LANGILLIER JEROME CONSEILS
150, Rue de Gerland
69007 Lyon 07

Lyon - Rhône Alpes

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N°TVA : 84510660210

Pastry perfecting courses and trainings

Jérôme Langillier is a Master of Pastry who is passionate and loves his work. He shares his know-how during Pastry trainings on request, in the Rhône-Alpes region, in France and abroad .
Located in the 7th district of Lyon, he offers perfecting courses over several days to allow each one to develop his creativity and to find his own gustatory and artistic identity.
You can contact Jérôme Langillier Langillier for further information on his Pastry trainings.

Pastry trainings content

Trendy entremets

  • enhancing the products and the seasonal fruits
  • flavour selection and pairing
  • working on the contrast of textures and colours
  • different biscuits, croustillants and icings
  • quick and precise assembly
  • sober, pure, colorful and rational decoration
  • finishing in accordance with the flavours
  • tasting study
  • 2009 World Cup croustillant technique
  • creams, compotes and supremes ( chocolate, blackcurrant, pistachio, violet, vanilla, raspberry, etc... )
  • manufacturing of all the basic raw material ( almond paste, hazelnut paste, pistachio paste, icings, etc.... )
  • velvet icing with spray gun special relief that does not unstick
  • finishing in accordance with the flavours
  • quick and elegant fine chocolate decoration
  • All the suggested recipes have been adopted by a demanding clientele

Small cakes and tarts

  • enhancing the products and seasonal fruits
  • Selecting and pairing the flavours
  • working on the contrast of textures and colours
  • quick and precise assembly
  • baking choux pastry, puff pastry, sweet pastry, short pastry and crumble
  • sober, pure, colorful and rational decoration
  • finishing in accordance with the flavours
  • tasting study
  • managing the ‘mise en place’
  • mounting and finishing at the last minute
  • pastry cream, creams, compotes etc...
  • manufacturing of all the basic raw material ( almond paste, hazelnut paste, pistachio paste, icings, etc.... )
  • finishing in accordance with the flavours
  • quick and elegant fine chocolate decoration
  • All the suggested recipes have been adopted by a demanding clientele

Contemporary Travel Cakes

  • assembling and baking the contemporary Basque cakes
  • assembling and baking the travel tarts
  • baking and assembling the friand cakes ( orange, pistachio morello cherry, chocolate, etc... )
  • cakes stuffed with infusions, dried fruits, confits and marmelades ( tonka morello cherry, tea orange, raspberry, lemon bergamot, etc... )
  • injection of confits with a syringe
  • shapes, colours and flavours selection
  • managing the ‘mise en place’ -stockage et conservation des produits
  • colorful and rational decoration
  • presenting the plates in accordance with shapes and colours
  • tasting approach by the guests

Trendy Christmas logs

  • conceiving a Christmas menu
  • selecting and pairing the flavours
  • working on assembling and cutting the log
  • working on the contrast of textures and colours
  • different biscuits and croustillants
  • different icing techniques (spray gun)
  • sober, pure, colorful and personalized decoration
  • tasting study
  • 2009 World Cup croustillant technique
  • creams and supremes ( chocolate, hazelnut, blackcurrant, pistachio, violet, vanilla, caramel, etc... )
  • manufacturing of all the basic raw material ( hazelnut paste, pistachio paste, icings, etc.....)
  • velvet icing with spray gun special relief that does not unstick
  • finishing in accordance with the flavours
  • quick and elegant fine chocolate decoration
  • All the suggested recipes have been adopted by a demanding clientele.

Contemporary plated desserts

  • flavour selection
  • naming the desserts
  • working on textures
  • working on temeperature, hot and cold
  • selection of the plates
  • elaboration of different biscuits, creams, ice creams, sorbets, jellies, emulsions, compotes, etc....
  • managing the ‘mise en place’
  • products storing and preserving
  • organization for an optimal reactivity
  • plating the desserts
  • desserts staging
  • managing the transport in the restaurant room
  • presenting the desserts to the clients
  • tasting study

Tea Time and Sweet Snacking

  • manufacturing of all the basic raw material
  • baking of Gène bread ( pistachio, hazelnut, chesnut, chocolate, etc... )
  • making the garnishes ( raspberry, apricot, caramel, etc... )
  • die cutting, decoration and baking shortbread
  • assembling club sandwich and sweet burger
  • storage and preservation of products
  • rational and colorful finish
  • dressage according to shapes and colours
  • approach and study of tasting

Special Allergen Pastry

  • know the different families of allergens
  • know and find tne ingredients of substitution
  • develop recipes respecting allergenic contries
  • manufacturing of all the basic raw material
  • realization of gluten-free recipes
  • realization of recipes without nuts
  • realization of lactose-free recipes
  • realization of recipes without eggs
  • working on the contrast of textures and colours
  • different biscuits, croustillants and icings
  • different creams, supremes and compotes
  • approach and study of tasting

Splendours of Croquembouches

  • theme selection
  • working on symbol and style
  • baking nougatine
  • selection of the cutting shapes
  • cutting, moulding, and quick shaping of the nougatine
  • baking of a choux pastry smooth, thick and moisture resistant
  • 3 dimensions mounting
  • cooking a flavoured clear and moiture resistant caramel by controling the colouration throughout the process
  • quick, elegant and customised decoration in accordance with the theme
  • fine and flavoured pastillage
  • quick finish with isomalt
  • managing the transport
  • assembling after transport

Chocolate bonbons and sweets

  • Moulded bonbons ( working on coloured cocoa butter with spray gun, texture of the fillings, ganaches, confits, etc... )
  • Soaked bonbons ( home made praliné, fruit ganaches, infusions, emulsion, crystallization, coating and finish, etc... )
  • soft caramels ( passion fruit, lemon, raspberry, pistachio, chocolate, dried fruits, etc... )
  • fruit creams ( strawberry, apricot, pina colada, lychee, pear, etc .... )
  • cereal bars
  • fruit marshmallows ( raspberry, blackcurrant, passion fruit, etc... )
  • products storing
  • presentation and packaging

Fresh and soft petits fours

  • shapes and colours selection
  • manufacturing of the basic raw material
  • selecting and pairing the flavours
  • work on the contrast of textures and colours
  • cooking the products
  • quick and precise assembling
  • sober, pure, colorful and rational decoration
  • finishing in accordance with the flavours
  • managing the ‘mise en place’
  • mounting and finishing at the last minute
  • quick and elegant fine chocolate decoration
  • products storing and preserving
  • approach and study of the tasting
  • assembling in accordance with the shapes and colours

Artistic sugar pieces

  • Theme selection
  • working on symbol and style
  • conception of a sugar art work (structure)
  • selecting and pairing the colours, the elements
  • quick drying fine pastillage
  • working on pulled sugar, isomalt ( flowers, ribbon, blown sugar, straw, etc... )
  • working on pastillage ( fllowers, relief, etc... )
  • poured sugar with and without moulds, vinyle, silicone and greaseproof
  • solid bonding and equilibrium of the mounting
  • transport management

International Competitions Preparation

  • study of the competition rules
  • equipment logistics
  • contacting partners
  • choice of the theme
  • moulds conception
  • choice of the presenting elements
  • recipes elaboration
  • technical and artistic support
  • organization of the workstation
  • respect of the planning and schedules
  • management, temperature control and service of the plates
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