Training Overview

The Pastry Training is designed for passionate individuals who want to acquire solid and practical skills in modern and traditional pastry, in a professional environment. The goal is not to "skim the surface", but to understand, practice and produce mastered desserts, reproducible at home or in a semi-professional setting.

Certified Training

Training Fee 1,900 DH

Friday 24, Saturday 25 and Sunday 26 April 2025 From 9:00 AM to 6:00 PM

Lunch offered by the center

This is a certified training. A practical skills certificate will be issued at the end of the 3 days.

Your Chef Trainer

Mounir EL HAJJAJI

Pastry Chef & Trainer

Passionate about the art of pastry, Chef Mounir El Hajjaji will accompany you throughout this training to share his expertise and professional techniques.

Training Level

Beginner to Intermediate

This training is suitable for:

Complete beginners, with no prerequisites
Self-taught enthusiasts looking to structure their knowledge
Passionate individuals who have practiced and want to correct their technical foundations

No diploma or professional experience required.

Training Duration

Total duration: 3 days

Friday 24, Saturday 25 and Sunday 26 April 2025

From 9:00 AM to 6:00 PM
Lunch offered by the center

3-day training allowing total immersion in the pastry world.

Upon completion of the training, participants will be able to:

Learning Objectives

1

Master the fundamentals of pastry

2

Create desserts balanced in taste, texture and visual

3

Understand ingredient roles and key techniques

4

Organize a clean and efficient workstation

5

Gain autonomy to reproduce recipes

Duration : Total duration: 3 days

Detailed Program

Module 1

Fundamentals (Hygiene & techniques)

Laboratory hygiene rules
Workstation organization
Weighing, temperatures, textures
Pastry chemistry basics (emulsions, whipping, baking)

Module 2

Basic Pastries

Sablé pastry
Sweet pastry
Choux pastry
Introduction to puff pastry

Module 3

Creams & Mixtures

Pastry cream
Mousseline cream
Chantilly
Ganaches and cake batters

Module 4

Cakes & Entremets

Génoise and sponges
Assembly and filling
Simple entremets
Glazing techniques

Module 5

Individual Desserts

Tartlets
Filled choux
Verrines
Modern petit fours

Module 6

Decoration & Plating

Using piping bags
Professional finishes
Plating and presentation
Visual enhancement of desserts

Discover the professional recipes you will learn to master

Technical Sheets - Training Recipes

Almond Cream

Butter, powdered sugar, eggs, almond powder, flour - Creaming technique

Pastry Cream

Milk, sugar, pastry powder, vanilla - Thickening cooking

Whipped Vanilla Ganache

Liquid cream, white chocolate, gelatin, vanilla - Whipping technique

Choux Pastry

Water, milk, butter, flour, salt, vanilla, eggs - Drying technique

Shortcrust Pastry

Butter, powdered sugar, eggs, flour - 24h refrigeration

Macaron & Italian Meringue

Almond powder, powdered sugar, egg whites, Italian meringue at 118°C

Download technical sheets

For more details on recipes and techniques taught, download our complete technical sheets.

Download Technical Sheet

Methodology

100% hands-on training
Small groups
Personalized guidance
Complete recipe execution
Advice tailored to each level

Certificate

A certificate of participation is provided at the end of the training.

(This is a practical skills certificate, not a state diploma.)

Included in training

Chef apron provided

All quality ingredients

Detailed recipes

Professional equipment

Your creations to take home

Coffee, tea, tastings

Certificate of participation

Ready to Get Started?

Any questions about this training or pricing?

+212 5 37 62 71 44

contact@atelierchefdunjour.com

Request Schedule Book a Spot

Pastry Masterclass