Course on Italian Pastry

• History of Italian pastry

• The shortcrust pastry and the various methods of dough Balancing the shortcrust pastry

Production of the bases for:
Shortcrust pastry with lard for Neapolitan pastiera
Shortcrust pastry with only egg whites for mojito cream tart
Almond sweet shortcrust pastry for soft bread tart
Freezing shortcrust pastry for tart with noodles
Whipped shortcrust pastry (with chocolate and vanilla and lemon)

• Chemistry and product categories of: flour and eggs.
  Balance of whipped masses (heavy, medium and light)

Completion and assembly of:
mojito tart, soft bread tart, cake with tagliatelle and Neapolitan pastiera

Production of:
Tiramisu with sponge cake base
Tiramisu with ladyfingers base Baba

• Chemistry and product categories of: sugar and fats

Production of:
Roman-style Maritozzi
Sicilian Tuppo
Venezian brioche with custard
Muffin with chocolate drops

• Bakery products for breakfast:
  Differences between Italian-style croissant and croissant (Explanation of how to use flat butter and how to prepare it yourself, explanation of the technique for the folds in the croissant)

Production of various types of products for Italian breakfast:
Croissants
Swivels
Neckties shape of brioche (Cravatte)
Little bundle brioche (Fagottini)

• Bakery products – Regional desserts:

Sicilian Cannoli
Hazelnut Lady’s kisses biscuits with water ganache filling
Various types of Amaretti and Almond biscuits with orange, chocolate and cinnamon
Cantucci biscuits from Prato
Orange Frangipan cake
Sicilian Cassata (and royal icing)

WRITTEN TEST

• Bavarians:

Balancing of the various flavors of Bavarian English cream based

Production of bases and various types of Bavarians:
Bavarian with 3 chocolates with Streuzel and crunchy puffed rice base
Linzer cake
Modern mimosa cake
Cheesecake
Modern English soup

• Mousse:

Balancing parameters of cream-based and fruit-based mousses

Production of bases such as biscuit and crunchy bottoms for:
Sicilian mousse (with ricotta cheese and pears)
Sicilian cannoli mousse
Dark chocolate and white chocolate mousse
Sacher cake (and Ganache for covering)
Whipped ganache
Coffee Mousse

• Puff Pastry:

Balancing the puff pastry

Production of various types of puff pastry products:
Puff Pastry (Poor in butter / Medium in quantity of butter/ Rich in butter)
Apple roses
Small pizzas with puff pastry

• Mirror glazes: various types, use and storage

Cream and fruit based parfaits
Cream parfait
Parfait with pulpy fruit

• Cream puffs, custard and pastry creams: Balancing of the bases for the Pâte à choux dough

Preparation of different products (eg: Puffs, Craquelin, Éclair, Zeppole, Macarons)

Preparation of various types of pastry creams for filling:
Custard (Chocolate, Pistachio, Chantilly) Zabaione Cream

WRITTEN TEST

• External visit organized by the Institute to a Chocolate Laboratory and tastings
• External visit organized by the Institute to a Pastry shop

• 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)

• Italian gelato:

Notes on the history of Italian artisan Gelato and its origins
Bases of Italian artisan Gelato of chocolate

Balancing and production of cream-based and fruit-based flavors:
Cream based gelato
Fruit based gelato
Sorbets
Ice-cream goblet and plated gelato desserts

• Decoration Techniques: Cake Design, Artistic Sugar

Icing (recipe, cone decoration)
Coverage in Sugar Paste
Modeling Techniques with Sugar Paste (animal subjects, cartoons, ceremonies)
Art Flower technique with wafer (construction of the flower, shades with color)
Description of Artistic Sugar
Processing techniques (poured, pulled, blown), basic equipment

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

• FINAL EXAM and Presentation of the CERTIFICATE