French Pastry (Beginner to Advanced): Course Syllabus

Training Items

• Coconut & Mango Tart (Tropical/Exotic): sweet shortcrust (pâte sucrée), coconut cream, pastry cream, mango confit, mango mousse, mango coconut Monté ganache, glossy colored glaze
• Apple Tart: shortcrust/pâte brisée dough, apple compote
• Lemon Breakfast Cake with Lemon Confit
• Coffee & Milk Chocolate Breakfast Cake: chocolate and almond coating
• Mocca (Mocha) Cake: simple genoise, coffee syrup, French coffee buttercream
• Black Sesame Paris-Brest: sesame black pâte sucrée dough, craquelin, black sesame praline, black sesame mousseline cream
• Almond Caramel Mousse Cake: madeleine cake, caramel cream, caramel mousse, almond pieces, glossy colored glaze
• Mint Mousse (Frézya) : simple genoise, mint mousseline, mint punch
• Hazelnut & Chocolate Découverte: hazelnut découverte, orange Monté ganache, orange crunch
• Earl Grey Sain(t) Honoré Tea: sweet biscuit base, pâte à choux, Earl Grey pastry cream, Italian meringue, Earl Grey Monté ganache
• Hazelnut Financier
• Diamond (the Diamond dessert)

Techniques

• Preparing dough using sablage and crémage methods, and teaching frasage
• Explaining the difference between compote, confit, and fruit jelly and their applications
• Pastry cream: techniques and how to flavor it in different ways
• Learning fruit mousse and caramel mousse
• Ganache and Monté ganache with different types of chocolate
• Glossy colored glaze (without chocolate)
• Baking techniques for different types of cakes
• Different coverings for breakfast cakes
• French buttercream based on Pâte à bombe
• Teaching all notes and details related to pâte sucrée
• Types of praline
• Preparing caramel using both dry and wet methods
• Teaching crispy bases for various tarts and antremets
• Teaching different types of meringue