Modern French Pastry

Course Outline:

1. Mixed Berry Tart
   (Almond pâte sablée, frangipane, mixed berry mousse, fresh berry topping, and glaze)

2. Saint Honoré Tart with Salted Caramel
   (Almond pâte sablée, crème pâtissière, choux pastry, chantilly cream, and salted caramel)

3. Opera Cake
   (Almond joconde sponge, coffee syrup, French coffee buttercream, dark chocolate ganache, and dark chocolate glaze)

4. Pavlova
   (French meringue, mixed berry confit, cream cheese chantilly, fresh berries, and glaze)

5. Pistachio Paris-Brest
   (Choux pastry, craquelin, pistachio mousseline cream, and pistachio praline)

6. Lemon & Vanilla Ganache Cake
   (Lemon sponge, lemon syrup, vanilla ganache, and lemon curd cream)

7. Yogurt & Berry Entremet
   (Granola base, yogurt crème anglaise, berry insert, mirror glaze, and fresh berry topping with microgreens)

8. San Sebastián Cheesecake

What You Will Learn in This Course:

Mixed Berry Tart

• Preparing pâte sablée using the creaming method and blind baking technique

• Making and baking frangipane filling

• Preparing stable meringue and proper folding with whipped cream

• Working with fruit purées and setting with gelatin

• Final assembly and professional decoration

Saint Honoré Tart with Salted Caramel

• Preparing pâte sablée with the creaming method and blind baking

• Making choux pastry with craquelin and achieving perfect rise

• Filling choux puffs with salted caramel cream

• Cooking and stabilizing crème pâtissière

• Making professional salted caramel, temperature control to avoid crystallization

• Balancing flavors with sea salt and glazing choux with caramel

Opera Cake

• Working with almond flour and whipped egg whites for a light sponge texture

• Baking evenly in sheet trays and controlling syrup sweetness

• Soaking sponge layers properly for a moist yet stable texture

• Preparing sugar syrup for buttercream at precise temperature

• Emulsifying sugar syrup with yolks and softened butter for a smooth texture

• Making perfectly balanced dark chocolate ganache

• Layering, chilling, and cutting for clean, defined layers and elegant presentation

Pavlova

• Making stable, glossy French meringue with stiff peaks

• Shaping and baking for even drying

• Preparing mixed berry confit with controlled consistency

• Making light and creamy chantilly cheese filling

• Professional decoration with fresh berries at service

Pistachio Paris-Brest

• Making ring-shaped choux pastry with proper consistency

• Using craquelin for controlled puffing and crisp texture

• Preparing light and stable pistachio mousseline cream

• Making professional pistachio praline

• Assembly and decoration using piping techniques

Lemon & Vanilla Ganache Cake

• Understanding emulsified sponge cake for soft and moist texture

• Controlling syrup consistency and absorption

• Preparing vanilla ganache with proper resting and shaping

• Making lemon curd cream and using gelatin correctly

• Layering and piping two contrasting creams for refined presentation

Yogurt & Berry Entremet

• Shaping granola base

• Cooking crème anglaise at controlled temperature

• Combining with yogurt without curdling

• Making mousse with gelatin and folding whipped cream

• Preparing and freezing berry insert

• Layered assembly in silicone moulds

• Creating and applying mirror glaze at accurate temperature

• Finishing with fresh berries and microgreens

San Sebastián Cheesecake

• Beating cream cheese for smooth texture

• Adding eggs gradually for a stable emulsion

• Balancing cream quantity for richness and smoothness

• Controlling high baking temperature for caramelized surface while maintaining creamy center

• Achieving contrast between baked exterior and custardy core

• Proper resting and slicing for ideal texture and presentation