Pastry School - From Basic to Pro! by Udemy
Cakes, trats, choux, breads, cinnamon rolls, croissants, glass dessert, mousses, chocolate & social media photography
Course Highlights
- 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.
Skills you will learn!
Curriculum
4 Topics
Introduction
Weights and measurements
Essential tools
The ingredients
6 Topics
French meringue
Dacquoise (nut meringue)
Swiss meringue
Meringue kisses
Italian meringue
Piping techniques
10 Topics
Chantilly cream
Chocolate ganache
Cream anglaise
Crème brulee – the batter
Crème brulee – finished product
Pastry cream part 1
Pastry cream part 2
Introduction to gelatin
Chanty cream – part 1
Chanty cream – part 2
16 Topics
Introduction to baked cakes
Marble cake – the batter
Marble cake – finished product
Orange chiffon cake – the batter
Orange chiffon cake – candied orange peel
Orange chiffon cake – finished product
Baked cheesecake – the base
Baked cheesecake – the batter
Baked cheesecake – the glaze
Baked cheesecake – decorations
Roulade ("swiss roll") – pate décor
Roulade ("swiss roll") – smear pate décor
Roulade ("swiss roll") – genoise sponge
Roulade ("swiss roll") – spreading the genoise sponge
Roulade ("swiss roll") – rolling the genoise
Roulade ("swiss roll") – filling & decorating
10 Topics
Introduction to tarts
Pecan tart - shortcrust pastry
Pecan tart – lining the ring
Pecan tart – brown sugar syrup filling
Pecan tart – blind baking
Pecan tart – final baking
Pecan tart – finished product
Linzer tart – berry filling
Linzer tart – the dough
Linzer tart – finished product
4 Topics
Choux pastry – the dough
Choux pastry – craquelin part 1
Choux pastry – craquelin part 2
Choux pastry – filling & decorating
20 Topics
Introduction to yeast
Basic bread – poolish
Basic bread – the dough
Basic bread – knock back
Basic bread – reshaping
Basic bread – finished
Fucaccia bread – the dough
Fucaccia bread – reshaping
Fucaccia bread – finished product
Cinnamon roll – the dough
Cinnamon roll – shaping
Cinnamon roll – egg wash
Cinnamon roll – finished product
laminated dough – poolish
laminated dough – the dough
laminated dough - step 1: butter prep
laminated dough – steps 2+3
laminated dough – step 4
Croissant – shaping
Croissant – finished product
4 Topics
Glass dessert – mango creamux
Glass dessert – panna cotta
Glass dessert – assembly
Glass dessert – decorating
6 Topics
Introduction to mousses
The basic mousse
The gelatin & eggs free mousse
Anglaise based mousse
Italian meringue mousse
Pate – a – bombe mousse
3 Topics
Chocolate tempering
Chocolate decorations
Finished chocolate decorations
1 Topic
Isomalt "L.O.L" lollypop
5 Topics
Entremet cake – the base
Entremet cake – the insert
Entremet cake – assembly
Entremet cake – the glaze
Entremet cake – decorating
1 Topic
Photography for social media
2 Topics
Vegan replacements for dairy products
Egg replacements
2 Topics
After finishing the course
Bonus lesson
Pastry School - From Basic to Pro!
Thank You!
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