Masterclass EISF | Tarte au sucre : recette CAP pâtisserie, techniques et cuisson

In this masterclass, Annabelle makes a sugar pie from brioche dough, demonstrating two shaping methods, the key steps of rising, egg wash, filling with butter, cream, and sugar, as well as baking guidelines. The video also explains points useful for the CAP pâtisserie exam, including choosing the simplest method on exam day. The video also revisits the history of sugar pie in northern France and Belgium, the role of beet sugar, the differences between vergeoise and cassonade, and several regional variations, including the Quebec version. #SugarPie #CAPPatisserie #PatisserieMasterclass ⬇︎ Questions answered in the video ⬇︎ What is a sugar pie? How do you make a sugar pie with brioche dough? Which dough should you use for a sugar pie in the CAP pâtisserie exam? How do you make the cavities in a sugar pie? Should you use butter, cream, or both in a sugar pie? What temperature and baking time should you use for a sugar pie? What is the difference between brown sugar and dark brown sugar? Which method should you choose for the sugar pie on the day of your CAP exam? ⬇︎Our Training Programs⬇︎ CAP Pastry Chef, CAP Baker, CAP Chocolatier-Confectioner, CAP Cooking, Specialized Certificate in Shop Pastry, CAP Hotel-Café-Restaurant Services & Vegetarian Culinary Art ➜ Are you eager to learn and perfect your skills? Visit our website to discover our complete programs or schedule a phone appointment 📞 with one of our advisors to discuss your goals. ➜ https://eisf.fr/contact/ CAP Training and More Appointments ➜ https://eisf.fr