Lesson 1Gels, pectins an stabilizers: acid interactions, gellin strengths, shelf stability an freeze-thaw behaviorUnderstand gels, pectins, an modern stabilizers fi control texture, cuttability, an shelf life. Explore gellin strength, sugar an acid interactions, an freeze-thaw stability fi inserts, glazes, jams, an plated dessert elements.
High-methoxyl vs low-methoxyl pectinsSugar, acid, an calcium interactionsBloom strength an gel firmness controlFreeze-thaw stability an syneresisUsin gums an proteins as stabilizersLesson 2Entremets construction: sponge bases, mousse stability, textural layerin, insert preparationLearn fi design an assemble refined entremets wid balance textures an flavors. Yuh will plan layers, build stable sponges an mousses, prepare inserts, an manage freezin, glazin, an slicin fi clean, professional results.
Choosin an bakin sponge basesFormulatin stable, airy moussesDesignin textural contrast in layersPreparin inserts, gels, an crunch layersFreezin, unmoldin, an clean slicinLesson 3Laminated doughs: theory, dough temperature control, lamination schedule an faultsDevelop control over laminated doughs fi croissants, puff pastry, an Danish. Study dough composition, plasticity, an temperature, den plan lamination schedules, proofin, an bakin fi achieve even layers an avoid common defects.
Mixin détrempe an restin di doughChoosin an preparin di butter blockTemperature control durin laminationTurn schedules an layer calculationProofin, bakin curves, an fault analysisLesson 4Meringues an sugar work: Italian meringue, pâte à bombe, sugar stages (soft ball to hard crack), temperin an crystallization controlMaster sugar foams an cooked sugar fi stable mousses, buttercreams, an decorations. Learn Italian meringue, pâte à bombe, sugar stages, an how fi control crystallization, texture, an safety in high-temperature sugar work.
Italian meringue: method, safety, common faultsPâte à bombe fi mousses an buttercreamsSugar stages from thread to hard crackPreventin crystallization an seedinPulled, poured, an cast sugar basicsLesson 5Custards, crème anglaise an pastry creams: curdlin prevention, starch vs egg-set methods, strainin an coolinGain confidence wid custards, crème anglaise, an pastry creams by understandin coagulation an starch thickenin. Learn fi prevent curdlin, cook to target temperatures, strain an cool safely, an adapt bases fi baked or frozen uses.
Egg coagulation an safe cookin rangesStarch-thickened vs egg-set systemsTemperin eggs an preventin curdlinStrainin, rapid coolin, an storageEnrichin, flavorin, an lightenin creamsLesson 6Choux pastry wid craquelin: dough hydration, steam expansion, bakin curves, texture controlRefine choux pastry wid craquelin fi consistent rise, hollow interiors, an crisp shells. Control hydration, mixin, an pipin, den manage steam expansion, bakin curves, an fillin fi maintain structure an texture over time.
Panade cookin an egg incorporationAssessin choux paste consistencyPreparin an applyin craquelin discsOven profiles an steam managementDryin, coolin, an storage fi crispnessLesson 7Tempered chocolate an decorations: seedin method, temperature targets, bloom prevention, moldin an shapinPerfect chocolate temperin an decorative work usin di seedin method. Learn crystal formation, temperature curves, an bloom prevention, den practice moldin, spreadin, an shapin thin, glossy decorations wid clean snap.
Cocoa butter crystals an polymorphsSeedin method an temperature curveRecognizin an preventin fat bloomMoldin bars, shells, an bonbon shellsCreatin curls, shards, an garnishesLesson 8Mirror glazes an glazes chemistry: gelatin bloom, temperature windows, de-airin, glazin techniqueExplore di science an technique of mirror glazes an classic glazes. Understand gelatin bloom, emulsification, an ideal temperature windows, den practice mixin, de-airin, strainin, an glazin fi flawless, high-shine finishes.
Selectin gelatin type an bloom strengthCookin an emulsifyin mirror glazesTarget coolin an glazin temperaturesDe-airin, strainin, an reheat glazesGlazin frozen cakes an troubleshootin
