About the Course
Unleash your inner patissier! This 3-day hands-on workshop delves into Chef Aurelien's Classic Cakes & Pastries. Work alongside him, learning his techniques, signature recipes and crafting the delectable cakes and pastries, like tarts and entremets. 1. 100% Chocolate Tart
Cocoa sweet dough, milk creamy layer, cocoa-soaked chocolate biscuit, chocolate mousse disk, milk Chantilly piping, cocoa crumble
2. Hazelnuta & Raspberry Tart
Hazelnut & raspberry financier, milk Chantilly piping, hazelnut creamy piping, confit piping
3. Lemon Tart
Oven-baked filling, vanilla lemon confit, corn-shaped meringue
4. Exotic Tart
Lime sponge cake, exotic confit, coconut cream
5. Lychee and Rose Tart
Almond & lychee cream, lychee confit, rose cream
6. Mango and Lime Entremets
Almond & coconut sponge cake, mango compote with exotic juice, lime cream
7. Pistachio and Orange Blossom Entremets
Almond sponge cake, orange blossom cream, crunchy layer, pistachio cream
8. Chestnut and Fig Entremets
Crunchy layer, chestnut biscuit, fig confit, chestnut cream, meringue
About Masterchef
Aurelien Trottier
Aurélien Trottier, a distinguished member of Relais Desserts International since 2009 and Ambassador for France at Pâtisserie - Chocolaterie Angers et Cholet, leads as the director of "Artisan passionné," a renowned chocolate pastry shop in Angers.
His culinary journey includes winning the 2008 Buzz gourmand competition, showcasing his talent for creating authentic and innovative gourmet delights. Known for his expertise in balancing textures and flavors, Aurélien Trottier has partnered with Michel Galloyer, founder of "le Grenier à Pain" bakery network. Since 2007, he has skillfully managed "Artisan passionné" on rue Saint-Laud, Angers.