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    Pastry School - From Basic To Pro!

    Posted By: ELK1nG
    Pastry School - From Basic To Pro!

    Pastry School - From Basic To Pro!
    Published 9/2022
    MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
    Language: English | Size: 13.07 GB | Duration: 10h 27m

    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.