What you'll learn

  • 🧁 Master the art of baking, from cracking an egg to crafting exquisite mousse cakes.
  • 🥐 Discover the secrets of different dough types, including kneading, rolling, and yeast usage.
  • 🍰 Become a mousse aficionado by learning to create and differentiate various kinds.
  • 🍫 Dive into delightful fillings and toppings like pastry cream, mango crema, and chocolate ganache.
  • 🥖 Create stunning breads, amazing focaccia, and delicious homemade croissants!
  • 💫 Experience essential piping techniques to elevate your pastry presentations.
  • 📝 Collect pro tips and tricks to avoid common baking mishaps.
  • 🎂 Design breathtaking cakes and master a versatile cake recipe adaptable to any flavor.
  • 🍬 Learn the fine art of chocolate tempering and create tempting isomalt lollipops.
  • 📸 Explore photography and editing skills to boost your social media presence.

Course Content

Where to start?

4 lectures
Introduction

In this section we will go over the course's structure: how to watch the lessons and where to find the resources. Also, we'll learn the basics of measuring our ingredients, which tools we will be using during the course and go over the various ingredients and how to work with them.

Weights and measurements
Essential tools
The ingredients

Meringues

6 lectures
French meringue

There is no pastry kitchen without meringues! Meringues are so vital and versatile in the pastry world. They are using in almost every cake, mousse and decoration. Therefore, It is very important to learn the various types of meringues and the difference between them and mostly when to use each type.

Dacquoise (nut meringue)
Swiss meringue
Meringue kisses
Italian meringue
Piping techniques

Creams

10 lectures
Chantilly cream

This section is all about creams. Creams are the building blocks of most desserts we know and love. Creams can function as a filling, piped on top of other components, placed into glasses and molds and even stand on their own. In this section we will learn all the fundamental creams every pastry chef needs to master.

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

Baked cakes

16 lectures
Introduction to baked cakes

Everybody loves cakes. Whether they are made for birthdays, celebrations, as part of a glass dessert, as a base for a cream filled cake or even mousse, cakes are always useful and a crowd pleaser. In this section we will learn how to bake a basic cake that can be transformed into different flavors, as well as a light a dainty chiffon cake, the best baked cheese cake you'll ever have and the all-time classic; a French roulade.

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

Tarts

10 lectures
Introduction to tarts

There is an art to making tarts: the right dough in the right consistency, the proper thickness and the lining of the tart in the tin. All these are just a few of the tricks and tips that make the tart o-so-magical. In this section we will learn two types of tart doughs with different filling and baking styles. We will also learn two different techniques to line the tart.

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

Choux pastry

4 lectures
Choux pastry – the dough

"I dream of choux" should be the next big blockbuster of the summer. There is nothing quite like these little sweet puffy buns. There is a precise science to making these and we will learn this science in this section. Not only that, we will also learn how to elevate these buns to a higher stature.

Choux pastry – craquelin part 1
Choux pastry – craquelin part 2
Choux pastry – filling & decorating

Yeast doughs

20 lectures
Introduction to yeast

Yeast dough is life. Well in a sense...in this section we will learn the life and elevation force of yeasts. We will go over the different types of yeast doughs and their products. How to roll, cut and shape them to perfection. And how to be everyone's favorite person when you come around with a fresh batch of warm pastries.

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

Glass dessert

4 lectures
Glass dessert – mango creamux

These elegant glasses are made for mingling and that just what they’ll do! In this section we will learn how to create a beautiful glass dessert; an impressive touch perfect for a sweet table at a party. These glasses are filled with a creamy panna cotta, topped with mango creamux and decorated in a modern style.

Glass dessert – panna cotta
Glass dessert – assembly
Glass dessert – decorating

Mousses

6 lectures
Introduction to mousses

Ok, now we are in the big leagues. Mousses are no joke and require quite a bit of technique and understanding to make them just right. There are many kinds of mousses and we will go over several of them, understanding the difference between them and how to execute each one perfectly.

The basic mousse
The gelatin & eggs free mousse
Anglaise based mousse
Italian meringue mousse
Pate – a – bombe mousse

Chocolate tempering

3 lectures
Chocolate tempering

This age-old component is pure magic. Not only it is devilishly delicious but it is also an amazing and complex material that can be manipulated into many shapes and forms. In this section we will learn about the structure of chocolate, how to work with it, and how to temper it to create beautiful decorations.

