Pastry School - From Basic To Pro!

Cakes, trats, choux, breads, cinnamon rolls, croissants, glass dessert, mousses, chocolate & social media photography

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.
Requirements
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..
Description
"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.

Overview

Section 1: Where to start?

Lecture 1 Introduction

Lecture 2 Weights and measurements

Lecture 3 Essential tools

Lecture 4 The ingredients

Section 2: Meringues

Lecture 5 French meringue

Lecture 6 Dacquoise (nut meringue)

Lecture 7 Swiss meringue

Lecture 8 Meringue kisses

Lecture 9 Italian meringue

Lecture 10 Piping techniques

Section 3: Creams

Lecture 11 Chantilly cream

Lecture 12 Chocolate ganache

Lecture 13 Cream anglaise

Lecture 14 Crème brulee – the batter

Lecture 15 Crème brulee – finished product

Lecture 16 Pastry cream part 1

Lecture 17 Pastry cream part 2

Lecture 18 Introduction to gelatin

Lecture 19 Chanty cream – part 1

Lecture 20 Chanty cream – part 2

Section 4: Baked cakes

Lecture 21 Introduction to baked cakes

Lecture 22 Marble cake – the batter

Lecture 23 Marble cake – finished product

Lecture 24 Orange chiffon cake – the batter

Lecture 25 Orange chiffon cake – candied orange peel

Lecture 26 Orange chiffon cake – finished product

Lecture 27 Baked cheesecake – the base

Lecture 28 Baked cheesecake – the batter

Lecture 29 Baked cheesecake – the glaze

Lecture 30 Baked cheesecake – decorations

Lecture 31 Roulade ("swiss roll") – pate décor

Lecture 32 Roulade ("swiss roll") – smear pate décor

Lecture 33 Roulade ("swiss roll") – genoise sponge

Lecture 34 Roulade ("swiss roll") – spreading the genoise sponge

Lecture 35 Roulade ("swiss roll") – rolling the genoise

Lecture 36 Roulade ("swiss roll") – filling & decorating

Section 5: Tarts

Lecture 37 Introduction to tarts

Lecture 38 Pecan tart - shortcrust pastry

Lecture 39 Pecan tart – lining the ring

Lecture 40 Pecan tart – brown sugar syrup filling

Lecture 41 Pecan tart – blind baking

Lecture 42 Pecan tart – final baking

Lecture 43 Pecan tart – finished product

Lecture 44 Linzer torte – berry filling

Lecture 45 Linzer torte – the dough

Lecture 46 Linzer torte – finished product

Section 6: Choux pastry

Lecture 47 Choux pastry – the dough

Lecture 48 Choux pastry – craquelin part 1

Lecture 49 Choux pastry – craquelin part 2

Lecture 50 Choux pastry – filling & decorating

Section 7: Yeast doughs

Lecture 51 Introduction to yeast

Lecture 52 Basic bread – poolish

Lecture 53 Basic bread – the dough

Lecture 54 Basic bread – knock back

Lecture 55 Basic bread – reshaping

Lecture 56 Basic bread – finished

Lecture 57 Fucaccia bread – the dough

Lecture 58 Fucaccia bread – reshaping

Lecture 59 Fucaccia bread – finished product

Lecture 60 Cinnamon roll – the dough

Lecture 61 Cinnamon roll – shaping

Lecture 62 Cinnamon roll – egg wash

Lecture 63 Cinnamon roll – finished product

Lecture 64 laminated dough – poolish

Lecture 65 laminated dough – the dough

Lecture 66 laminated dough - step 1: butter prep

Lecture 67 laminated dough – steps 2+3

Lecture 68 laminated dough – step 4

Lecture 69 Croissant – shaping

Lecture 70 Croissant – finished product

Section 8: Glass dessert

Lecture 71 Glass dessert – mango creamux

Lecture 72 Glass dessert – panna cotta

Lecture 73 Glass dessert – assembly

Lecture 74 Glass dessert – decorating

Section 9: Mousses

Lecture 75 Introduction to mousses

Lecture 76 The basic mousse

Lecture 77 The gelatin & eggs free mousse

Lecture 78 Anglaise based mousse

Lecture 79 Italian meringue mousse

Lecture 80 Pate – a – bombe mousse

Section 10: Chocolate tempering

Lecture 81 Chocolate tempering

Lecture 82 Chocolate decorations

Lecture 83 Finished chocolate decorations

Section 11: Isomalt work

Lecture 84 Isomalt "L.O.L" lollypop

Section 12: Final project "Entremet Cake"

Lecture 85 Entremet cake – the base

Lecture 86 Entremet cake – the insert

Lecture 87 Entremet cake – assembly

Lecture 88 Entremet cake – the glaze

Lecture 89 Entremet cake – decorating

Section 13: Photography for social media

Lecture 90 Photography for social media

Section 14: Vegan baking

Lecture 91 Vegan replacements for dairy products

Lecture 92 Egg replacements

Section 15: After finishing the course

Lecture 93 After finishing the course

Lecture 94 Bonus lesson

From complete beginners to professional bakers who are looking to learn the art of pastry.,Home bakers struggling with creating professional looking desserts.,Anyone who want to learn new recipes and create new and unique designs.,Anyone looking to expand their culinary background and advance their baking career.,Anyone who needs an in-depth knowledge and understanding of baking processes.,Pastry lovers who want to be pastry chefs.