Enderun’s Pastry and Bakery Courses are two series of workshops devoted purely to this highly specialized area of culinary arts. Through the guidance of Enderun’s expert pastry chef instructors, who will both direct and encourage them, participants will be introduced to pastry and baking fundamentals, from cooking principles, ingredients, proper use of equipment, to techniques in preparation and baking of real recipes. Each day in the series covers a different sphere of pastry and bakery, for students to finish with a confident understanding of different areas of the field.

At the end of the entire course, the participants must:

• Be acquainted with principles and terminologies in pastry and baking
  
• Be able to identify ingredients commonly used in baking and their applications
  
• Have full grasp of preparation methods, including properly operating equipment, and be able to replicate the procedure in hands-on applications

Participants may take either or both courses, as certificates will be awarded upon completion of each.

 

Pastry and Bakery I: September 30, October 1, 7, 8, 14 (1:00 pm - 5:30 pm)
PhP 17,500

Day 1 | Mignardise
A. Madeleine
B. Piémontais
C. White Chocolate Macadamia Nut Cookies

Day 2 | Custards and Creams
A. Two-Layered Panna Cotta
B. Chocolate Mousse
C. Crème brûlée

Day 3 | Pâte à choux
A. Cream Puffs
B. Éclairs
C. Swans
D. Crème Pâtissière

Day 4 | Pies and Tarts
A. Lemon Meringue Pie
B. Chocolate Truffle Tart
C. Quiche Lorraine

Day 5 | Cakes
A. Hazelnut Dacquoise with & Fresh Fruits
B. Genoise with Whipped Ganache
C. Cheesecake

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

 

Pastry and Bakery II: September 2, 3, 9, 10, 16 2010
PhP 18,500 (1:00 pm - 5:30 pm)

Day 1 | Lean Breads
A. Baguette
B. Foccacia with Roasted Garlic
C. Fougasse

Day 2 | Rich Breads
A. Beignets
B. Savarin
C. Chocolate Cherry Bread

Day 3 | Petit Fours
A. Lemon Diamonds
B. Chestnut-Cognac Cake
C. Chocolate-Caramel Tarts

Day 4 | Plated Desserts
A. Louis XV
B. Crêpe Suzette

Day 5 | Plated Desserts
A. Chocolate Shortbread with Cremeux and Flamed Bananas
B. Pineapple Fritters with Spiced Condiment and Coconut Cream