Lesson 1Gels, pectins and stabilisers: acid interactions, gelling strengths, shelf stability and freeze-thaw behaviourUnderstand gels, pectins, and modern stabilisers to control texture, cuttability, and shelf life. Explore gelling strength, sugar and acid interactions, and freeze-thaw stability for inserts, glazes, jams, and plated dessert elements in local production.
High‑methoxyl vs low‑methoxyl pectinsSugar, acid, and calcium interactionsBloom strength and gel firmness controlFreeze‑thaw stability and syneresisUsing gums and proteins as stabilizersLesson 2Entremets construction: sponge bases, mousse stability, textural layering, insert preparationLearn to design and assemble refined entremets with balanced textures and flavours. You will plan layers, build stable sponges and mousses, prepare inserts, and manage freezing, glazing, and slicing for clean, professional results in restaurant settings.
Choosing and baking sponge basesFormulating stable, airy moussesDesigning textural contrast in layersPreparing inserts, gels, and crunch layersFreezing, unmolding, and clean slicingLesson 3Laminated doughs: theory, dough temperature control, lamination schedule and faultsDevelop control over laminated doughs for croissants, puff pastry, and Danish. Study dough composition, plasticity, and temperature, then plan lamination schedules, proofing, and baking to achieve even layers and avoid common defects in baking.
Mixing détrempe and resting the doughChoosing and preparing the butter blockTemperature control during laminationTurn schedules and layer calculationProofing, baking curves, and fault analysisLesson 4Meringues and sugar work: Italian meringue, pâte à bombe, sugar stages (soft ball to hard crack), tempering and crystallisation controlMaster sugar foams and cooked sugar for stable mousses, buttercreams, and decorations. Learn Italian meringue, pâte à bombe, sugar stages, and how to control crystallisation, texture, and safety in high-temperature sugar work for precise results.
Italian meringue: method, safety, common faultsPâte à bombe for mousses and buttercreamsSugar stages from thread to hard crackPreventing crystallization and seedingPulled, poured, and cast sugar basicsLesson 5Custards, crème anglaise and pastry creams: curdling prevention, starch vs egg-set methods, straining and coolingGain confidence with custards, crème anglaise, and pastry creams by understanding coagulation and starch thickening. Learn to prevent curdling, cook to target temperatures, strain and cool safely, and adapt bases for baked or frozen uses in patisserie.
Egg coagulation and safe cooking rangesStarch‑thickened vs egg‑set systemsTempering eggs and preventing curdlingStraining, rapid cooling, and storageEnriching, flavoring, and lightening creamsLesson 6Choux pastry with craquelin: dough hydration, steam expansion, baking curves, texture controlRefine choux pastry with craquelin for consistent rise, hollow interiors, and crisp shells. Control hydration, mixing, and piping, then manage steam expansion, baking curves, and filling to maintain structure and texture over time in production.
Panade cooking and egg incorporationAssessing choux paste consistencyPreparing and applying craquelin discsOven profiles and steam managementDrying, cooling, and storage for crispnessLesson 7Tempered chocolate and decorations: seeding method, temperature targets, bloom prevention, moulding and shapingPerfect chocolate tempering and decorative work using the seeding method. Learn crystal formation, temperature curves, and bloom prevention, then practice moulding, spreading, and shaping thin, glossy decorations with clean snap for elegant finishes.
Cocoa butter crystals and polymorphsSeeding method and temperature curveRecognizing and preventing fat bloomMolding bars, shells, and bonbon shellsCreating curls, shards, and garnishesLesson 8Mirror glazes and glazes chemistry: gelatin bloom, temperature windows, de-airing, glazing techniqueExplore the science and technique of mirror glazes and classic glazes. Understand gelatin bloom, emulsification, and ideal temperature windows, then practice mixing, de-airing, straining, and glazing for flawless, high-shine finishes on desserts.
Selecting gelatin type and bloom strengthCooking and emulsifying mirror glazesTarget cooling and glazing temperaturesDe‑airing, straining, and reheating glazesGlazing frozen cakes and troubleshooting
