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
Valuation
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.
