Modern pastry ideas

Modern pastry ideas
Intermédiaire
Location:
Belgium, Wieze
Date:
19 May 2025 - 20 May 2025
Durée:
2 days
Langue principale du cours:
English
Prix:
650.00 EUR
Segment:
Bakery & Pastry
Restaurateur
Taille de la classe:
13

Chef Francisco Moreira is a Portuguese-Belgian pastry chef with experience in hotels, pastry shops and high-end restaurants in Portugal and Spain.

Since 2017, he has worked at the Chocolate Academy in Belgium, teaching courses and supporting artisan and industrial customers.

In this course, you will discover new and innovative ideas in pastry-making, creative and well-balanced recipes, always with respect to tradition. Keeping this in mind, chef Francisco will share with you how to adapt to modern times while improving textures and flavours in pastry creations. 

From tarts to entremets, you will be able to follow every detail of each recipe until reaching the final product.

 

Target Audience :

Since Chocolate Academy is part of the Barry Callebaut group and our focus is on professional chocolate processing our courses are only for professional bakers, pastry chefs, chocolatiers and catering chefs.