Miniature Pastry
Different types of petits fours with a trend towards current pastry designed to surprise your restaurant and event guests.
World’s Best Pastry Chef 2020, Lasarte (3 Michelin stars)
Learn techniques from traditional recipes and use them to create your own aesthetic petits fours.
In this course we become acquainted with the work philosophy of Xavi Donnay, a producer of exquisite work and the creator of very surprising petits fours with an elegant aesthetic.
We quickly review basic techniques, such as the preparation of creme anglaise and sablé; to focus on derivative preparations such as different types of toppings and mousses.
At the end of the course you will be able to:
- design your own mini sweet bites to serve at parties, sweet tables and any event that requires small bites or finger foods.
- design small cakes based on your own tastes or seasonally available products.
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Course Syllabus
Course Content
Chapter 2 - Characteristics of Miniature Pastry
Chapter 3 - Mango and Passionfruit Sable
Chapter 4 - Truffle Choux
Chapter 5- Pistacho Gianduja Madeleine
Chapter 6 - White Chocolate and Lime Rocher
Chapter 7 - Petit Four Crown
Chapter 8 - Glazed Brownie
Before you go
Six different types of mini sweet bites produced efficiently and with great delicacy
What you'll learn
Six different types of mini sweet bites made with traditional and unconventional approaches.
An interesting feature of this course is the opportunity to learn about the work methodology of Xavi Donnay and the Lasarte restaurant team. You will see how the preparation processes ensure that each petit four is served to the client in optimal conditions, discover all the previous preparation stages, and understand how to make the workflow more efficient.
In terms of techniques, you will learn how to spray with velvet and use a spray gun inside a mold, with each method offering a different finish. You will also see how to standardize pâte à choux, ensuring it is always the same shape and size. We will prepare classic glazes, in addition to natural glazes, without artificial colors or gelling agents of animal origin.
You will see the potential of a dessert with many different textures: cream, mousse, velvet and glaze. Any social event requires keto or flourless and gluten-free recipes and here Xavi Donnay offers a gianduja in the shape of Madeleine, and a white chocolate rocher.
Who is it for?
This course is aimed at professional and amateur pastry chefs with intermediate- advanced pastry knowledge. It is also for those responsible for the food and beverage offering at events, or anyone who wants to learn how to prepare surprising petit fours.
What you’ll need
- Fan oven
- 2-3 cm cookie cutter
- Hemispherical silicone molds
- Madeleine-shaped silicone molds
- Silpat
- Pastry bags
- Parchment paper
- Blender
- Immersion blender or turmix
- Compression gun
- Thermometer
Course recipes
In this course you will learn
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Meet your Instructor
World’s Best Pastry Chef 2020, Lasarte (3 Michelin stars)
Xavi shows us his versatility as a pastry chef and his talent for giving the pastry kitchen the prominence it deserves.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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Temperature
I like the way chef explained every single details.