The Art of Ice Cream and Frozen Pastry

About This Course

The Art of Frozen Delights: Professional Ice Cream Crafting Chilled Creations: Mastering the Art of Gourmet Ice Cream.

 

“Creative ice-cream and frozen desserts for holidays and celebrations”

 

Learn from one of France’s top ice-cream artisans, Emmanuel Ryon, World Pastry Champion and Best French Craftsman/Meilleur Ouvrier de France Ice Cream Maker. Happening this August 26, 27, 28 2024.

 

Training Method

Throughout the duration of the training, the trainees are closely monitored and advised by a Meilleur Ouvrier de France. The trainer will teach and illustrate his exceptional skills and answer the participants’ questions.

 

The training combines theoretical contributions in the training room and practical exercises allowing trainees to implement their knowledge and increase their professional skills and capabilities. 70% of the training time is devoted to practical applications. The training ends with the completion of a project. The trainees will be asked to create a beautiful original frozen dessert with attractive decorative elements.

Masterclass Objectives

Deepen and broaden the knowledge of the trainees to enable them to:

  • Master the characteristics of the ingredients
  • Master mixing and dosing techniques
  • Master the different protocols for making ice cream, sorbets and granitas.
  • To know how to make attractive presentations

 

Pastry chef (definition)

  • Master basic knowledge: pastes, creams, mousses, decorations.
  • Doughs: puff pastry (double, inverted), crumbly dough (sweet, shortbread, shortcrust pastry), yeast dough (cakes, madeleines), fermented yeast dough (brioche, milk bread), puff yeast dough (croissant, pain au chocolat, raisin bread), choux pastry, etc.
  • Creams: butter cream (meringue, custard), pastry cream (mousseline, fruit), whipped and whipped cream, custard, etc.
  • Mousses: chocolate, fruit, Bavarian, etc. • The decorations: cornet writing, marzipan.

 

Ice cream maker (definition)

  • The rules for preserving products throughout manufacturing.
  • Master the technology of ice cream and sorbets, understand everything about the ingredients and the calculation of ice cream and sorbet recipes
  • Mastering basic knowledge: respecting the chronology of the different manufacturing phases, mastering the characteristics of materials to produce balanced ice creams, mastering cooking.
  • Manufacture of frozen products: Ice cream, sorbet ice cream, granita, parfaits
  • Production of products used in the composition of frozen desserts: fruit jellies, biscuits, coulis, meringues.
  • Decorating and decoration techniques: making decorative elements (boiled sugars, drawn sugars, nougatine), shaping techniques, other decorative tips

Learning Outcomes, Product yield and achievements (subject to change):

  • Rolled Yule log: Japanese green tea biscuit, chestnut cream, matcha green tea cream
  • Discovery log: white Japanese biscuit, coconut shortcrust pastry, roasted pineapple, coriander cream, coconut vanilla mousse
  • Jasmine Log: Choux pastry biscuit, creamy jasmine, vanilla cream
  • Arlequin entremets: Pistachio Joconde biscuit, mango mousse, mango coulis, raspberry mousse, raspberry coulis
  • Children’s log: Japanese biscuit, strawberry sorbet, raspberry coulis and milk flower ice cream
  • Chocolate avocado: avocado ice cream, Mexican chocolate ice cream, Japanese biscuit
  • Frozen nougat: morello cherry cinnamon mint sorbet, frozen nougat mousse, marzipan
  • Glazed popsicles: juniper berry apricot coulis and almond ice cream
  • Mont Blanc ice cream verrine: brown whiskey coulis, chestnut ice cream, matcha green tea ice cream, Mont Blanc mixture
  • Cocktail sorbet: Campari passion

 

3 Days Programme Summary

  • Day 1: Frozen Pastry from 8.30am – 4.30pm
  • Day 2: Frozen Pastry from 10.30am – 4.30pm
  • Day 3: Ice Cream from 8.30am – 4.30pm

Course Structure

  • Methodology

    Theory, Demonstration and Hands-on

  • Assessment

    Submit implementation plan and report (see extra note for details)

  • Certificate

    Upon successful completion of the course, you will receive a Certificate of Participation.

Course Fees

Full Course Fee incl. 9% GST $2,180
View Payment Terms

Registration information For Masterclass registration and information about funding please email christophe@stellaorientis.com and cet@shatec.sg

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