Practicum

In intro to pastry we learned the basics from pastry like making fruit tarts, cheesecake and cakes.

In intro to baking we learned the basics of baking from making brownies, banana loaf and focaccia.

In chocolate class we learned how to temper chocolate and how to pipe and mold chocolate to creaste bonbons.

In advance pastry we learned how to multitask to be able to make full desert plates as well as how to make two to three tier cakes cover in fondant.

In artisan breads class we learned about all the different textures, flavours and types of breads, as well as learning how to shape and score bread.

At Ladurée I learned how the industry works, i learned how to work with mousse and how to work with mirror glaze. I also learned how to decorate all petit desserts that they have to deliver every morning and It was an amazing experience.