{"id":10617,"date":"2019-06-06T13:26:00","date_gmt":"2019-06-06T11:26:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10617"},"modified":"2022-05-24T13:27:14","modified_gmt":"2022-05-24T11:27:14","slug":"cours-interentreprises-et-creme-vanille","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/cours-interentreprises-et-creme-vanille\/","title":{"rendered":"Cours interentreprises et cr\u00e8me vanille"},"content":{"rendered":"\n<p><strong>Dans son billet mensuel, Roman Artison partage avec les lecteurs de \u00ab panissimo \u00bb son quotidien d\u2019apprenti p\u00e2tissier-confiseur de 1\u00e8re ann\u00e9e. Ce mois, il aborde son exp\u00e9rience des cours interentreprises.<\/strong><\/p>\n\n\n\n<p>Du jeudi\u202f16 au samedi 18\u202fmai, je me suis pr\u00e9sent\u00e9 aux cours interentreprises accompagn\u00e9 de six camarades de classe ainsi qu\u2019une fille. Je ne la connaissais pas auparavant \u00e9tant dans une autre classe. J\u2019y ai beaucoup appris, notamment les m\u00e9thodes de tourage pour la p\u00e2te feuillet\u00e9e allemande, fran\u00e7aise ou encore hollandaise ainsi que pour la p\u00e2te sucr\u00e9e lev\u00e9e tour\u00e9e et celle que l\u2019on utilise pour les croissants.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-quelques-desaccords\">Quelques d\u00e9saccords<\/h2>\n\n\n\n<p>Malheureusement, certaines choses m\u2019ont aussi d\u00e9plu\u2009; en particulier le cas de la cr\u00e8me vanille. Nous avons d\u00fb faire une cr\u00e8me vanille avec de vraies gousses de vanille ainsi qu\u2019une autre avec de la poudre d\u00e9j\u00e0 faite artificielle. Personnellement je n\u2019approuve pas la deuxi\u00e8me m\u00e9thode car ce n\u2019est que de l\u2019ar\u00f4me mais il n\u2019y a pas la moindre trace de vanille. D\u2019ailleurs, comme l\u2019enseignant nous l\u2019a dit et plusieurs \u00e9tudes le prouvent, cet ar\u00f4me est extirp\u00e9 des glandes annales de castor et il leur sert pour marquer leur territoire. J\u2019ai alors fait la remarque au professeur que ces cr\u00e8mes ne sont pas naturelles et que les enseignants seraient plus intelligents d\u2019apprendre \u00e0 la \u00abnouvelle g\u00e9n\u00e9ration\u00bb comment faire une vraie cr\u00e8me vanille et laisser les produits industriels et chimiques de c\u00f4t\u00e9. Ses seuls arguments ont \u00e9t\u00e9 que la plupart des entreprises se servent de ces poudres et qu\u2019il faut donc savoir faire comme eux et que les gousses de vanille co\u00fbtent trop cher. Il a ensuite donn\u00e9 comme exemple que s\u2019il voulait acheter un mille-feuille contenant de la vraie cr\u00e8me \u00e0 la vanille \u00e0 chaque membre de sa famille (cinq personnes) il aurait \u00e0 payer au minimum sept francs par pi\u00e8ces. Il aurait donc environ 35\u202ffrancs \u00e0 payer. Il a, pour finir, ajout\u00e9 \u00abExcusez moi, mais les glandes anales de castor, c\u2019est naturel\u00bb.<br>Les gens pensant comme lui devraient revoir leurs priorit\u00e9s. La plupart ont tous au minimum une t\u00e9l\u00e9vision (\u00e0 environ mille francs) chez eux et chaque membre de la famille poss\u00e8de un smartphone (valant au minimum 400\u202ffrancs). C\u2019est souvent les parents qui paient le tout.<br>Il faut apprendre \u00e0 se nourrir correctement m\u00eame s\u2019il faut en payer le prix plut\u00f4t que de s\u2019acheter des \u00abgadgets\u00bb qui sont finalement bien moins importants que la nourriture saine et naturelle.<br>J\u2019ai aussi \u00e9t\u00e9 contraint de faire des croissants bicolores, ce qui n\u2019est, certes, pas dramatique mais je n\u2019y vois pas vraiment de sens. Pourquoi utiliser autre ingr\u00e9dients que ceux que nous offre la nature\u2009? D\u2019autant plus que je ne les trouvais pas sp\u00e9cialement beaux. Il y a eu encore quelques petits d\u00e9saccords comme ceux-ci mais en fin de compte c\u2019\u00e9tait pour moi une belle exp\u00e9rience car il y a eu aussi plein de nouvelles recettes pour moi qui ne travaille presque jamais en boulangerie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans son billet mensuel, Roman Artison partage avec les lecteurs de \u00ab panissimo \u00bb son quotidien d\u2019apprenti p\u00e2tissier-confiseur de 1\u00e8re ann\u00e9e. Ce mois, il aborde son exp\u00e9rience des cours interentreprises. Du jeudi\u202f16 au samedi 18\u202fmai, je me suis pr\u00e9sent\u00e9 aux cours interentreprises accompagn\u00e9 de six camarades de classe ainsi qu\u2019une fille. Je ne la connaissais pas auparavant \u00e9tant dans une [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10618,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[],"class_list":["post-10617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formation-releve"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Cours interentreprises et cr\u00e8me vanille | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/cours-interentreprises-et-creme-vanille\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cours interentreprises et cr\u00e8me vanille\" \/>\n<meta property=\"og:description\" content=\"Dans son billet mensuel, Roman Artison partage avec les lecteurs de \u00ab panissimo \u00bb son quotidien d\u2019apprenti p\u00e2tissier-confiseur de 1\u00e8re ann\u00e9e. Ce mois, il aborde son exp\u00e9rience des cours interentreprises. Du jeudi\u202f16 au samedi 18\u202fmai, je me suis pr\u00e9sent\u00e9 aux cours interentreprises accompagn\u00e9 de six camarades de classe ainsi qu\u2019une fille. 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