Lesson 1Flavouring and acidity balance: citrus, vanilla, nuts, coffee, and alcohol use and dosingDiscover how to harmonise sweetness with acidity, bitterness, and aroma using citrus, vanilla, nuts, coffee, and alcohol. Delve into correct dosing, infusion methods, and flavour development during baking and storage.
Using citrus zest, juice, and confitWorking with vanilla pods and extractsToasting and grinding nuts for flavourCoffee infusions and reductionsAlcohol, liqueurs, and burn-off timingLesson 2Ingredients: function of flour types, butter (water content), eggs, sugar, milk, cream, starches, and leavenersExamine the purpose of each key pastry ingredient: flours, fats, eggs, sugars, dairy, starches, and raising agents. Understand how their properties influence structure, tenderness, colour, and shelf life in French pastries.
Flour types, protein, and ash contentButter quality, fat, and water contentEggs for structure, richness, and colourSugars for sweetness and browningStarches and chemical leaveners in pastryLesson 3Dairy and egg cookery: pasteurisation, tempering, curdling prevention, custard and crème anglaise fundamentalsLearn how dairy and eggs react to heat, safe pasteurisation methods, tempering without scrambling, preventing curdling, and perfecting smooth, stable custards and crème anglaise for traditional French desserts.
Pasteurising milk, cream, and egg basesTempering eggs without scramblingRecognising and preventing curdlingStarch-thickened vs egg-only custardsCrème anglaise texture and nappe testsLesson 4Food safety and allergen awareness relevant to pastry ingredients and fillingsGrasp vital food safety risks in pastry, proper storage for dairy, eggs, and fruit, and managing allergens like gluten, nuts, dairy, and eggs in planning, labelling, and production of pastries.
Time and temperature danger zonesSafe cooling and storage of fillingsPreventing cross-contaminationManaging major pastry allergensLabelling, disclosure, and guest communicationLesson 5Chocolate and ganache: tempering basics, ratios for ganache (pouring, piping, coating), bloom preventionBuild confidence in chocolate work and ganache. Master basic tempering methods, avoid bloom, and tailor ganache ratios for pouring, piping, enrobing, and whipped fillings.
Types of couverture and cocoa contentSeeding method for temperingRecognising and preventing bloomGanache ratios for different usesEmulsifying and rescuing split ganacheLesson 6Texture science: gluten development control, hydration, stability of creams and mousses, crispness vs flakinessInvestigate how gluten, fats, and hydration form pastry textures, from flaky to tender. Stabilise creams and mousses, control weeping, and maintain crispness in tarts, puff pastry, and garnishes.
Gluten development and inhibitionHydration levels in doughs and battersStabilisers for creams and moussesPreventing weeping and syneresisMaintaining crispness and flakinessLesson 7Overview of classic pastry categories: laminated, choux, custard, pâte sucrée/pâte sablée, puff pastry variantsReview the primary French pastry types, including laminated doughs, choux, custard-based items, and sweet tart doughs. Grasp their structures, methods, and roles as foundations for classic desserts.
Laminated doughs and puff pastryChoux pastry and steam leaveningCustard-based tarts and flansPâte sucrée and pâte sablée usesViennoiserie vs dessert pastriesLesson 8Sugar work and syrups: isomalt vs sugar, simple syrup, sugar cooks' stages and their use in glazes and caramelExamine sugar and isomalt properties, from simple syrup to hard crack. Master sugar cooking stages, control crystallisation, and use syrups and caramel in glazes, spun sugar, and decorations.
Simple syrup strengths and usesSugar cooking stages and testsPreventing and fixing crystallisationIsomalt vs sucrose in decorationsCaramel, glazes, and poured sugar
