Instructors: BAM Pâtisserie Academy | 1 section • 5 lectures • 30m total length
Video: MP4 1280x720 44 KHz | English + Sub | Updated 3/2022 | Size: 640 MB
How to make flower cones?
What you'll learn
How to make desserts in a cone.
How to make mini Pavlova cake in a cone.
How to make flower cones.
How to make chocolate mousse.
How to make pistachio mousse.
Requirements
Silicone spatula.Oven-safe dish.Mixer.Microwave.Chocolate.Cones.
Description
Who is Gorazd Potočnik?
The professional pâtissier spent the early years of his career abroad. At the time, Slovenia did not have much to offer in terms of opportunities for education and growth in the field of pâtisserie. So he started reading foreign literature on pâtisserie and gradually joined the ranks of world-renowned pastry chefs. He acquired a lot of knowledge, as he created more and more incredible and unusual desserts that would soon shape the very top of the pâtisserie world. Apart from being skillful with the whisk and great at making desserts, he is now also actively involved in educating people on the topics of desserts and pâtisserie. One could say he is nothing short of a pâtisserie trailblazer.
Why an online course on making flower cones?
Flower cones are an innovative sweet treat and a real trend in pâtisserie. Catching the eyes of every guest, sweet mini cones can be part of cake decoration or a sweet snack on their own. The online course focuses on making desserts in cones as well as different fillings, such as pistachio mousse or mini Pavlova in a cone.;Professional pastry chef Gorazd Potočnik will guide you through different flavor and texture combinations, introduce you to different ways of decorating sweet cones and show you his favorite dessert. In this online course you will learn all tips and tricks for making flower cones.;The course will stay in your user profile even after you're done watching so that you can access it anytime.
''In this online course, I will show you a true innovation in the world of pâtisserie. It's what I love.;And it's delicious. It's something new and interesting."
Gorazd Potočnik, professional pâtissier
Who this course is for:Beginner pastry chefs.
Homepage
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