Find here all the courses I wrote for my BTM and BM Pâtissier grouped with those of the CAP Pâtissier !
Learn pastry technology from the basics (CAP) and push your knowledge further (BTM/BM) From the composition, to the role of each ingredient with the aim of understanding how your recipes work and then create your own basic recipes and create your own pastries!
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!
On the program: More than 50 pastry classes!
Access a complete version of more than 1250 slides dedicated to applied technology (flour, dairy products, additives, eggs, chocolate, ice cream, confectionery, fats, sweeteners, gelling agents …) and to the creation of recipes (construction of taste, association of flavors, construction of a dessert and decoration of a dessert). These pages of lessons summarize more than 10 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.
For a better understanding, it is advisable to start with the CAP courses before the BTM/BM courses.