"PASTRY SCHOOL - From Basic to Pro!"
What you’ll learn
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Learn the basics of baking from breaking an egg all the way to mousse cakes.
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Understand the different doughs, how to make them, roll them and how to use yeast.
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Make the various kinds of mousses and learn the differences between them.
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Work on amazing fillings and toppings such as pastry cream, mango creamux, chocolate ganache, Chantilly and many more.
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Learn how to create stunning breads, focaccia and homemade croissants!
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Explore all the basic piping techniques and the correct way of creating them.
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Learn all the tips and tricks and what to avoid while baking.
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Create stunning cakes and get the best recipe for the most versatile cake that can be any flavor you want.
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Learn how to temper chocolate and create isomalt lollypops.
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Explore the world of photography and editing for social media.
Are there any course requirements or prerequisites?
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There is no need in previous baking background or experience.
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For some of the recipes, students will need a few baking tools such as a whisk, a mixer and baking tins.
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For some of the decorations, students will need a piping bag and nozzle, a silicone mat and food colors.
Curriculum
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