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The document outlines a practical pastry course offered by Bellouet Consulting, focusing on creating modern desserts and small cakes using seasonal fruits. The course is designed for pastry chefs, bakers, restaurateurs, and caterers with basic knowledge of small cake techniques, and includes hands-on training, evaluations, and a final presentation. It takes place over three days in Paris, with all materials provided and a total cost of €1480.00 including taxes.

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