Chocolate decorations
Finished chocolate decorations

Isomalt work

1 lecture
Isomalt "L.O.L" lollypop

Isomalt is a sugar substitute that has long been a staple in the pastry kitchen, and it's uses are plentiful. In this section we will learn what Isomalt is and how to work with it. Also, we will create sweet (literary) and cute lol dolls lollypops.

Final project "Entremet Cake"

5 lectures
Entremet cake – the base

It is time for our final project: the entremet cake. this stunning cake is a layered mousse cake that comprise of a dacquoise base, a mango creamux insert, wrapped with a pate a bombe mousse, and glazed bright yellow with chocolate decorations. If all of these components sound familiar to you it is because you already know how to make them from previous lessons! Go ahead and feel free to create your own entremet by mixing and matching any other components we have learned in this course, you'll find there are plenty to choose from.

Entremet cake – the insert
Entremet cake – assembly
Entremet cake – the glaze
Entremet cake – decorating

Photography for social media

1 lecture
Photography for social media

It is a known fact nowadays that if you're not on social media you do not exist. In this section we will learn how to photograph and edit your creations so they will be "social media worthy". Boost up your followers and likes by presenting a professional esthetic look to your hordes of devoting fans.

Vegan baking

2 lectures
Vegan replacements for dairy products
Egg replacements

After finishing the course

2 lectures
After finishing the course
Bonus lesson

Description

🎓 "Pastry School – From Basic to Pro!" is your ultimate guide to mastering the art of pastry. Whether you're dreaming of baking like a professional or aiming to enhance your baking and decorating skills, this course is crafted for you! 🥐🎂

🔪 Learn essential techniques such as whipping, whisking, folding, and baking along with tips on avoiding common baking mistakes. ✅

🧁 With proven recipes, you'll master how to:

  • 🎨 Prepare 3 types of meringues.
  • 🍮 Make six kinds of creams (including pastry cream and crème brûlée) and explore various piping techniques.
  • 🥧 Delve into tarts, fillings, and baking with 2 types of lining techniques.
  • 🍩 Create gorgeous choux buns and glass desserts.
  • 🍞 Enter the world of yeast and bake 4 kinds of yeast doughs like breads, focaccia, cinnamon rolls, and even croissants.
  • 🍫 Work with chocolate to craft stunning decorations.
  • 🍬 Experiment with isomalt sugar for candy creations that dazzle.
  • 🎨 Concoct a breathtaking entremet cake for your final project.
  • 📸 Capture and edit your edible artistry for social media bragging rights!

🎉 Conclude this course ready to amaze friends and family with show-stopping creations or to launch your own pastry business! 🏆

Who This Course is For:

  • 🥇 Beginner to Professional Bakers keen on mastering pastry.
  • 🍰 Home Bakers seeking professional-quality desserts.
  • 🥳 Anyone eager to learn new recipes and unique designs.
  • 👨‍🍳 Individuals looking to expand culinary skills and advance baking careers.
  • 📚 Those needing comprehensive baking knowledge and understanding.
  • 🍽️ Pastry enthusiasts aspiring to become pastry chefs.
Start the Course

Course Reviews

  • 😀 Zamesha Dominique
    5
  • 😀 Rubi Perez
    4
  • 😀 Paige Mansperger
    5
  • 😀 Emma Willmann
    5
  • 😀 P Ershov
    5
  • 😀 Holly Barta
    3.5
  • 😀 Matthew Baca
    5
  • 😀 Nitish Bhatia
    4.5
  • 😀 Khadija
    5
  • 😀 hanane mokrani
    5
  • 😀 Nichole Pointer
    5
  • 😀 Awa Diagne
    5

    Really appreciate the course. It is clear and concise. Thanks

  • 😀 Edelyn Velicaria
    5
  • 😀 Raeygan Bollaert
    5
  • 😀 Leah Dorsey
    5

    can't wait to apply new skills thank you and Jesus bless you

  • 😀 Nicole Suiro
    4.5

    Good explanation and very helpful

  • 😀 Simran Kaur
    5
  • 😀 Anna Carlson
    4

    I think it is mostly a good match. What I would like though are more imediate applications with some of the techniques. It feels kind of strange learning some of the creams without really making something that they can go with.

