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Advanced Baking Technology Course


The entirety of my technology courses for BTM and BM Pâtissier (originally I had written them for BTM but it is clear that they are more advanced than the BTM program, hence the mention BTM/BM), develop your knowledge in applied technology with this information rarely shared.

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Here you will find all my latest technological discoveries in the pastry, chocolate and ice cream industries.

Very complete courses focused on the understanding of 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, to enable you to learn more easily!

Access a complete version of more than 850 slides dedicated to applied technology (chocolate, ice cream, confectionery, fats, sweeteners, gelling agents, etc.) and recipe creation (taste construction, flavour association, dessert construction and dessert decoration).

These course pages summarise over 13 years of pastry knowledge and knowledge from rare foreign books.

Please note that this is not a recipe book, you will only find some recipes.

To understand this ebook, you must have a good basic knowledge of technique.


English, French, Spanish


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