Don’t confuse them to rich creamy cakes, these are Laminated, shortened or whipped baked dough or batters... Pastries are rich dough and batter, they are either laminated, shortened or piped to get the best results of flakiness and puff. Pastry making add to many varieties in bakery production, from both snacks and dessert making.
The program is chosen for commercial requirement as well as hobby healthy home needs.
With our past experience of Student completing this program, they have been confident in Pastry product making either as self consumption or to commercially produce.
One can also choose this as a lucrative hobby and venture in business by starting a Home based bakery
Check out Terms & Condition
Danish pastry, Cinnamon rolls, Wind mills, Custard twist, Apple envelopes, Chocolate croissant, Puff pastryVeg & egg puff, Bouchees & vol-au-vents, Cheese straw, Cream horns, Kharie, Palmiers, Dilpasand, Eccles cake,
Apple turn over, Short Crust Pastry, Pumpkin pie, Quiche, Filo pastry, Bak lava, Strudel, Choux pastry, Profiteroles, Éclairs, Paris-Brest, Cream buns, Sweet paste, Cusatard tart, Bakewell tart, Fruit pie, Lemon meringue tart, Chocolate pie,
Fillings - Pastry cream, Custard cream, Crème analgise, Almond cream, Crème diplomate
Includes Training booklet and raw-material used in class.
Products made in class is distributed proportionately to the participation.