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Pastry Course Jakarta – This program consists of 8 meetings, where students will learn various basic techniques of baking which results in obtaining the essential skills for beginner level. At the completion of this program, students will gain knowledge, and be able to make their own fillings with selected base.
Unit Outlines :
Day 1. An introduction to cooking with “Au Bain Marie” or hot-water bath technique.
Day 2. Essential technique on making Sable Breton and Pâte Sablée as tart bases.
Day 3. Fundamental basic technique of making cream-filled pastries.
Day 4. Learn the basis of a Pound cake and a Sponge cake, as well as the chosen filling and decor.
Day 5. A complete insight on creating the perfect Bread.
Day 6. Basic technique of creating flaky, “Viennoserie” baked goods.
Day 7. Uncovering complete knowledge on all-things Macarons.
Day 8. A creativity challenge for students to explore their ability by making a dessert with a flavour of their choice.
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As an intermediate level from the basic program, there will be several previous recipes to continue with additional techniques and, in addition, new menus available for students to practice, such as Entremet and Lapis Legit.
Unit Outlines :
Day 1. An advanced knowledge of technique on making Paris-Brest pastries.
Day 2. Intermediate knowledge on creating flaky, “Viennoserie” baked goods with special Croissant.
Day 3. Dive into make the traditional way to make Lapis Legit with modern flavouring (Matcha).
Day 4. Learn to make various types of Pandan-based baked goods with various fillings.
Day 5. An introduction to 3 layers Entremet; a mousse-based, multi-layered with different textures cake.
Day 6. Further practice on the Entremet with 6 layers and filling alternatives.
Day 7. A creativity challenge for students to explore their ability by making an Entremet with an Indonesian flavour of their choice.