Lesson 1Hydration, gluten formation and how ingredients affect textureLearn how water, milk, and other liquids interact with flour proteins and starches. Understand gluten development, mixing methods, and how fats, sugars, and acids change chewiness, flakiness, and crumb in different pastry styles.
Hydration levels and dough consistencyGluten formation and how to limit itAutolyse, resting, and dough relaxationEffects of fat, sugar, and eggs on glutenMixing methods: stirring, creaming, foldingLesson 2Ingredient storage, shelf life, and simple spoilage signsLearn how to store flours, fats, nuts, dairy, and leaveners safely. Understand shelf life, rancidity, and loss of potency, and recognise simple spoilage signs so your pastries stay consistent, flavourful, and food‑safe.
Dry storage: flour, sugar, and leavenersRefrigeration and freezing best practicesProtecting fats and nuts from rancidityRecognising off smells, colours, and texturesLabelling, dating, and rotation systemsLesson 3Sugar chemistry: confectioners, granulated, invert, and their rolesExplore how different sugars behave in pastry. Learn sweetness levels, crystallisation, hygroscopicity, and how confectioners, granulated, brown, and invert sugars affect tenderness, colour, spread, and shelf life in baked goods.
Comparing granulated, brown, and confectioners’ sugarInvert sugar, glucose, and corn syrup functionsSugar’s role in tenderness, spread, and moistureCaramelisation, Maillard browning, and colourSugar and crystallisation control in candiesLesson 4Salt, acids, and flavourings: balancing taste and dough behaviourDiscover how salt, acids, and flavourings shape pastry. Learn to balance sweetness, control gluten and browning, and layer aromas using extracts, zests, spices, and infusions without overpowering structure or texture.
Salt’s role in flavour and gluten controlAcids: buttermilk, yoghurt, and citrus juicesVinegar and cream of tartar in doughsUsing extracts, zests, and whole spicesBalancing sweetness, richness, and acidityLesson 5Reading and adapting recipes: yield calculation, unit conversion, and ratio adjustmentsDevelop confidence reading and adjusting pastry recipes. Practice interpreting baker’s notes, calculating yields, converting between units, and adjusting ratios for pan size, altitude, and desired texture while keeping balance.
Decoding recipe structure and key cuesConverting between volume and weight unitsAdjusting yields and pan sizes safelyTweaking sugar, fat, and liquid ratiosAdapting recipes for altitude and ovensLesson 6Fat types and working temperatures: butter vs margarine vs shorteningCompare butter, margarine, and shortening in pastry. Learn about fat content, plasticity, melting range, and flavour, and how working temperature and handling affect flakiness, aeration, spread, and mouthfeel in doughs and creams.
Butter composition, grades, and water contentMargarine and shortening: pros and consPlasticity, melting point, and flakinessIdeal fat temperatures for mixing methodsPreventing greasy, dense, or oily texturesLesson 7Dairy and alternatives: milk vs cream, stabilisers, and fat content impactExamine dairy products and non‑dairy alternatives in pastry. Learn fat percentages, proteins, and stabilisers, and how they influence whipping, thickening, browning, and mouthfeel in creams, custards, and baked goods.
Milk types, fat levels, and pastry usesCream types and whipping performanceEvaporated, condensed, and powdered milkNon‑dairy milks and vegan cream optionsStabilisers, emulsifiers, and label readingLesson 8Principles of baker’s percentages and scaling recipesMaster baker’s percentages as a tool for precise pastry formulation. Learn to express ingredients relative to flour, scale recipes up or down, compare formulae, and troubleshoot texture by adjusting hydration, fat, and sugar levels.
Defining baker’s percentages by flour weightConverting a recipe into baker’s percentagesScaling formulae for any batch sizeAdjusting hydration, fat, and sugar levelsUsing percentages to compare dough stylesLesson 9Properties and functions of common ingredients: flours, fats, sugars, eggs, dairy, leavenersSurvey the main pastry ingredients and their core functions. Understand how flours, fats, sugars, eggs, dairy, and leaveners contribute structure, tenderness, moisture, and flavour so you can choose and substitute with intention.
Flour types, protein levels, and usesFats for tenderness, flakiness, and flavourSugars for sweetness, colour, and moistureEggs for structure, richness, and glossDairy and leaveners in crumb developmentLesson 10Egg science: whole eggs, yolks, whites — emulsification, structure, and foamingUnderstand how whole eggs, yolks, and whites behave in pastry. Learn coagulation, emulsification, and foaming, and how mixing, temperature, and sugar affect structure in cakes, custards, meringues, and enriched doughs.
Egg composition: whites, yolks, and whole eggsCoagulation temperatures and curdling preventionEggs as emulsifiers in batters and custardsWhipping egg whites: stages and stabilityUsing eggs for richness, colour, and shine
