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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 p√Ęte √† 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
Miniature Pastry
sherly saputra

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

Magnific!
Mihaela Eremia

I learned so much, the course is so well explained and easy to follow

great
Paris Papakostas

very good

Excellente. muy bien explicado.
Claudia Marcellini

Excellent
PISANO Michella

absolutely amazing!

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

This is what Scoolinary Courses are like

About Scoolinary

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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
  • Espa√Īol, English
  • English, Espa√Īol, Italiano, Fran√ßais, Deutsch
Difficulty
  • Advanced

Ratings and Reviews

4.6
Avg. Rating
72 Ratings
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What's your experience? We'd love to know!
Paris Papakostas
Posted 1 week ago
great

very good

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Jeet Ram
Posted 2 months ago
excellent

great teaching

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Claudia Marcellini
Posted 3 months ago
Excellente. muy bien explicado.

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Mary C√°rdenas
Posted 3 months ago
Excelente

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Julie Han
Posted 4 months ago
bite sized

The lessons are straight to the point and give you a general idea of the basis of recipes for petit fours. They are good demonstrations for the recipe but will not usually go deeper for the fundamental understanding of each ingredients. The chef is skilful with great workflow, as expected. The recipe book does not contain number of servings which is a minus. Otherwise, the dishes are innovative, fun, and have good potential to be expanded for a bigger pastry dish, or used as basis for variety of flavours.

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Vahida Masic
Posted 5 months ago
very good course

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PISANO Michella
Posted 5 months ago
Excellent

absolutely amazing!

×
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sherly saputra
Posted 7 months ago
Miniature Pastry

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

×
Preview Image
Mihaela Eremia
Posted 8 months ago
Magnific!

I learned so much, the course is so well explained and easy to follow

×
Preview Image
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