Learn on smartphones anytime, anywhere!
Lesson at home kitchen.
You can master the typical sweets each time. Not only confectionery techniques but also theory at your own pace.
Five days of making sweets.
Schooling at Osaka Cooking & Confectionery College.
Course fee 1 day: 10,000 yen
Schooling in a professional facilities is a special 5 days. Direct guidance by the chef is a continuous discovery!
(He's active around the world.)
I recommend the Osaka Cooking & Confectionery College's correspondence course. At home, you can learn the basics of making sweets at your own pace from teachers of DAICHO. I look forward to seeing you as a special lecturer of schooling and sharing the skills. I think it's a busy day, but please do your best.
What is egg white foaming? Learn how to whip egg yolk and egg white separately.
●Charlottr aux poires
●Tiramisu
Learn the principle of egg white foaming. How to whip egg yolk and egg white together.
●Turful torte
●Roulé thé vert
Learn about professionally made choux and custard.
●Paris-breast
●Saint-honoré
Learn about the history of French confectionery, which has a long tradition. Differences in butter type and usage.
●Classic chocolate
●Linzer torte
How to knead cookies and tarts dough.Learn the theory of correlation between temperature and dough.
●Pear Clafouti
●Citrus curd tart
Learn about the types and characteristics of fresh cream and typical mousse sweets.
●Fresier
●Marron mousse
