Would you like to learn how to make the most traditional French pastry recipes? If you want to surprise your guests or improve your establishment's dessert menu with the best French pastry creations, this is your course!
In this 100% practical course you will learn the techniques to prepare essential pastry pieces such as Parisian macarons, Bourdaloue cake or the Famous Tropézienne Cake, the Floating Islands, an essential dessert in Parisian bistrots.
WHO IS IT ADRESSED TO
The Specialization Courses of the Hofmann School are aimed at gastronomic enthusiasts and professionals who wish to deepen in specific techniques and skills, in this case in the field of French pastry with the parameters of quality, professionalism and innovation of the Hofmann School. Those who want to learn to cook the “pâte à choux” without fear or to make the essential Bourdaloue cake as well as to master the timeless “macarons parisiens”.
The homogenization of our pedagogical system means that these courses can be carried out by both senior and amateur profiles. To study cooking at the Hofmann School of Hospitality, the only requirement is a strong desire to do so.
Start: October 1st, End: November, 5th
Hours: Friday from 4.30pm to 8pm. One weekly session.
Duration: 6 sessions
Course Fee: € 620
Split payment: € 310 for 2 payments *.
Uniform and book: € 80.
Sonda: € 60.
The first payment will be made at the time of reserving the place and the next payment at the beginning of the course.
In case of cancellation (by the student), the amount paid for the course reservation will not be reimbursed under any circumstances.
The school reserves the right to change the start date of the course or to cancel it in case the minimum number of students established is not met.
The school complies with all the security and prevention protocols of the Covid.