Find here absolutely all the courses I wrote for my BTM and BM Pâtissier,
Discover my complete vision of the pastry profession, in addition to the technology courses, discover my way of thinking about the profession, from a managerial, entrepreneurial and artistic point of view, how to develop your own image, your own style and your point of sale, how to manage and motivate your team…
Very complete courses focused on understanding the recipes, the different ingredients and their characteristics. These courses have been freshly revised, corrected, enriched and illustrated, and now benefit from a new, clearer layout, so that you can learn more easily!
Access a complete version of more than 2500 slides dedicated to applied technology (chocolate, ice cream, confectionery, fats, sweeteners, gelling agents …) and to the creation of recipes (construction of taste, association of flavours, construction of a dessert and decoration of a dessert), to applied art, management and marketing applied to pastry !
These pages of lessons summarize over 13 years of pastry knowledge and knowledge from rare foreign books.
- Be careful, this is not a recipe book, you will only find a few recipes.
Understanding technology courses requires a good basic knowledge of the subject.