Lesson 1Taste Mixing and Sour Balance: Using Citrus, Vanilla, Nuts, Coffee, and Alcohol with Right AmountsLearn to mix sweet with sour, bitter, and smells using citrus, vanilla, nuts, coffee, and alcohol. See right amounts, soaking ways, and how tastes change when baking and keeping.
Using citrus zest, juice, and confitWorking with vanilla beans and extractsToasting and grinding nuts for flavorCoffee infusions and reductionsAlcohol, liqueurs, and burn-off timingLesson 2Ingredients: Role of Flour Kinds, Butter (Water Amount), Eggs, Sugar, Milk, Cream, Starches, and Rising AgentsLook at each main pastry ingredient's job: flours, fats, eggs, sugars, milk products, starches, and rising agents. Learn how their features affect build, softness, colour, and keep time in French pastries.
Flour types, protein, and ash contentButter quality, fat, and water contentEggs for structure, richness, and colorSugars for sweetness and browningStarches and chemical leaveners in pastryLesson 3Milk and Egg Cooking: Heating Safely, Mixing Gently, Stop Curdling, Basics of Custard and Crème AnglaiseLearn how milk and eggs act with heat, how to heat safely, mix without lumps, stop curdling, and make smooth, steady custards and crème anglaise for old French sweets.
Pasteurizing milk, cream, and egg basesTempering eggs without scramblingRecognizing and preventing curdlingStarch-thickened vs egg-only custardsCrème anglaise texture and nappe testsLesson 4Food Safety and Allergy Knowledge for Pastry Ingredients and FillingsKnow main pastry safety risks, right keeping of milk, eggs, and fruits, and how to handle allergies like gluten, nuts, milk, and eggs when planning, marking, and making pastries.
Time and temperature danger zonesSafe cooling and storage of fillingsPreventing cross-contaminationManaging major pastry allergensLabeling, disclosure, and guest communicationLesson 5Chocolate and Ganache: Basic Heating, Mixes for Ganache (Pouring, Piping, Covering), Stop BloomGet sure with chocolate handling and ganache. Learn simple heating steps, how to stop bloom, and change ganache mixes for pouring, piping, covering, and whipped fillings.
Types of couverture and cocoa contentSeeding method for temperingRecognizing and preventing bloomGanache ratios for different usesEmulsifying and rescuing split ganacheLesson 6Texture Knowledge: Control Gluten Growth, Water Amount, Steady Creams and Mousses, Crisp vs FlakySee how gluten, fats, and water shape pastry feels, from flaky to soft. Learn to steady creams and mousses, stop leaking, and keep crisp in tarts, puff pastry, and extras.
Gluten development and inhibitionHydration levels in doughs and battersStabilizers for creams and moussesPreventing weeping and syneresisMaintaining crispness and flakinessLesson 7Look at Main Pastry Types: Layered, Choux, Custard, Pâte Sucrée/Pâte Sablée, Puff Pastry KindsCheck main French pastry groups, like layered doughs, choux, custard items, and sweet tart doughs. Know their builds, ways, and how they base old sweets.
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 Cooking Steps and Use in Glazes and CaramelStudy sugar and isomalt ways, from simple syrup to hard crack. Learn sugar cooking steps, crystal control, and use syrups and caramel in glazes, spun sugar, and decor.
Simple syrup strengths and usesSugar cooking stages and testsPreventing and fixing crystallizationIsomalt vs sucrose in decorationsCaramel, glazes, and poured sugar
