“Pastry school – From Basic to Pro!” is a comprehensive, easy to follow, step by step guide to the art of pastry. If you always wanted to bake like the professionals or you are looking to upgrade your baking and decorating skills, this is the course for you.
You will learn how to whip, whisk, fold and bake and more importantly how to avoid all the common mistakes everyone makes while baking.
With this failed proof, tried and tested recipes you will learn how to:
· Prepare 3 types of meringues.
· Make six kinds of creams (including pastry cream and creme brulee) and learn various types of piping techniques.
· Learn everything about tarts, fillings and baking and explore 2 types lining techniques.
· Create beautiful choux buns and glass dessert.
· Explore the world of yeast and created 4 types of yeast doughs including breads, focaccia, cinnamon roll and even croissants.
· Make five types of mousses, while understanding the difference between them and when to use each one.
· Learn how to work with chocolate in order to create beautiful decorations.
· Experiment working with isomalt sugar and create stunning candies designs.
· Create a beautiful entremet cake that will be your final project.
· Learn how to photograph and edit your beautiful creations for social media.
After you finish this course, you will be able to stun your friends and family with these knock out show stopping creations or even expand to open you own pastry business.
In this section we will go over the course's structure: how to watch the lessons and where to find the resources. Also, we'll learn the basics of measuring our ingredients, which tools we will be using during the course and go over the various ingredients and how to work with them.
There is no pastry kitchen without meringues! Meringues are so vital and versatile in the pastry world. They are using in almost every cake, mousse and decoration. Therefore, It is very important to learn the various types of meringues and the difference between them and mostly when to use each type.
This section is all about creams. Creams are the building blocks of most desserts we know and love. Creams can function as a filling, piped on top of other components, placed into glasses and molds and even stand on their own. In this section we will learn all the fundamental creams every pastry chef needs to master.
Everybody loves cakes. Whether they are made for birthdays, celebrations, as part of a glass dessert, as a base for a cream filled cake or even mousse, cakes are always useful and a crowd pleaser. In this section we will learn how to bake a basic cake that can be transformed into different flavors, as well as a light a dainty chiffon cake, the best baked cheese cake you'll ever have and the all-time classic; a French roulade.
There is an art to making tarts: the right dough in the right consistency, the proper thickness and the lining of the tart in the tin. All these are just a few of the tricks and tips that make the tart o-so-magical. In this section we will learn two types of tart doughs with different filling and baking styles. We will also learn two different techniques to line the tart.
"I dream of choux" should be the next big blockbuster of the summer. There is nothing quite like these little sweet puffy buns. There is a precise science to making these and we will learn this science in this section. Not only that, we will also learn how to elevate these buns to a higher stature.
Yeast dough is life. Well in a sense...in this section we will learn the life and elevation force of yeasts. We will go over the different types of yeast doughs and their products. How to roll, cut and shape them to perfection. And how to be everyone's favorite person when you come around with a fresh batch of warm pastries.
These elegant glasses are made for mingling and that just what they’ll do! In this section we will learn how to create a beautiful glass dessert; an impressive touch perfect for a sweet table at a party. These glasses are filled with a creamy panna cotta, topped with mango creamux and decorated in a modern style.
Ok, now we are in the big leagues. Mousses are no joke and require quite a bit of technique and understanding to make them just right. There are many kinds of mousses and we will go over several of them, understanding the difference between them and how to execute each one perfectly.
This age-old component is pure magic. Not only it is devilishly delicious but it is also an amazing and complex material that can be manipulated into many shapes and forms. In this section we will learn about the structure of chocolate, how to work with it, and how to temper it to create beautiful decorations.
