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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.
Miniature Pastrypresentation

Course curriculum

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
Farewell

What you'll learn

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

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
Miniature Pastry_presentation2
Temperature
Rameez Raza

I like the way chef explained every single details.

Técnica yproceso
Sócrates cárdenas

Valoro el proceso y metodología de enseñanza ,estoy muy complacido de ser parte de esta plataforma de formación. Felicitaciones Chef excelente

Procedimientos y decoración
Fiorella Pissani

Un curso muy explicativo de los pastries en miniatura. Método fácil y lo más importante , bien explicado. Recomendado.

One of the best Petit four course
Usman Ansari

all the steps are shown with great understanding.

Nice
Konstantinos Petrogiannakis

Nice

Miniature Pastry
sherly saputra

It gives you so many options and everything is so well explained. I was stunned by how much i enjoyed

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

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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
  • Español, English
  • English, Español, Italiano, Français, Deutsch
Difficulty
  • Avanzado

Ratings and Reviews

4.8
Avg. Rating
640 Ratings
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What's your experience? We'd love to know!
Dana Carmen Ruican
Posted 1 day ago
AMAZING

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

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Gloriande Raimbert
Posted 1 week ago
choux technique

this technique for having same size choux is priceless, thanks

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Usman Ansari
Posted 3 weeks ago
One of the best Petit four course

all the steps are shown with great understanding.

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Cameron Edwards
Posted 4 weeks ago
He was so amazing

This is the skills that I can use at my work

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Sócrates cárdenas
Posted 2 months ago
Técnica yproceso

Valoro el proceso y metodología de enseñanza ,estoy muy complacido de ser parte de esta plataforma de formación. Felicitaciones Chef excelente

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Federico Titone
Posted 2 months ago
Excelente

Voy a poner en práctica

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Rina Shakarova
Posted 3 months ago
its not for beginers

i think recipes should be givng in small amount not for 4 molds

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Jose Ramirez
Posted 3 months ago
Las texturas creo

Good, talvez una receta grande de brawnies gracias.

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Konstantinos Petrogiannakis
Posted 3 months ago
Nice

Nice

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Rameez Raza
Posted 4 months ago
Temperature

I like the way chef explained every single details.

×
Preview Image
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