Lesson 1Balancing Flavours and Acidity: Using Citrus, Vanilla, Nuts, Coffee, and Alcohol with Proper AmountsDiscover how to mix sweetness with sourness, bitterness, and scents using fruits like citrus, vanilla pods, roasted nuts, brewed coffee, and spirits. Study right measures, soaking ways, and flavour changes during oven time and keeping.
Zest, juice, and preserved citrus usesVanilla pod handling and essence makingRoasting and milling nuts for tasteCoffee soaks and thick reductionsSpirits, cordials, and evaporation timesLesson 2Ingredients: Roles of Flour Varieties, Butter (Moisture Levels), Eggs, Sugar, Milk, Cream, Thickeners, and Rising AgentsLook closely at each main pastry item: grain flours, fats, hen eggs, sweet crystals, fresh milk, thick cream, binding powders, and puff makers. Understand how their traits shape form, softness, hue, and lasting freshness in French sweets.
Flour kinds, strength, and mineral tracesButter grade, oil amount, and liquid partEggs for build, depth, and shadeSweeteners for taste and roast effectBinding agents and puff chemicals in doughLesson 3Handling Dairy and Eggs in Heat: Safe Heating, Gentle Mixing, Avoiding Clumps, Basics of Custard and English CreamGrasp how milk products and eggs act in warmth, safe heating methods, gentle blending to avoid lumps, stopping splits, and perfecting smooth, firm custards and English cream for timeless French sweets.
Heating milk, cream, and egg mixes safelyBlending eggs without curdlingSpotting and stopping splitsThickened vs pure egg custardsEnglish cream smoothness and coating checksLesson 4Food Safety and Allergy Knowledge for Pastry Items and FillingsKnow main risks in pastry safety, right keeping of milk items, eggs, and fruits, and handling allergies like grain protein, nuts, milk, and eggs in planning, marking, and making pastries.
Danger times for heat and waitSafe chill and keep of fillingsStopping mix-ups in handlingHandling key pastry allergiesMarking, sharing, and guest talksLesson 5Chocolate and Thick Cream: Basic Heating, Mix Ratios for Pouring, Piping, Covering, Avoiding White SpotsBuild skill in chocolate work and thick cream. Learn simple heating steps, spot avoidance, and adjust mixes for pouring, piping, covering, and light fillings.
Covering chocolate types and cocoa strengthSeed way for heatingSpotting and stopping white marksThick cream mixes for varied tasksBlending and fixing broken thick creamLesson 6Texture Knowledge: Controlling Grain Protein Growth, Moisture Levels, Stability of Creams and Foams, Crisp vs Layered FeelStudy how grain protein, fats, and water shape pastry feels, from layered to soft. Learn to firm creams and foams, stop leaks, and keep crisp in pies, layered dough, and trims.
Grain protein growth and controlWater amounts in mixes and battersFirming agents for creams and foamsStopping leaks and separationKeeping crisp and layered touchLesson 7Overview of Traditional Pastry Types: Layered, Puff Ball, Custard, Sweet Dough/Sand Dough, Layered Dough KindsReview main French pastry groups, like layered mixes, puff balls, custard items, and sweet pie doughs. Grasp their builds, skills, and roles as bases for timeless sweets.
Layered mixes and puff doughPuff ball and steam puffCustard pies and bakesSweet dough and sand dough rolesBakery vs sweet pastriesLesson 8Sugar Work and Syrups: Clear Sugar vs Regular, Basic Syrup, Sugar Heat Stages and Uses in Coats and Burnt SugarExamine sugar and clear sugar acts, from basic syrup to hard stage. Learn heat steps, crystal control, and apply syrups and burnt sugar in coats, spun threads, and trims.
Basic syrup strengths and rolesSugar heat steps and checksStopping and fixing crystalsClear sugar vs regular in trimsBurnt sugar, coats, and poured forms
