KCUL 0166 - Miniature Pâtissière & Display Contact Hours: 30
This course will focus on Petit Secs such as Calisson, Macaroon, Mendiant, Butter Tea, Tuiles or Madeleine cookies, Puff or Choux Pastry items such as Palmiers, Paris-Brest, Parlines or mini Eclairs, and Petits Fours such as tiny iced cakes and tarts. Candy varieties will be studied by the size of the sugar crystals, aeration, sugar concentrations, colour and the types of sugar used. Theory and practice includes Gum paste and Fondant, Chocolate, Tallow, Dough and Sugar Sculptures for Pièce montée for Competition or Display.
Prerequisite: KCUL 0165
Additional Course Fee Required
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