BAK 250 — Petit Fours, Candies and Classical Mignardise (4 Credits)
Make individual mini French pastries and petit fours such as éclairs, fruit tartelettes, macarons, and madeleines. Practice French pastry elements such as pastry cream, buttercream, glazes, cream-based, fruit-based, and chocolate-based fillings, and doughs. Create petit fours displays; make sugar confectioneries such as pâté de fruit, guimauve, praline, caramels, nougats, lollipops, and gummies. Learn how to package and display candies.