Lesson 1Flavoring and acidity balance: citrus, vanilla, nuts, coffee, and alcohol use and dosingLearn fi balance sweetness wid acidity, bitterness, an aroma usin citrus, vanilla, nuts, coffee, an alcohol. Explore proper dosing, infusion methods, an how flavors evolve durin bakin an storage, yuh see.
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: function of flour types, butter (water content), eggs, sugar, milk, cream, starches, and leavenersExamine di role a each core pastry ingredient: flours, fats, eggs, sugars, dairy, starches, an leaveners. Learn how dem properties affect structure, tenderness, color, an shelf life inna French pastries, mon.
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 3Dairy and egg cookery: pasteurization, tempering, curdling prevention, custard and crème anglaise fundamentalsLearn how dairy an eggs behave under heat, how fi pasteurize safely, temper widout scramblin, prevent curdlin, an master smooth, stable custards an crème anglaise fi classic French desserts, yuh know.
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 allergen awareness relevant to pastry ingredients and fillingsUnderstand key pastry food safety risks, correct storage a dairy, eggs, an fruit, an how fi manage allergens like gluten, nuts, dairy, an eggs when plannin, labelin, an producin pastries fi service.
Time and temperature danger zonesSafe cooling and storage of fillingsPreventing cross-contaminationManaging major pastry allergensLabeling, disclosure, and guest communicationLesson 5Chocolate and ganache: tempering basics, ratios for ganache (pouring, piping, coating), bloom preventionGain confidence wid chocolate handlin an ganache. Learn basic temperin curves, how fi avoid bloom, an how fi adjust ganache ratios fi pourin, pipin, enrobin, an whipped fillings, irie style.
Types of couverture and cocoa contentSeeding method for temperingRecognizing and preventing bloomGanache ratios for different usesEmulsifying and rescuing split ganacheLesson 6Texture science: gluten development control, hydration, stability of creams and mousses, crispness vs flakinessExplore how gluten, fats, an hydration shape pastry textures, from flaky to tender. Learn fi stabilize creams an mousses, control weepin, an preserve crispness inna tarts, puff pastry, an garnishes.
Gluten development and inhibitionHydration levels in doughs and battersStabilizers for creams and moussesPreventing weeping and syneresisMaintaining crispness and flakinessLesson 7Overview of classic pastry categories: laminated, choux, custard, pâte sucrée/pâte sablée, puff pastry variantsSurvey di main French pastry families, includin laminated doughs, choux, custard-based items, an sweet tart doughs. Understand dem structures, techniques, an how dem serve as bases fi 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 caramelStudy sugar an isomalt behavior, from simple syrup to hard crack. Learn sugar cookin stages, crystallization control, an how fi apply syrups an caramel inna glazes, spun sugar, an decorations.
Simple syrup strengths and usesSugar cooking stages and testsPreventing and fixing crystallizationIsomalt vs sucrose in decorationsCaramel, glazes, and poured sugar
