Miniature Pastry
Different types of petits fours with a trend towards current pastry designed to surprise your restaurant and event guests.
Mejor pastelero del mundo 2020, 3 Estrellas Michelin
Course Content
Course Content
2 - Characteristics of Miniature Pastry
3 - Mango and Passionfruit Sable
4 - Truffle Choux
5- Pistacho Gianduja Madeleine
6 - White Chocolate and Lime Rocher
7 - Petit Four Crown
8 - Glazed Brownie
Free
Before you go
About this Course
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.
What's included?
- 2 hr HD video
- 6 Recipes
- 27 Lessons
- Recipe book
- 6 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Course Recipes
Meet your Instructor
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.
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
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Ratings and Reviews
4.9
Avg. Rating
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Judy Keegan
Miniature Marvels with Xavi Donnay
Step into Xavier Donnay’s sweet little world at Lasarte — six dazzling mini bites, from velvet‑sprayed jewels to gluten‑free treasures. Learn pro tricks, master textures, and serve up petit fours that pack a big wow in every tiny bite.
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Temperature
I like the way chef explained every single details.