Faced with the growing demand for innovative and personalized ceremony cakes, this training program enables professionals to stand out in a constantly evolving market.
The Wedding Cake and the Wedding Croquembouche represent a subtle blend of French tradition and contemporary creativity. They embody the refinement and excellence of pastry making, perfect for celebrating unique moments.
Jean-Philippe WALSER
Pastry Instructor - 2002 World Champion of Croquembouches
3 days - 24 hours:
Dates: From 03th of March to 07 of March 2025
Number of participants: 6 to 10
Requirements: Experience in the art of patisserie.
€1,550 including VAT-€1,291.67 excluding VAT:
Expected outcomes
- Acquire the fundamentals of creating croquembouches and apply them to the design of original wedding cakes.
- Master the techniques of construction, assembly, and decoration for wedding cakes and wedding croquembouches.
- Refine decoration skills using pulled sugar, pastillage, and nougatine.
- Apply preservation techniques for assembled showpieces.
TARGET AUDIENCE
Professional pastry chefs, head pastry chefs, chocolatiers, and caterers specializing in event services
Programme
Fundamentals of Wedding Cakes and Wedding Croquembouches
- Basic Techniques for Croquembouches
Adaptation of techniques to the French style - Construction and Assembly
Structural methods for stable showpieces
Innovative assembly techniques - Decoration and Finishing
Creative use of pulled sugar
Working with pastillage for elegant ornaments
The art of nougatine in decoration - Creating Contemporary Showpieces
Harmonious integration of choux, nougatine, and macarons
Designing modern ceremony cakes - Preservation and Presentation
Optimal preservation techniques
Showcasing and highlighting creations
