Thank you for taking part in a confectionery workshop during which, together with Paul Mieszala, we discovered the entire spectrum of applicationś of the new MULTI INTENSE confectionery glaze and MULTI CREAM 🍫✨ creams.
Participants had the opportunity to learn in practice:
- Values and advantages of making sponge cakes with MULTI INTENSE topping.
- Ideas for innovative dessert combinations using retro cakes and MULTI INTENSE topping (HOT & COLD formula).
- Methods of using MULTI CREAM to create: variegates, toppings and crunch (ZERO WASTE formula).
- Principles of coloring (with food dyes) and combining MULTI CREAM with fatty flavor pastes.
- Preparation of the base of buttercream, russel, Swedish type creams and combining them with MULTI CREAM creams.
- Principles of cold storage using the example of butter sable tartalettes.
The workshop took the form of hands-on activities at workstations, which allowed participants to directly apply the knowledge they had gained. Each participant also received a script with recipes, access to training videos and a certificate confirming participation in the training.
✨We thank all participants for their active participation and involvement. We hope that the knowledge and skills gained will contribute to the further development of your passion and career in confectionery.
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