Lesson 1Balancing flavours and acidity: using citrus, vanilla, nuts, coffee, and alcohol with right amountsDiscover how to mix sweetness with sourness, bitterness, and scents using citrus, vanilla, nuts, coffee, and alcohol. Look at correct measures, soaking ways, and how tastes change while baking and keeping.
Using citrus peel, juice, and preservesHandling vanilla pods and essencesRoasting and milling nuts for tasteCoffee soaks and thick reductionsAlcohol, spirits, and when to burn offLesson 2Ingredients: roles of different flours, butter (water levels), eggs, sugar, milk, cream, thickeners, and rising agentsLook closely at each main pastry ingredient: flours, fats, eggs, sugars, milk products, thickeners, and rising agents. Understand how their traits affect build, softness, colour, and lasting time in French baked treats.
Flour kinds, protein, and ash levelsButter standard, fat, and water amountsEggs for build, richness, and hueSugars for sweet and browningThickeners and chemical risers in pastryLesson 3Cooking with dairy and eggs: heating milk safely, mixing gently, stopping curdling, basics of custard and crème anglaiseLearn how dairy and eggs act when heated, safe ways to heat milk, mix without lumps, stop curdling, and perfect smooth, firm custards and crème anglaise for timeless French sweets.
Heating milk, cream, and egg mixes safelyMixing eggs without lumpsSpotting and stopping curdlingThickened with starch vs eggs only custardsCrème anglaise feel and coating checksLesson 4Food safety and allergy knowledge for pastry ingredients and fillingsGrasp main pastry safety dangers, right storage for dairy, eggs, and fruits, and handling allergies like gluten, nuts, dairy, and eggs in planning, marking, and making pastries.
Time and heat danger areasSafe cooling and keeping fillingsStopping cross-mixingHandling key pastry allergiesMarking, sharing, and talking to guestsLesson 5Chocolate and ganache: basic heating, mixes for ganache (pouring, piping, covering), stopping bloomBuild skill in handling chocolate and ganache. Learn simple heating steps, avoid bloom, and change ganache mixes for pouring, piping, covering, and whipped fillings.
Kinds of chocolate covers and cocoa amountsSeeding way for heatingSpotting and stopping bloomGanache mixes for varied usesMixing smooth and fixing broken ganacheLesson 6Texture knowledge: controlling gluten growth, water levels, firmness of creams and mousses, crunch vs layersLook into how gluten, fats, and water shape pastry feels, from layered to soft. Learn to firm creams and mousses, stop leaking, and keep crunch in pies, layered pastry, and extras.
Gluten growth and stopping itWater levels in mixes and battersFirming agents for creams and moussesStopping leaking and separationKeeping crunch and layersLesson 7Overview of traditional pastry types: layered, choux, custard, sweet dough/short dough, layered pastry kindsReview main French pastry groups, like layered mixes, choux, custard items, and sweet pie doughs. Grasp their builds, skills, and how they base classic sweets.
Layered mixes and puff pastryChoux pastry and steam risingCustard pies and bakesSweet dough and short dough usesBakery rolls vs sweet pastriesLesson 8Sugar work and syrups: isomalt vs sugar, basic syrup, sugar heating stages and uses in shines and caramelStudy sugar and isomalt actions, from basic syrup to hard stage. Learn sugar heating steps, crystal control, and using syrups and caramel in shines, spun sugar, and decor.
Basic syrup strengths and usesSugar heating stages and checksStopping and fixing crystalsIsomalt vs sugar in decorCaramel, shines, and poured sugar
