Lesson 1Mixing Flavors and Sour Balance: Using Citrus, Vanilla, Nuts, Coffee, and Alcohol with Right AmountsLearn to mix sweet with sour, bitter, and smells using citrus, vanilla, nuts, coffee, and alcohol. Find out right amounts, ways to soak flavors, and how they change when baking or keeping them stored safely.
Using citrus skin, juice, and cooked piecesWorking with vanilla pods and liquid extractsRoasting and grinding nuts for better tasteCoffee soaks and thick reductionsAlcohol, strong drinks, and when to burn offLesson 2Ingredients: Role of Different Flours, Butter (Water Amount), Eggs, Sugar, Milk, Cream, Thickeners, and Rising AgentsLook closely at each main pastry ingredient: flours, fats, eggs, sugars, milk products, thickeners, and rising agents. Learn how their qualities change the build, softness, color, and how long they stay good in French pastries we make here.
Flour kinds, protein amount, and ash partsButter quality, fat, and water insideEggs for build, richness, and nice colorSugars for sweet and browning effectThickeners and chemical risers in pastry workLesson 3Milk and Egg Cooking: Heating Safely, Mixing Gently, Stopping Clumps, Basics of Custard and English CreamLearn how milk and eggs act when hot, how to heat safely, mix without messing up, stop clumps, and get smooth, steady custards and English cream for traditional French sweets we enjoy.
Heating milk, cream, and egg mixes safelyMixing eggs gently without scramblingSeeing and stopping clumps from formingThickened with starch vs eggs only custardsEnglish cream feel and coating testsLesson 4Food Safety and Allergy Knowledge for Pastry Ingredients and FillingsUnderstand main risks in pastry food safety, right keeping of milk, eggs, and fruits, and how to handle allergies like wheat gluten, nuts, milk, and eggs when planning, marking, and making pastries for people.
Time and heat danger areas to watchSafe cooling and keeping of fillingsStopping mix-ups between different foodsHandling big pastry allergies wellMarking, telling, and talking to guestsLesson 5Chocolate and Thick Cream: Basic Heating, Mixes for Thick Cream (Pouring, Piping, Covering), Stopping White SpotsGet sure with handling chocolate and thick cream. Learn simple heating ways, how to stop white spots, and change thick cream mixes for pouring, piping, covering, and whipped fillings that stay nice.
Kinds of chocolate covers and cocoa amountSeeding way for heating chocolateSeeing and stopping white spotsThick cream mixes for different jobsMixing smooth and fixing broken thick creamLesson 6Feel Science: Controlling Wheat Build, Water Amount, Steady Creams and Mousses, Crunch vs LayersFind out how wheat build, fats, and water shape pastry feels, from layered to soft. Learn to steady creams and mousses, stop leaking, and keep crunch in pies, layered pastry, and side bits.
Wheat build and how to stop itWater levels in doughs and mixesSteady things for creams and moussesStopping leaking and water coming outKeeping crunch and layers goodLesson 7Look at Main Pastry Kinds: Layered, Puffed, Custard, Sweet Dough/Sand Dough, Layered Pastry ChangesLook over the big French pastry families, like layered doughs, puffed, custard things, and sweet pie doughs. Understand their builds, ways, and how they base traditional sweets we make.
Layered doughs and puffed pastryPuffed pastry and steam risingCustard pies and flat bakesSweet dough and sand dough usesBread-like vs sweet pastriesLesson 8Sugar Work and Syrups: Isomalt vs Sugar, Simple Syrup, Sugar Cooking Steps and Use in Covers and Burnt SugarStudy sugar and isomalt ways, from simple syrup to hard break. Learn sugar cooking steps, control crystals, and use syrups and burnt sugar in covers, spun sugar, and nice bits.
Simple syrup strengths and jobsSugar cooking steps and checksStopping and fixing crystalsIsomalt vs regular sugar in nice bitsBurnt sugar, covers, and poured sugar
