Fundamentals of pastry for gelato makers
A basic pastry course designed for gelato makers designed by Maestros of Carpigiani Gelato University and the World Pastry Champion Francesco Boccia
Subject Covered
• Meringues
• Egg foams, pate a bombe
• Whipped bases (egg base and butter base)
• Shortcrust pastry
• Basic creams
• Differentiation of different types of compound creams
• Frothy and creamy semifreddos
• Fruit jellies and syrups
• Differentiation of types of glazes (neutral, chocolate base, fruit base)
• Chocolate decorations
• Finishing, presentation and tasting
Duration*
The duration of the classroom course is 5 days, from Monday to Friday, from 9.00 to 17.00.
*The dates and organization of the course may be subject to change if the minimum number of participants is not reached
Certificate
Certificate of participation issued by Carpigiani Gelato University to those who attended at least 80% of the lessons and passed the final exam.
• Meringues
• Egg foams, pate a bombe
• Whipped bases (egg base and butter base)
• Shortcrust pastry
• Basic creams
• Differentiation of different types of compound creams
• Frothy and creamy semifreddos
• Fruit jellies and syrups
• Differentiation of types of glazes (neutral, chocolate base, fruit base)
• Chocolate decorations
• Finishing, presentation and tasting
Duration*
The duration of the classroom course is 5 days, from Monday to Friday, from 9.00 to 17.00.
*The dates and organization of the course may be subject to change if the minimum number of participants is not reached
Certificate
Certificate of participation issued by Carpigiani Gelato University to those who attended at least 80% of the lessons and passed the final exam.
