Lesson 1Flavoring and acidity balance: citrus, vanilla, nuts, coffee, and alcohol use and dosingLearn how to balance sweetness wid acidity, bitterness, and aroma using citrus, vanilla, nuts, coffee, and alcohol. Explore proper dosing, infusion methods, and how flavors change during baking and storage so you fit make di best taste.
Using citrus zest, juice, and confitWorking wid 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 of each core pastry ingredient: flours, fats, eggs, sugars, dairy, starches, and leaveners. Learn how dem properties affect structure, tenderness, color, and shelf life in French pastries wey you go use every day.
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 and eggs behave under heat, how to pasteurize safe, temper without scrambling, prevent curdling, and master smooth, stable custards and crème anglaise for classic French desserts wey people love.
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 of dairy, eggs, and fruit, and how to manage allergens like gluten, nuts, dairy, and eggs when planning, labeling, and producing pastries for customers.
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 handling and ganache. Learn basic tempering curves, how to avoid bloom, and how to adjust ganache ratios for pouring, piping, enrobing, and whipped fillings in your baking.
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, and hydration shape pastry textures, from flaky to tender. Learn to stabilize creams and mousses, control weeping, and preserve crispness in tarts, puff pastry, and garnishes for good results.
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, including laminated doughs, choux, custard-based items, and sweet tart doughs. Understand dem structures, techniques, and how dem serve as bases for classic desserts wey you go make.
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 and isomalt behavior, from simple syrup to hard crack. Learn sugar cooking stages, crystallization control, and how to apply syrups and caramel in glazes, spun sugar, and decorations for fine work.
Simple syrup strengths and usesSugar cooking stages and testsPreventing and fixing crystallizationIsomalt vs sucrose in decorationsCaramel, glazes, and poured sugar