  • 😀 Carol Milidoni
    5

    Clearly instructed with visuals

  • 😀 Alexandra Ladyzhensky
    5
  • 😀 MARTIN DE JESUS MENDEZ
    5
  • 😀 Wadappulige Vishwajith Ranaweera
    5
  • 😀 DomenicaAlvidrez
    5
  • 😀 Ma Charisse Deleon
    5
  • 😀 Steffy Mary
    5
  • 😀 Fnan Daniel Araya
    5
  • 😀 BIRUNGI JANET
    4
  • 😀 Elizabeth Lindeque
    5
  • 😀 RAVI INDUKURI
    5
  • 😀 Darlene Stacy López Rosario
    5

    Excellent

  • 😀 Don Nguyen Van ㅤ
    4
  • 😀 Rose Gichia
    3.5
  • 😀 Dale Mattison
    5

    I like the presentation of the Chef. She explained it very clearly.

  • 😀 Ian Brewster
    4
  • 😀 Samritha Shivani
    4.5
  • 😀 Maila Samatauskaite
    5
  • 😀 Joshua Topps
    5
  • 😀 Jumil Mosqueda
    5
  • 😀 Jennifer Livingston
    5
  • 😀 Gøran Tveito Balchen
    5
  • 😀 Patricia McGinnis
    5
  • 😀 Nádia Alexandra
    5
  • 😀 Keilah Gordon
    4
  • 😀 Poonam Bakshi
    4
  • 😀 Aisha Bello dodo
    5

    The class is super amazing

  • 😐 Ritakhater
    3
  • 😐 Aliaksandra
    3
  • 😀 Casie Brunelle
    5
  • 😀 Zach Oliver
    5
  • 😀 Sakina dargahwala
    4

    the way she explains is really good , but with the ingredients and equipment she should look for a more budget friendly options

  • 😀 Mohammad Tayyab
    3.5
  • 😀 Nathan Monteiro
    5
  • 😀 Abdulaziz Aldelaimi
    5
  • 😀 Ana
    4.5
  • 😀 Mihaela Nicola
    5
  • 😀 Nisar Ahmed
    5

    EXCELLENT COURSE

  • 😀 Kyle Meyer
    5
  • 😀 Miki Miyamoto
    5
  • 😀 Anna Beregovoy
    4
  • 😀 Heghine Tumanyan
    4.5
  • 😀 Morongoa Mahlanyane
    5
  • 😀 Amber Weinstein
    5
  • 😀 Karina Kapitonova
    5
  • 😀 Steve Knotts
    4
  • 😀 Butatu Babu
    5

    Very nice easily explained. Thanks Madam

  • 😀 Sumayya
    5
  • 😀 Aliakber Hakimjee
    5
  • 😀 Negee Sanders
    5
  • 😐 Grace Badro
    3
  • 😀 Hawwa Faathina
    5

    She explains very well. Very interesting 👍🌟

  • 😀 Ahmet Can Kocaman
    4
  • 😀 Irma Hefer
    5
  • 😀 Hina Kalhoro
    4.5
  • 😀 Maria Cristina Florea
    5

    Great course! Thank you!

  • 😀 Kaushika Manamendra
    3.5
  • 😀 Rana Omar
    5

    A very valuable course

  • 😀 Dr. C. Lalmuanpuia
    5
  • 😀 Timothy Erasmus
    5
  • 😀 Keshia Grant
    5

    This is truly amazing so far! She is very detailed oriented!

  • 😀 Fawad Malik
    5
  • 😀 Ronald Summers
    5
  • 😀 Christa Swenson Ray
    5
  • 😀 Santiago Munevar Salazar
    5

    Clear and useful

  • 😀 Gretta Laurina Al Asmar
    4.5
  • 😀 Nimish Vanmali
    4
  • 😀 Gaston Guerra
    5
  • 😀 Joanna Krupowicz
    5
  • 😀 N M
    4.5

    I like this course so far it's very easy to understand and fun.

  • 😀 David Walker
    4
  • 😀 Nurşah Meryem Yoru
    3.5
  • 😀 Abdulrahman Zubair
    5
  • 😀 Charles Wolfe
    5

    Easy to understand and follow. I really appreciate the notes at the end showing the shelf life of the item.

  • 😀 Kari Rhines
    4
  • 😀 Ruby Routledge
    5

    I like her explanations. She explain what can happen if done wrong. And how or if you can fix the mistakes.

  • 😀 Mansha Gupta
    5
  • 😀 Sushovan Konar
    5
  • 😀 Svetoslava Parvanova
    5
  • 😀 Jeffer Son
    5
  • 😀 Amish Mathur
    5
  • 😀 Krista
    5