What you will learn
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.