Lesson 1Flavouring and sourness balance: using citrus, vanilla, nuts, coffee, and alcohol with right amountsLearn to mix sweetness with sourness, bitterness, and smells using citrus, vanilla, nuts, coffee, and alcohol. Find out proper amounts, soaking ways, and how flavours change during baking and keeping.
Using citrus skin, juice, and cooked fruitHandling vanilla pods and extractsRoasting and grinding nuts for tasteCoffee soaks and thick reductionsAlcohol, liqueurs, and when to burn offLesson 2Ingredients: role of flour kinds, butter (water amount), eggs, sugar, milk, cream, starches, and rising agentsLook at the job of each main pastry ingredient: flours, fats, eggs, sugars, milk products, starches, and rising agents. Learn how their features affect build, softness, colour, and lasting time in French pastries.
Flour kinds, protein, and ash amountButter quality, fat, and water amountEggs for build, richness, and colourSugars for sweetness and browningStarches and chemical rising agents in pastryLesson 3Milk products and egg cooking: heating safely, mixing gently, stopping curdling, basics of custard and crème anglaiseLearn how milk products and eggs act under heat, how to heat safely, mix without scrambling, stop curdling, and master smooth, steady custards and crème anglaise for traditional French sweets.
Heating milk, cream, and egg mixesMixing eggs without scramblingSpotting and stopping curdlingStarch-thickened vs egg-only custardsCrème anglaise feel and coating testsLesson 4Food safety and allergy awareness for pastry ingredients and fillingsUnderstand main pastry food safety dangers, right keeping of milk products, eggs, and fruit, and how to handle allergies like gluten, nuts, milk products, and eggs when planning, marking, and making pastries.
Time and heat danger areasSafe cooling and keeping of fillingsStopping cross-mixingHandling main pastry allergiesMarking, sharing, and talking to guestsLesson 5Chocolate and ganache: basic heating, mixes for ganache (pouring, piping, covering), stopping bloomGet sure with chocolate handling and ganache. Learn basic heating steps, how to avoid bloom, and how to change ganache mixes for pouring, piping, covering, and whipped fillings.
Kinds of couverture and cocoa amountSeeding way for heatingSpotting and stopping bloomGanache mixes for different jobsMixing and fixing broken ganacheLesson 6Texture knowledge: controlling gluten growth, water amount, steadiness of creams and mousses, crisp vs flakyFind out how gluten, fats, and water amount shape pastry feels, from flaky to soft. Learn to steady creams and mousses, control leaking, and keep crispness in tarts, puff pastry, and extras.
Gluten growth and stopping itWater levels in doughs and battersSteadying agents for creams and moussesStopping leaking and separationKeeping crispness and flakinessLesson 7Overview of traditional pastry types: layered, choux, custard, sweet dough/sandy dough, puff pastry kindsLook over the main French pastry groups, including layered doughs, choux, custard-based things, and sweet tart doughs. Understand their builds, methods, and how they act as bases for traditional sweets.
Layered doughs and puff pastryChoux pastry and steam risingCustard-based tarts and flansSweet dough and sandy dough usesViennoiserie vs dessert pastriesLesson 8Sugar work and syrups: isomalt vs sugar, simple syrup, sugar cooking steps and their use in glazes and caramelStudy sugar and isomalt actions, from simple syrup to hard crack. Learn sugar cooking steps, crystal control, and how to use syrups and caramel in glazes, spun sugar, and decorations.
Simple syrup strengths and usesSugar cooking steps and testsStopping and fixing crystalsIsomalt vs sucrose in decorationsCaramel, glazes, and poured sugar
