Course on Italian Pastry

• History of Italian pastry

• The shortcrust pastry and the various methods of dough (classic, sandy and whipped)
  Balancing the shortcrust pastry
  Production of the bases for:
  - Classic Shortcrust pastry
  - Almond and cocoa shortcrust pastry
  - Freezing shortcrust pastry
  Whipped shortbread cookies (with cocoa, vanilla and lemon)

• Chemistry and product categories of: flour and eggs
  The Sponge - Balance of whipped masses (heavy, medium and light)
  Kneading methods: classic and double whipped

• Ladyfingers base and biscuit

• 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

• Production of a variety of shortcrust pastry-based cakes:
  - Modern tart with mojito cream
  - Modern tart with soft bread and mango or raspberry jelly
  - Sacher Cake

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

• The great Regional Desserts
  - Sicilian Cannoli
  - Orange and basil Frangipan cake
  - Neapolitan pastiera with historical recipe
  - Classic Tiramisu with ladyfingers base
  - Modern tiramisu with cocoa biscuit base

• Biscuits:
  - Hazelnut Lady’s kisses biscuits with water ganache filling
  - Soft Amaretti biscuits with cinnamon, orange and chocolate
  - Cantucci biscuits from Prato
  - Reginelle: Sicilian sesame biscuits
  - Canestrelli biscuits

• Mirror glazes: various types, use and storage
  Cakes, verrines and on-the-go snacks, decorated with mirror glazes and crunchy

• The use of gelling agents

• Fruit-based and cream-based Mousses — Balancing parameters
  - Cream mousse with pate à bombe base
  - Fruit mousse with Italian meringue base
  - Cheesecake

• Bavarians:
  Balancing of the various flavors of Bavarian English cream based
  Production of bases and various types of Bavarians:
  - Chocolate Bavarian
  - Flavored Bavarian
  - Bavarian with Fruit Inserts

• Written test

• The Great Leavened Products of the Classic Italian Tradition: PANETTONE and COLOMBA

• The Great Leavened Products of the Classic Italian Tradition: PANETTONE and COLOMBA

• 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

• Italian gelato:
  Notes on the history of Italian artisan Gelato and its origins
  Notes on balance and macronutrients
  Difference between gelato and sorbet
  Balancing and production of cream-based and fruit-based flavors:
  - Fiordipanna gelato
  - Hazelnut gelato
  - Lemon and strawberry sorbet

• Preparing the dough for the next day's program

• Chemistry and product categories of: sugars and fats
  Production of:
  - Roman-style Maritozzi
  - Sicilian Tuppo
  - Venezian brioche with custard
  - Muffin with chocolate drops
  - Classic and modern baba with rum and limoncello soak

• Preparing the dough for the next day's program

• Bakery products for breakfast:
  Differences between Italian-style croissant and croissant (Explanation of how to use flat butter and the technique for croissant folds)
  Production of various types of products for Italian breakfast:
  - Croissants
  - Cornetti (Italian Croissant)
  - Swivels with raisins and cinnamon
  - Neckties shape of brioche (Cravatte)
  - Little bundle brioche with chocolate (Fagottini)

• Preparing the dough for the next day's program

• Puff Pastry: Production of various types of puff pastry products
  - Stick-like of puff pastries (Allumettes — garnished with egg white and sugar glaze and apricot jam)
  - Strudel
  - Honey and Walnut Braid

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

• FINAL EXAM and Presentation of the CERTIFICATE of PARTICIPATION