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Fine Pastry Foundations
Chef Mohamad El Marouk
A complete introduction to classic French pastry techniques. Students learn sponge cakes, biscuits, creams, glazes, assembly, and decoration.
Key Creations:
• Apple Pie with caramelized apples and Sable Breton
• Opera Cake (joconde biscuit, coffee creamy, chocolate mousse & glaze)
• Charlotte Red Fruits (biscuit, confit, Chantilly, gourmet glaze)
• Frasier Cake with custard and vanilla cream
• Modern Three Chocolate Entremet
Skills Developed:
• Working with sponges & biscuits
• Making creams, confits & mousses
• Layering and assembling entremets
• Glazing and finishing techniques