Course on Italian Pastry

• History of Italian pastry

• The shortcrust pastry and the various methods of dough Balancing the shortcrust pastry

Production of the bases for:
Shortcrust pastry with lard for Neapolitan pastiera
Shortcrust pastry with only egg whites for mojito cream tart
Almond sweet shortcrust pastry for soft bread tart
Freezing shortcrust pastry for tart with noodles
Whipped shortcrust pastry (with chocolate and vanilla and lemon)

• Chemistry and product categories of: flour and eggs.
  Balance of whipped masses (heavy, medium and light)

Completion and assembly of:
mojito tart, soft bread tart, cake with tagliatelle and Neapolitan pastiera

Production of:
Tiramisu with sponge cake base
Tiramisu with ladyfingers base Baba

• Chemistry and product categories of: sugar and fats

Production of:
Roman-style Maritozzi
Sicilian Tuppo
Venezian brioche with custard
Muffin with chocolate drops

• Bakery products for breakfast:
  Differences between Italian-style croissant and croissant (Explanation of how to use flat butter and how to prepare it yourself, explanation of the technique for the folds in the croissant)

Production of various types of products for Italian breakfast:
Croissants
Swivels
Neckties shape of brioche (Cravatte)
Little bundle brioche (Fagottini)

• Bakery products – Regional desserts:

Sicilian Cannoli
Hazelnut Lady’s kisses biscuits with water ganache filling
Various types of Amaretti and Almond biscuits with orange, chocolate and cinnamon
Cantucci biscuits from Prato
Orange Frangipan cake
Sicilian Cassata (and royal icing)

Decoration Techniques: Cake Design, Artistic Sugar
- Icing (recipe, cone decoration)
- Coverage in Sugar
- Paste Modeling Techniques with Sugar Paste (animal subjects, cartoons, ceremonies)
- Art Flower technique with wafer (construction of the flower, shades with color)

Italian gelato
- Notes on the history of Italian artisan Gelato and its origins
- Bases of Italian artisan Gelato
- Balancing and production of cream-based and fruit-based flavors
- Cream based gelato
- Fruit based gelato
- Sorbets
-Ice-cream goblet and plated gelato desserts

• Mirror glazes: various types, use and storage
• Cream and fruit-based parfaits: balancing techniques
- Cream parfait
- Pulpy fruit parfait
- Cakes, verrines and on-the-go snacks, decorated with mirror glazes and crunchy.

Mousse:
- Balancing parameters of cream-based mousses
- Mousse with ricotta cheese and pears
- Coffee Mousse
- Cheesecake Modern and classic
- Mimosa cake Modern and classic
- English soup

WRITTEN TEST

Chocolaterie:
- History of chocolate
- Quality and production methods
- Tempering techniques
- Production techniques of various types of pralines (white, hazelnut, pistachio) and cremini (hazelnut and pistachio)

• External visit organized by the Institute to a Chocolate Laboratory and tastings
• External visit organized by the Institute to a Pastry shop

Bavarians:
- Balancing of the various flavors of Bavarian English cream based
- Production of bases and various types of Bavarians:
• Bavarian with 3 chocolates with Streuzel and crunchy puffed rice base
• White chocolate and pistachio bavarian
• Milk chocolate and hazelnut bavarian
• Dark chocolate and almond bavarian

Puff Pastry:
- Balancing the puff pastry
- Production of various types of puff pastry products:
• Puff Pastry (Poor/Medium/Rich in butter), cocoa puff pastry and gastronomic with tomato.
• Breakfast preparations, snacks and savory preparations
• Linzer Cake
• Sacher Cake

• Custard and cream puffs:
- Balancing of the bases for the Pâte à choux dough
- Preparation of different products (eg: Puffs, Craquelin, Éclair, Zeppole)
- Preparation of various types of pastry creams for filling:
Custard (Chocolate, Pistachio, Italian Chantilly variants)
Zabaione Cream

• Macarons:
- Preparation of various colored shells
- Preparation of fillings based on namelaka and ganache.

• Preparation and conception of the dessert to be presented for the exam

• FINAL EXAM and Presentation of the CERTIFICATE