Original
(888)

Miniature Pastry

Different types of petits fours with a trend towards current pastry designed to surprise your restaurant and event guests.

Learn techniques from traditional recipes and use them to create your own aesthetic petits fours.

In this course we become acquainted with the work philosophy of Xavi Donnay, a producer of exquisite work and the creator of very surprising petits fours with an elegant aesthetic.

We quickly review basic techniques, such as the preparation of creme anglaise and sablé; to focus on derivative preparations such as different types of toppings and mousses.

At the end of the course you will be able to:

  • design your own mini sweet bites to serve at parties, sweet tables and any event that requires small bites or finger foods.
  • design small cakes based on your own tastes or seasonally available products.
 %s course image - %s

Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

Course Content

Chapter 1 - Course Introduction
Chapter 2 - Characteristics of Miniature Pastry
Chapter 3 - Mango and Passionfruit Sable
Chapter 4 - Truffle Choux
Chapter 5- Pistacho Gianduja Madeleine
Chapter 6 - White Chocolate and Lime Rocher
Chapter 7 - Petit Four Crown
Chapter 8 - Glazed Brownie
Before you go

Six different types of mini sweet bites produced efficiently and with great delicacy

What you'll learn

Six different types of mini sweet bites made with traditional and unconventional approaches.

An interesting feature of this course is the opportunity to learn about the work methodology of Xavi Donnay and the Lasarte restaurant team. You will see how the preparation processes ensure that each petit four is served to the client in optimal conditions, discover all the previous preparation stages, and understand how to make the workflow more efficient.

In terms of techniques, you will learn how to spray with velvet and use a spray gun inside a mold, with each method offering a different finish. You will also see how to standardize pâte à choux, ensuring it is always the same shape and size. We will prepare classic glazes, in addition to natural glazes, without artificial colors or gelling agents of animal origin.

You will see the potential of a dessert with many different textures: cream, mousse, velvet and glaze. Any social event requires keto or flourless and gluten-free recipes and here Xavi Donnay offers a gianduja in the shape of Madeleine, and a white chocolate rocher.

Who is it for?

This course is aimed at professional and amateur pastry chefs with intermediate- advanced pastry knowledge. It is also for those responsible for the food and beverage offering at events, or anyone who wants to learn how to prepare surprising petit fours.

What you’ll need

  • Fan oven
  • 2-3 cm cookie cutter
  • Hemispherical silicone molds
  • Madeleine-shaped silicone molds
  • Silpat
  • Pastry bags
  • Parchment paper
  • Blender
  • Immersion blender or turmix
  • Compression gun
  • Thermometer

 %s course image - %s

Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

See what our Members are saying

😍

😍

Xyza Galope

World-Class Miniature Pastry Course

Xavier Donnay is a brilliant chef and teacher. His course covers basics like mousse, choux, cake, chocolate, glaze, and cremeux. I wish it covered custard fillings and cheesecake too. However, the existing recipes are great. One thing I struggled with is that my gelatin and freezer were not strong enough so I had to make adjustments. I now feel confident to make my own petit fours. Thanks Xavi!

Andrew Freire

Very interesting and easy to follow!

I really enjoyed the class. It had many different recipes to show a variaty of different petit fours. Good basics to then develop your own ideas. Sadly, some of the videos had technical issues, like no audio or the videos where switched.

Jenny T

VERY GOOD

LIKE IT

Rawan Khudari

Top quality

Such beautiful mini desserts and very well executed and presented! No wonder Xavi is a well known pastry chef!

Panos

Temperature

I like the way chef explained every single details.

Rameej Raja

Meet your Instructor

 %s course image - %s

World’s Best Pastry Chef 2020, Lasarte (3 Michelin stars)

Xavi shows us his versatility as a pastry chef and his talent for giving the pastry kitchen the prominence it deserves.

About Scoolinary

Members who liked this course also liked

Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2 hr HD video
  • 6 Recipes
  • 27 Lessons
  • Recipe book
  • 6 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
Level
  • Advanced

Ratings and Reviews

4.9
Avg. Rating
888 Ratings
5
100
4
9
3
1
2
1
1
0
What's your experience? We'd love to know!
Xyza Galope
Posted 3 weeks ago
😍

😍

×
Preview Image
Jenny T
Posted 1 month ago
Very interesting and easy to follow!

I really enjoyed the class. It had many different recipes to show a variaty of different petit fours. Good basics to then develop your own ideas. Sadly, some of the videos had technical issues, like no audio or the videos where switched.

×
Preview Image
Andrew Freire
Posted 1 month ago
World-Class Miniature Pastry Course

Xavier Donnay is a brilliant chef and teacher. His course covers basics like mousse, choux, cake, chocolate, glaze, and cremeux. I wish it covered custard fillings and cheesecake too. However, the existing recipes are great. One thing I struggled with is that my gelatin and freezer were not strong enough so I had to make adjustments. I now feel confident to make my own petit fours. Thanks Xavi!

×
Preview Image
Janine Alannan
Posted 2 months ago
Brilliant lesson

Really enjoyed this class, learned many things about small pastries

×
Preview Image
Panos
Posted 5 months ago
Top quality

Such beautiful mini desserts and very well executed and presented! No wonder Xavi is a well known pastry chef!

×
Preview Image
Nikolas Tsafos
Posted 5 months ago
Great job

Great job

×
Preview Image
Rawan Khudari
Posted 6 months ago
VERY GOOD

LIKE IT

×
Preview Image
Dana Carmen Ruican
Posted 7 months ago
AMAZING

El curso muy bien explicado, tecnicas faciles y las recetas muy apetisantes ! Thank you so much !!

×
Preview Image
Gloriande Raimbert
Posted 7 months ago
choux technique

this technique for having same size choux is priceless, thanks

×
Preview Image
Usman Ansari
Posted 8 months ago
One of the best Petit four course

all the steps are shown with great understanding.

×
Preview Image
Show more reviews
What's your experience? We'd love to know!

You almost have it!

Please complete this information before starting

Last Name (required)
First Name (required)
Country (required)

Please select a country

Do you work in the hospitality industry?

Answer Yes or No

Clear