"PASTRY SCHOOL - From Basic to Pro!"
What you’ll learn
Learn the basics of baking from breaking an egg all the way to mousse cakes.
Understand the different doughs, how to make them, roll them and how to use yeast.
Make the various kinds of mousses and learn the differences between them.
Work on amazing fillings and toppings such as pastry cream, mango creamux, chocolate ganache, Chantilly and many more.
Learn how to create stunning breads, focaccia and homemade croissants!
Explore all the basic piping techniques and the correct way of creating them.
Learn all the tips and tricks and what to avoid while baking.
Create stunning cakes and get the best recipe for the most versatile cake that can be any flavor you want.
Learn how to temper chocolate and create isomalt lollypops.
Explore the world of photography and editing for social media.
Are there any course requirements or prerequisites?
There is no need in previous baking background or experience.
For some of the recipes, students will need a few baking tools such as a whisk, a mixer and baking tins.
For some of the decorations, students will need a piping bag and nozzle, a silicone mat and food colors.
Section 1: where to start?
Section 2: meringues
Section 3: creams
Section 4: cakes
Section 5: tarts
Section 6: choux pastry
Section 7: yeast doughs
Section 8: Croissant
Section 9: glass dessert
Section 10: mousses
Section 11: working with chocolate
Section 12: isomalt work
Section 13: final project "Entremet Cake"
Section 14: photography for social media
Section 15: vegan baking