CULAR 246 Specialty Cakes & French Pastr - 75153
(CULAR 246 Specialty Cakes & French Pastr - 75153)

This course expands on basic pastry skills to produce a variety of intricate Cakes, French Ppastries, and Desserts.  An array of advanced techniques will be use for baking different Ssponges, Génoise, Joconde, and Meringue-based preparations, as well as advanced Creams and Fillings, different assembly and decorating techniques.