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
  • manufacturing of all the basic raw material ( almond paste, hazelnut paste, pistachio paste, icings, etc.... )
  • different biscuits, croustillants and icings
  • 2009 World Cup croustillant technique
  • creams, compotes and supremes ( chocolate, caramel, blackcurrant, pistachio, hazelnut, vanilla, raspberry, exotic, strawberry, pineapple, etc... )
  • quick and precise assembly
  • velvet icing with spray gun special relief that does not unstick
  • quick and elegant fine chocolate decoration
  • finishing in accordance with the flavours
  • tasting study and analysis

Small Cakes and Tarts

  • enhancing the products and seasonal fruits
  • Selecting and pairing the flavours
  • working on the contrast of textures and colours
  • manufacturing of all the basic raw material ( almond paste, hazelnut paste, pistachio paste, icings, etc.... )
  • baking choux pastry, puff pastry, sweet pastry, short pastry and crumble
  • cooking pastry cream, cream, compote, etc...
  • quick and precise assembly
  • managing the ‘mise en place’
  • mounting and finishing at the last minute
  • sober, pure, colorful and rational decoration
  • finishing in accordance with the flavours
  • tasting study and analysis

Contemporary Travel Cakes

  • shapes, colours and flavours selection
  • manufacturing of all the basic raw material ( almond paste, hazelnut paste, pistachio paste, icings, etc.... )
  • 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
  • managing the ‘mise en place’
  • storage and preservation of products
  • colorful and rational decoration
  • presenting the plates in accordance with shapes and colours
  • tasting study and analysis

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
  • manufacturing of all the basic raw material ( almond paste, hazelnut paste, pistachio paste, icings, etc.... )
  • different biscuits and croustillants
  • 2009 World Cup croustillant technique
  • creams, compotes and supremes ( chocolate, caramel, blackcurrant, pistachio, hazelnut, vanilla, raspberry, exotic, strawberry, pineapple, etc... )
  • different icing techniques (spray gun)
  • velvet icing with spray gun special relief that does not unstick
  • quick and elegant fine chocolate decoration
  • finishing in accordance with the flavours
  • tasting study and analysis

Plated Desserts Around Fruits

  • flavour selection around fruits
  • naming the desserts
  • working on the contast of 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 and analysis

Plated Desserts Around Chocolate

  • flavour selection around chocolate
  • naming the desserts
  • working on the contast of textures
  • working on temeperature, hot and cold
  • selection of the plates
  • elaboration of different biscuits, creams, ice creams, sorbets, jellies, emulsions, compotes, etc....
  • realization of different technique of chocolate decors
  • 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 and analysis

Tea Time and Sweet Snacking

  • manufacturing of all the basic raw material ( almond paste, hazelnut paste, pistachio paste, icings, etc.... )
  • baking of Gène bread ( pistachio, hazelnut, chesnut, chocolate, kiwi, etc... )
  • making the garnishes ( raspberry, apricot, caramel, exotic, 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
  • tasting study and analysis

Gluten Free and Shelled Nuts Free Pastries

  • know the different gluten free flour
  • define the use of each flour
  • know tne substitute ingredients for shelled nuts
  • develop recipes respecting these constraints
  • manufacturing of all the basic raw material
  • realization of gluten free recipes
  • realization of shelled nuts free recipes
  • working on the contrast of textures and colours
  • realization of sweet paste, short pastry, puff pastry and choux pastry
  • realization of different biscuits, croustillants and icings
  • different creams, supremes and compotes
  • quick and precise assembly
  • managing the ‘mise en place’
  • finishing in accordance with the flavours
  • tasting study and analysis

Vegetable Pastries

  • know the substitute ingredients for dairy products
  • know tne substitute ingredients for eggs
  • develop recipes respecting these constraints
  • manufacturing of all the basic raw material
  • realization of dairy product free recipes
  • realization of egg free recipes
  • working on the contrast of textures and colours
  • realization of sweet paste, short pastry, puff pastry and crumble
  • realization of different biscuits, croustillants and icings
  • different creams, supremes and compotes
  • realization of decors respecting these constraints
  • quick and precise assembly
  • managing the ‘mise en place’
  • finishing in accordance with the flavours
  • tasting study and analysis

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
  • tasting study and analysis

Chocolate Bonbons and Confectioneries

  • moulded bonbons ( working on 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 .... )
  • fruit paste ( strawberry, apricot, raspberry, quince, blackcurrant, etc .... )
  • cereal bars
  • fruit marshmallows ( raspberry, blackcurrant, passion fruit, etc... )
  • products storing
  • presentation and packaging
  • tasting study and analysis

Fresh Petits Fours

  • selecting and pairing the flavours
  • manufacturing of the basic raw material
  • work on the contrast of textures and colours
  • quick and precise assembling
  • managing the ‘mise en place’
  • products storing and preserving
  • sober, pure, colorful and rational decoration
  • finishing in accordance with the flavours
  • assembling in accordance with the shapes and colours
  • tasting study and analysis

Dry and Soft Petits Fours

  • selecting and pairing the flavours
  • manufacturing of the basic raw material
  • work on the contrast of textures and colours
  • realization of recipes
  • cutting and shaping of products
  • dressage and cooking the products
  • managing the ‘mise en place’
  • products storing and preserving
  • assembling in accordance with the shapes and colours
  • tasting study and analysis

Artistic Sugar Showpieces

  • 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 pastillage ( leaves, fllowers, relief, etc... )
  • working on pulled sugar, isomalt ( flowers, ribbon, blown sugar, straw, 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 the temperatures control and service of the plates
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