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Advanced Pastry Theory Courses


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 of applied technology with this rarely shared information.

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Find here the courses I wrote for my BTM and BM Pastry chefs studdents (Highest Pastry Diploma in France), 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 allow 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, construction of a dessert and decoration of a dessert).

Through these pages of courses are summarized more than 10 years of knowledge of pastry and knowledge from rare foreign books.

Beware, this is not a recipe book, you will only find a few recipes.

To understand this book you need a good basic knowledge of technology.

All the courses are in english !


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