Conquest Courses
The Focus:
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Pastries- Lamination, steam-leavening, and piping.
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Breads- Hydration, shaping, and fermentation mastery.
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Layered doughs- Precision rolling, crisping, and syrup-soaking.
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Fresh pasta: dough texture, rolling, shaping, sauce pairing.
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Pâtisserie: pâte types, set fillings, curds, layered mousses, glazes, and textures.
$ 99
Mount Blanc
Three Distinct Pastry Types
(3 Lessons)
Lesson 1:
Classic French Croissant and Kouign Amann
Lesson 2:
Rough Puff Pastry- Savoury Layers
Lesson 3:
Choux Pastry- Eclairs & Choux au Craquelin
$ 99
Mount Sinai
Tissue-Thin Dough Across Cultures
(3 Lessons)
Lesson 1:
Handmade Phyllo for Baklava
Lesson 2:
Traditional Samoosa Pur (with two different fillings)
Lesson 3:
Fresh Pasta Masterclass- Lasagne: Sheets & Layers
$ 99
Mount Etna
Magic of Artisan Bread & Dairy
(3 Lessons)
Lesson 1:
Korean Garlic Bread and Cream Cheese from scratch
Lesson 2:
Braided Bread and Everyday Milk Rolls (using Tangzhong)
Lesson 3:
Fougasse (Shaped French bread) and Fresh Butter
$ 99
Grand Canyons
Showpiece Desserts & Hospitality Table Scapes
(3 Lessons)
Lesson 1:
New York Baked Cheesecake & Burnt Basque Cheesecake
Lesson 2:
Fresh Lemon Tarts & Pumpkin Praline Pie
Lesson 3:
Advanced Hospitality Brunch Showcase
$ 99
Pyrenees
Elegant Cakes with Refined Finishes
(3 Lessons)
Lesson 1:
Smith Island Cake (multi-layered precision)
Lesson 2:
Opera Cake (French Almond & Coffee Cake)
Lesson 3:
Bounty Entremets: Mousse, Layers and Mirror Glaze