Course on italian pastry

First weekMonday• Sweet shortcrust pastry: Classic sweet shortcrust pastry for Neapolitan Pastiera, Almond sweetshortcrust pastry for soft bread with raspberry palet, Chocolate whipped shortcrust pastry, Whippedshortcrust pastry vanilla and lemonTuesday• Bakery products for breakfast: Croissant, Girelle, Tie shaped brioche and Eight shaped brioche withcreamWednesday• Bakery products for breakfast: Venetian brioche with cream and Sicilian Tuppo, Lemon Caprese cake,Muffin with chocolate chipsThursday• Sponge: Classic Sponge with addition of starch for Sicilian cassata, Classic sponge for Tiramisu,Sponge with addition of butterFriday• Bakery products - Regional desserts and Ganache: Sicilian Cannoli, Hazelnuts Lady’s kisses with fillingof water Ganache, Cantucci biscuits from Prato, Bisquit with sauté pears and whipped ganache, WaterGanache, Whipped Ganache, Ganache for coverage

Second weekMonday• Bavarians: Vanilla Bavarian with raspberry palet, Bavarian StrawberryTuesday• Mousses and Parfaits: Chocolate Mousse, White chocolate Mousse, Strawberries Mousse, CoffeeMousse, Cream Parfait, Pulpy Fruit ParfaitWednesday• Puff Pastry: Puff Pastry (Poor in butter / Medium in quantity of butter/ Rich in butter), Cannoli(cream, sabayon), Apple roses, Apple StrudelThursday• Sweet shortcrust pastry: Sublè sweet shortcrust pastry (for biscuits), Milan sweet shortcrust pastry(for jam tarts), Hard yolks sweet shortcrust pastry (for Canestrelli biscuits), Linzer CakeFriday• Pastry Creams, Bignè and Meringues: Bignè (Heavy Mass / Medium mass / Light mass), Custard(Chocolate, Pistachio, Chantilly), Royal Cream, Butter Cream, English Cream, Classic Meringue (coldwhipped foam), Italian Meringue for pies (hot-whipped foam 1st method), Almond Meringues, Uglybut Good biscuits (Brutti ma Buoni), Saint Honoré Cake, Paris Brest

Third weekMonday• Ice cream: Cream based ice cream, Fruit based ice cream, Sorbets, Ice-cream goblet and plated icecream dessertsTuesday• Decoration Techniques - Artistic Sugar - Isomalt: Airbrush, Description of Artistic Sugar, Processing - Techniques (poured, stretched, blown), Basic EquipmentWednesday• Chocolaterie - Production techniques and decoration with chocolate: Tempering of Chocolate,Chocolates, Praline (white chocolate, hazelnut, pistachio), Cremini with hazelnut and pistachioThursday• Cake Design - Decoration Techniques: Icing (recipe, cone decoration), Coverage in Sugar Pasta,Modeling Techniques with Sugar Pasta (animal subjects, cartoons, ceremonies), Art Flower Techniquewith Sugar Pasta (Flower Building, color shading)Friday• FINAL EXAM and Presentation of the CERTIFICATES of PARTICIPATION and DIPLOMASSaturday• External visit organized by the Institute to a Chocolate Laboratory and tastings• External visit organized by the Institute to a Pastry shop