pistachio, nappage for glazing, edible velvet, tempered chocolate collar, tempered chocolate decorations, dark chocolate rocher
• Discussion of gelling agents: gelatin, agar, pectin
• Information about production processes: storage and production of monoporcje, working with chocolate, edible velvet based on cocoa butter, preparing browned butter, drying meringue discs, preparing macarons on Italian meringue

Training outcome:
Participants will receive theoretical and, above all, practical knowledge of techniques for making and decorating various sweets; each participant actively works at their own station and takes home the pastries they prepared.

Certificate:
The course is certified — after completion each participant receives a document confirming the acquired skills.

We provide:

• a sufficient number of professional workstations and the necessary equipment
• products required to carry out the training
• a clear script with detailed recipes
• lunch
• water, coffee, tea
• a certificate confirming acquired skills

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The one‑day training takes place at the ACADEMY OF SWEETS at ul. Chmielna 20/LU1 in Kraków.

We invite you!