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Goûter Academy

Fruit Purees in Modern Desserts

Pastry & Dessert

From coulis to entremets: apply real fruit purees in plated desserts, mousses and frozen applications with professional consistency.

Programme Outline

01Puree Foundations

Selecting & Storing Purees
Coulis, Gels & Glazes

For registration, schedule, pricing and full course details, please contact us via WhatsApp.

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Fruit Purees in Modern Desserts — Goûter