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Artisan Sugar Candies and Candy Bars
Date: Apr 24 - Apr 27, 2017 (1:00 pm - 8:00 pm)
Course level: Professional ♦♦♦
In this four-day, hands-on course for professionals, explore the world of sugar with Las Vegas's MGM National Harbor Executive Pastry Chef, Chef Sylvain Bortolini.
In this back-by-popular-demand class, you will explore a range of Chef Bortolini’s signature recipes. He will coach you on the practical knowledge needed to make fine sugar candies a reality in your business and how to structure them for medium- and large-scale production. You will learn the technology behind making guimauves, jelly candies, pulled sugar candies, and the best methods to use them in your pastry shop. You will also learn the art of sugar crusting candies, glazing candies, and even jam making!
Benefit from his expertise as he guides you through techniques that will put you a step ahead of the competition.
Some of the recipes may include:
2 Layer Raspberry/Vanilla Guimauve with Fresh Fruit Puree
Molded Passion Fruit Popsicle Guimauve with Fresh Fruit Puree
Vanilla/Kalamansi Jelly Candy with Liquid Strawberry Center
Vanilla/Passion Jelly Egg Candy
Enrobed Rum Liqueur
Apple Pate de Fruit with Calvados Liqueur
Pulled Sugar Candies
Choco/Mint Berlingot de Carpentras
Feuillete Fruit Candy with Oil Base Filling
Feuillete Fruit Candy with Marmelade Filling
Feuillete Praline Candy with Hazelnut Duja Filling
Sucette Candy with Innovative Texture
Bitter Orange Amere Jam
Raspberry Anise Jam
Apricot Almond Jam
Glazed Pate de Fruit
Marrons Glaces (Candied Chestnut)
This course is approved by the American Culinary Federation for 28 Continuing Education Hours (CEH's).