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

Xavier Donnay

What's included?

  • 2 hr HD video 
  • 6 recipes 
  • 29 lessons
  • Recipe book
  • Course certificate

SpanishEnglish, Spanish, Italian, French, German, Portuguese.

Watch Intro Video
Presentation

Learn traditional techniques and use them to create your own signature petits fours

Get to know Xavi Donnay, chef and innovator who uses the petit four as both a vehicle of flavor and a medium for artistic expression.

Quickly review basic techniques, such as how to prepare creme anglaise and sablé, then shift your focus to preparations that can be evolved from the basics, like different kinds of toppings and mousses. 

By the end of this course you will be able to:

  • Design your own miniature pastries to serve at parties, dessert tables, or at any event that requires small bites or finger foods
  • Design small cakes based on your own tastes and/or seasonally-available ingredients.


miniature pastry

Course curriculum

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What you'll learn

Six different types of professionally-made miniature pastries

Learn how to make six different types of miniature pastries made with both traditional and unconventional approaches.

A unique feature of this course is the chance to learn the methodology of Xavi Donnay and the Lasarte restaurant team. You will learn the various stages of prep and understand how to optimize your workflow, plus you’ll see how the preparation process is fundamental to ensure that each petit four reaches the client in optimal conditions.

You will learn the technique for a velvet finish and how to use a spray gun for the inside of a mold. Each method will yield a different texture. You will also learn the secret to pâte à choux and how to make sure its shape and size are always uniform. You will prepare classic glazes in addition to natural glazes free of artificial colors and gelling agents derived from animal origin.

You will see the potential of a dessert with different textures, like creamy, velvety, and glazed. For social events requiring keto or flourless and gluten-free recipes, Xavi Donnay offers a gianduja in the shape of a madeleine, and a white chocolate rocher.

Who is it for?

This course is aimed at professional and amateur pastry chefs with intermediate to advanced knowledge of pastry. It’s also for those responsible for the food and beverage offerings at events, or anyone who wants to learn how to prepare magnificent petits fours.


What you'll need

  • Fan oven
  • 2-3 cm / ¾-1” cookie cutter 
  • Silicone hemisphere molds
  • Silicone madeleine molds
  • Silpat
  • Pastry bags
  • Parchment paper
  • Blender
  • Immersion blender or Turmix
  • Compression spray gun
  • Thermometer


miniature pastry

Instructor

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

Xavier Donnay

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

Social proof: reviews

5 star rating

Magnific!

Mihaela E

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

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

Read Less
5 star rating

Excellent

PISANO M

absolutely amazing!

absolutely amazing!

Read Less
5 star rating

Miniature Pastry

sherly s

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

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

Read Less

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