Pastry is an art and, as such, it is not exempt from trends and new ways of understanding the preparation of basic products, as well as new high pastry formulas.
Differentiating yourself in such an extensive and competitive market requires keeping up to date with new ideas for preparation or execution in pastry techniques and industry trends. The ability to develop a successful business, as well as creativity in the food sector go hand in hand with training, which is why a guaranteed advanced pastry program it will be one of the best resources for pastry professionals to raise their level, as well as their techniques and take the step to Haute Pastry.
Training must provide new skills, knowledge and solutions that respond to the new needs of consumers, whose purchasing decision process has varied greatly in recent years. For example, in the gastronomic sector, the social trends of consumers are transferred to sustainable products, from km0, Gluten Free pastries or Vegan formulation, among others.
Know the new trends in haute pastry It is, without a doubt, an element of great value to be prepared for this new demand. But, what techniques must a High Pastry professional control? Take note of the techniques that will help cooks, pastry chefs, pastry chefs or gastronomy professionals to master your profession with more precision.
High Pastry Techniques
workshop pastry
The bakery bakery is relevant and essential to prepare different handmade products. Mastering this environment will help to have a better management of concepts such as the preparation of the masses, the creation of biscuits or other specific Haute Pastry products such as the so-called entremets, increasingly popular.
La workshop pastry It is a basic factor to know, thus being important to understand and know how to apply in order to produce certain products.
restaurant pastry
Desserts on a restaurant menu make a difference and the value of its customers. know and know how to work different textures For the preparation of ice creams or crisps, it is basic to be able to surprise with new designs without forgetting its traditional flavor.
Petit four and confectionery
The small oven and confectionery are key elements that must be introduced within the field of High Pastry, and also know how to use them in their preparation, since there is a wide margin for create new flavors, textures and combinations, such a must for a good professional in the pastry sector.
Learning modern and trending confectionery or chocolate art techniques multiplies the capacity for creativity and innovation in new ways of understanding this type of product, being a differentiating element that acts as a competitive advantage.
Substitution Pastry
As we have previously mentioned, consumer needs have changed exponentially in just a few years. Currently, responding to these needs is vital to be aligned with the wishes of consumers and to be able to have a successful business.
The substitution pastry is one that is made product-based without sugar or without gluten without forgetting the options vegan pastry. The new culinary inclinations go hand in hand with substitution pastry, which requires knowledge of how to approach and work with this type of product, due to its exponential growth in recent years.
Improving the professional profile within the Haute Pastry sector requires constant training in gastronomic knowledge, updating ideas for the preparation or preparation of basic products, gastronomic trends and techniques for making different pastry products, so constant training must be paramount.
