Balancing techniques and innovative frozen creations
A 2-day hands-on training course for professionals, designed to help you master the art of balancing ice creams and sorbets, optimize textures and flavors, and create innovative frozen desserts that meet today’s consumer expectations.
Course outline:
- Preparation of 4 ice creams and 3 sorbets
- Adapting recipes for pastries and specialty desserts: small-format items, frozen desserts, ice cream sandwiches…
- Adapting to consumer expectations: less sugar, improved Nutri-Score, ...
- Working with textures: creaminess, crunch, glazes, 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
Evaluation
Review and analysis of achievements at the end of the training program; satisfaction survey at the end of the training program.
Planned resources
Training room, computer/projector, training manual, pastry lab, Louis François recipes and ingredients. Recipes prepared in pairs, with theoretical concepts put into practice throughout the two-day program.
Next sessions
March 23, 2027
