Lesson 1Flavouring and acidity balance: citrus, vanilla, nuts, coffee, and alcohol use and dosingLearn to balance sweetness with acidity, bitterness, and aroma using citrus, vanilla, nuts, coffee, and alcohol. Explore proper dosing, infusion methods, and how flavours develop during baking and storage.
Using citrus zest, juice, and confitWorking with vanilla beans and extractsToasting and grinding nuts for flavourCoffee infusions and reductionsAlcohol, liqueurs, and burn-off timingLesson 2Ingredients: function of flour types, butter (water content), eggs, sugar, milk, cream, starches, and leavenersExamine the role of each core pastry ingredient: flours, fats, eggs, sugars, dairy, starches, and leaveners. Learn how their properties affect structure, tenderness, colour, and shelf life in French pastries.
Flour types, protein, and ash contentButter quality, fat, and water contentEggs for structure, richness, and colourSugars for sweetness and browningStarches and chemical leaveners in pastryLesson 3Dairy and egg cookery: pasteurisation, tempering, curdling prevention, custard and crème anglaise fundamentalsLearn how dairy and eggs behave under heat, how to pasteurise safely, temper without scrambling, prevent curdling, and master smooth, stable custards and crème anglaise for classic French desserts.
Pasteurising milk, cream, and egg basesTempering eggs without scramblingRecognising 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 such as gluten, nuts, dairy, and eggs when planning, labelling, and producing pastries.
Time and temperature danger zonesSafe cooling and storage of fillingsPreventing cross-contaminationManaging major pastry allergensLabelling, disclosure, and guest communicationLesson 5Chocolate and ganache: tempering basics, ratios for ganache (pouring, piping, coating), bloom preventionGain confidence with 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.
Types of couverture and cocoa contentSeeding method for temperingRecognising 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 stabilise creams and mousses, control weeping, and preserve crispness in tarts, puff pastry, and garnishes.
Gluten development and inhibitionHydration levels in doughs and battersStabilisers 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 the main French pastry families, including laminated doughs, choux, custard-based items, and sweet tart doughs. Understand their structures, techniques, and how they serve as bases for 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 and isomalt behaviour, from simple syrup to hard crack. Learn sugar cooking stages, crystallisation control, and how to apply syrups and caramel in glazes, spun sugar, and decorations.
Simple syrup strengths and usesSugar cooking stages and testsPreventing and fixing crystallisationIsomalt vs sucrose in decorationsCaramel, glazes, and poured sugar
