Learn about basics of pâtisserie

I’m happy to introduce you to the features of some basic ingredients, most commonly used baking utensils, modern dessert preparation and, most importantly, the BAM pâtisserie challenges. You can see several sets of lessons in front of you, which are divided into different topics. Each contains an online video lesson, followed by a BAM pâtisserie challenge.

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“Let’s get to work and see the most important aspect in preparing to bake. In short: preparing your "mise en place". That means preparing everything, from your ingredients to baking utensils."

Sandi Planinšek, pastry chef

“In this video, we will master the properties of the ingredients that make the desserts light and airy, flavorful and provide binding. As veganism is on the rise and our Pâtisserie Academy follows the modern trends, we will also touch on substitutes that are not of animal origin."

Sandi Planinšek, pastry chef

“This time we will learn what ingredients serve as binding agents in desserts and what we need to look out for when preparing them. We'll start with flour, the most commonly used ingredient, continue with starch and conclude with a variety of gelling agents."

Sandi Planinšek, pastry chef

“We are now embarking on a journey into the world of flavors and aromas. We know that each ingredient adds its flavor to the dessert. Did you know that more aromatic ingredients with a higher fat content add an even stronger flavor? We will have to be very careful when measuring out these ingredients."

Sandi Planinšek, pastry chef

"What awaits us is the sweetest, but at the same time the most dangerous ingredient – sugar. We know several different types of sugar, together we will get to know the sugars that are most often used in pâtisserie. In this course, I will show you two different methods of preparing caramel, the dry and wet method."

Sandi Planinšek, pastry chef

“What exactly is a cream insert? A cream insert is a cream-based addition that enhances the dessert and complements its taste."

Sandi Planinšek, pastry chef

"Sponges can be made in several different ways. I will show you the types of sponge that exists, what they are suitable for and how to make sure that your sponge turns out as light and fluffy as possible."

Sandi Planinšek, pastry chef

"I treat fillings with utmost respect. They can be very easy or very difficult to make, so we must first learn the basics of making fillings."

Sandi Planinšek, pastry chef

“By definition, a mousse is a light creamy dessert made utilizing three different pâtisserie techniques: emulsion, aeration and gelification. Let's find out what that means."

Sandi Planinšek, pastry chef

“This time we will get to know the fillings that form the foundation of traditional pâtisserie and are still used today. The first filling we will get to know is crème pâtissière. We will also learn more about its many uses."

Sandi Planinšek, pastry chef

"We know several different types of cookies. We'll divide them into rough groups, and I'll tell you what to look out for when making and baking them. That way, your cookies will truly be the best. "

Sandi Planinšek, pastry chef

“Now we’ve reached the video with the highest chocolate content - the basics of chocolate and chocolate work. I will reveal all the secrets and tricks to make you sure you master working with chocolate and not the other way around.

Sandi Planinšek, pastry chef

"We will learn two techniques for making ganache. Cold and warm. What does that mean? One step at a time, I'll reveal everything in the video course."

Sandi Planinšek, pastry chef

“You are now before the most demanding task of this academy – a type of a final exam and the awarding of diplomas. I say this jokingly, but there is some truth to it.”

Sandi Planinšek, pastry chef

"What is HACCP? Why is it even required? What is the purpose of HACCP? Do we have to take it into account? Don't worry, I'll explain everything."

Sandi Planinšek, pastry chef