27.12.2024

BASICS OF PASTRY 1 with Trainer Justyna Górniak -

cakes to be cut/monoporcje/sweet finger food

I. Coconut Panna Cotta/raspberry-lime jelly/forest fruits.

II. Tiramisu/Savoiardi sponge cake/Mascarpone cream/coffee-Marsala wine/strawberry jam.

III. Brownie/peanut butter/chocolate namelaka/salty caramel.

IV. Banoffee tart/almond sablee/banana in caramel with cinnamon/vanilla chantilly/dark chocolate ganache.

V. New York cheesecake/forest fruit jelly/crust.

VI. Cream puff with buttery crumble/pistachio pastry cream/mango-passion fruit jam/crunchy pistachio.

TRAINER: Justyna Górniak

TIME: December 27, 9:00 AM - 6:00 PM

LEVEL: for everyone / perfect for a Christmas gift (personalized gift voucher)

NUMBER OF PLACES: 8

The training is perfect for beginner pastry chefs - both for home bakers/pastry chefs and for hotel or restaurant staff with pastry aspirations! Step by step, it will introduce you to modern sweets perfect for any season, loved by all sweet tooths, for every occasion. It will turn out that well-known recipes, such as Panna Cotta, Tiramisu, or New York Cheesecake, hide many surprises and difficulties that can be easily faced. After all, who among you has baked Italian Savoiardi biscuits?:)

A perfect thing for an original, personalized gift for those looking for inspiration for further development and wanting to hone their work in the spirit of modern pastry. It will be led by Justyna Górniak – an extremely attentive, diligent trainer with a wealth of pastry experience and a creative approach to sweets. And she spreads laughter and brings a positive vibe!

*The training program includes:

1. Preparation and baking of cakes:

-choux pastry,

-pate sablee,

-universal shortcrust pastry,

-crumble for choux pastry,

-brownie,

-Savoiardi sponge cake.

2. Preparation and storage of pastry creams:

-dark chocolate namelaka,

-vanilla chantilly,

-basic creme patissiere,

-egg-based cream for Tiramisu.

3. Working with different textures:

-mass for New York cheesecake,

-jelly for cheesecake and panna cotta,

-mango-passion fruit jam,

-strawberry jam,

-crunchy pistachio layer for cream puff,

-Coconut Panna Cotta.

4. Preparation of dessert toppings:

-salted caramel with perfect consistency,

-banana in caramel with cinnamon,

-homemade pistachio paste,

-homemade peanut butter,

-dark chocolate ganache,

-cookie decoration using pate sablee.

5. Discussion of the use of gelling agents in pastry, such as:

-gelatin

-pectin.

* The result of the training is to gain theoretical, and above all practical knowledge about the technique of making and decorating various types of sweets that are classic in taste but modern in form. Each participant actively participates in the training, as a place and tools needed for work are organized for each participant.

*All participants receive professional scripts with recipes implemented during the training and their own baked goods.

*The course is certified. Upon completion, each participant receives a relevant document that enhances their qualifications.

We provide:

- an appropriate number of professional workstations equipped with necessary equipment and materials,

- products necessary for the full implementation of the training,

- a clear script with detailed and tested recipes,

- lunch,

- water, coffee, tea,

- a certificate confirming acquired skills.

The training is one day and takes place at the SWEET ACADEMY at Chmielna 20/LU1 in Krakow.

We invite you!