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Le Cordon Bleu - Ottawa Campus
Students will learn the classic techniques of combining ingredients into rich pastries in the course.
The main ingredients in French pâtisserie are flour, butter, eggs and 'savoir-faire!' By learning their various combinations, properties and applications, students will learn how to make various types of pâtisserie like pâte sablée, pâte feuilletée and choux paste; and traditional gâteaux like Saint Honoré, black forest and Paris-Brest. The demonstrations and practical sessions will lead students step-by-step through the basics of French pâtisserie.
Basic Pastry is the first step, followed by intermediate and superior in completing the Diplôme de Pâtisserie.
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