Balancing techniques and innovative frozen creations
A two-day practical training course for professionals, designed to teach them how to balance ice creams and sorbets, optimize textures and flavors, and create innovative frozen desserts that meet current consumer expectations.
On the agenda:
- Making 4 ice creams and 3 sorbets
- Recipes that are 100% stable when frozen
- Working with textures: creaminess, crunchiness, glazing, flavor combinations
- Immediate practical application of technological principles
Objectives
- Knowing how to balance ice cream or sorbet
- Creation of innovative pastries using ice cream and sorbet bases
- Create recipes that are 100% stable when frozen for easy preparation.
- Diversify textures and flavors: crispiness, creaminess, flavor combinations, glazing
- Learn how to work with different sugars according to specific requirements
- Discover the use of fiber in recipes
- Working with natural functional ingredients
Planned resources
Training room, PC/projector, training booklet, Louis François pastry laboratory and ingredients.
Next sessions
April 29, 2026
