French Pastry Course
This course equips you with professional skills to master French pastries, including laminated doughs for croissants, choux pastry for éclairs, custards, caramel techniques, and recipe scaling. You will learn production planning, quality control, storage methods, and elegant plating to achieve consistent, high-standard results suitable for professional kitchens or boutique bakeries, ensuring service-ready desserts every time.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on expertise in French pastries through this course, covering laminated doughs, choux pastry, custards, and iconic desserts such as croissants, éclairs, mille-feuille, tarte au citron, and crème brûlée. Master exact recipes, proofing and baking methods, scaling for batches, production schedules, storage solutions, and professional plating techniques to produce reliable, top-quality outcomes in busy kitchen settings.
Elevify advantages
Develop skills
- Master laminated dough techniques for professional croissants and pain au chocolat efficiently.
- Develop reliable pastry recipes using baker’s percentages, scaling, and batch yields.
- Execute perfect custards and creams like crème brûlée, lemon curd, and crème pâtissière.
- Optimise pastry production with service scheduling, storage, and quality control.
- Troubleshoot common pastry issues quickly for better lift, texture, and consistency.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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