{"id":7144,"date":"2025-09-20T13:18:38","date_gmt":"2025-09-20T09:48:38","guid":{"rendered":"https:\/\/arsaacademy.com\/product\/modern-french-pastry-course\/"},"modified":"2025-12-29T10:41:36","modified_gmt":"2025-12-29T07:11:36","slug":"modern-french-pastry-course","status":"publish","type":"product","link":"https:\/\/arsaacademy.com\/en\/product\/modern-french-pastry-course\/","title":{"rendered":"Modern French Pastry Course"},"content":{"rendered":"\t\t
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Modern French Pastry<\/h3>\r\n

Course Outline:<\/strong><\/h3>\r\n
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  1. \r\n

    Mixed Berry Tart<\/strong>
    (Almond p\u00e2te sabl\u00e9e, frangipane, mixed berry mousse, fresh berry topping, and glaze)<\/p>\r\n<\/li>\r\n \t

  2. \r\n

    Saint Honor\u00e9 Tart with Salted Caramel<\/strong>
    (Almond p\u00e2te sabl\u00e9e, cr\u00e8me p\u00e2tissi\u00e8re, choux pastry, chantilly cream, and salted caramel)<\/p>\r\n<\/li>\r\n \t

  3. \r\n

    Opera Cake<\/strong>
    (Almond joconde sponge, coffee syrup, French coffee buttercream, dark chocolate ganache, and dark chocolate glaze)<\/p>\r\n<\/li>\r\n \t

  4. \r\n

    Pavlova<\/strong>
    (French meringue, mixed berry confit, cream cheese chantilly, fresh berries, and glaze)<\/p>\r\n<\/li>\r\n \t

  5. \r\n

    Pistachio Paris-Brest<\/strong>
    (Choux pastry, craquelin, pistachio mousseline cream, and pistachio praline)<\/p>\r\n<\/li>\r\n \t

  6. \r\n

    Lemon & Vanilla Ganache Cake<\/strong>
    (Lemon sponge, lemon syrup, vanilla ganache, and lemon curd cream)<\/p>\r\n<\/li>\r\n \t

  7. \r\n

    Yogurt & Berry Entremet<\/strong>
    (Granola base, yogurt cr\u00e8me anglaise, berry insert, mirror glaze, and fresh berry topping with microgreens)<\/p>\r\n<\/li>\r\n \t

  8. \r\n

    San Sebasti\u00e1n Cheesecake<\/strong><\/p>\r\n<\/li>\r\n<\/ol>\r\n\r\n

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    What You Will Learn in This Course:<\/strong><\/h3>\r\n

    Mixed Berry Tart<\/strong><\/h4>\r\n
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    • \r\n

      Preparing p\u00e2te sabl\u00e9e using the creaming method and blind baking technique<\/p>\r\n<\/li>\r\n \t

    • \r\n

      Making and baking frangipane filling<\/p>\r\n<\/li>\r\n \t

    • \r\n

      Preparing stable meringue and proper folding with whipped cream<\/p>\r\n<\/li>\r\n \t

    • \r\n

      Working with fruit pur\u00e9es and setting with gelatin<\/p>\r\n<\/li>\r\n \t

    • \r\n

      Final assembly and professional decoration<\/p>\r\n<\/li>\r\n<\/ul>\r\n

      Saint Honor\u00e9 Tart with Salted Caramel<\/strong><\/h4>\r\n
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      • \r\n

        Preparing p\u00e2te sabl\u00e9e with the creaming method and blind baking<\/p>\r\n<\/li>\r\n \t

      • \r\n

        Making choux pastry with craquelin and achieving perfect rise<\/p>\r\n<\/li>\r\n \t

      • \r\n

        Filling choux puffs with salted caramel cream<\/p>\r\n<\/li>\r\n \t

      • \r\n

        Cooking and stabilizing cr\u00e8me p\u00e2tissi\u00e8re<\/p>\r\n<\/li>\r\n \t

      • \r\n

        Making professional salted caramel, temperature control to avoid crystallization<\/p>\r\n<\/li>\r\n \t

      • \r\n

        Balancing flavors with sea salt and glazing choux with caramel<\/p>\r\n<\/li>\r\n<\/ul>\r\n

        Opera Cake<\/strong><\/h4>\r\n
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        • \r\n

          Working with almond flour and whipped egg whites for a light sponge texture<\/p>\r\n<\/li>\r\n \t

        • \r\n

          Baking evenly in sheet trays and controlling syrup sweetness<\/p>\r\n<\/li>\r\n \t

        • \r\n

          Soaking sponge layers properly for a moist yet stable texture<\/p>\r\n<\/li>\r\n \t

        • \r\n

          Preparing sugar syrup for buttercream at precise temperature<\/p>\r\n<\/li>\r\n \t

        • \r\n

          Emulsifying sugar syrup with yolks and softened butter for a smooth texture<\/p>\r\n<\/li>\r\n \t

        • \r\n

          Making perfectly balanced dark chocolate ganache<\/p>\r\n<\/li>\r\n \t

        • \r\n

          Layering, chilling, and cutting for clean, defined layers and elegant presentation<\/p>\r\n<\/li>\r\n<\/ul>\r\n

          Pavlova<\/strong><\/h4>\r\n
            \r\n \t
          • \r\n

            Making stable, glossy French meringue with stiff peaks<\/p>\r\n<\/li>\r\n \t

          • \r\n

            Shaping and baking for even drying<\/p>\r\n<\/li>\r\n \t

          • \r\n

            Preparing mixed berry confit with controlled consistency<\/p>\r\n<\/li>\r\n \t

          • \r\n

            Making light and creamy chantilly cheese filling<\/p>\r\n<\/li>\r\n \t

          • \r\n

            Professional decoration with fresh berries at service<\/p>\r\n<\/li>\r\n<\/ul>\r\n

            Pistachio Paris-Brest<\/strong><\/h4>\r\n
              \r\n \t
            • \r\n

              Making ring-shaped choux pastry with proper consistency<\/p>\r\n<\/li>\r\n \t

            • \r\n

              Using craquelin for controlled puffing and crisp texture<\/p>\r\n<\/li>\r\n \t

            • \r\n

              Preparing light and stable pistachio mousseline cream<\/p>\r\n<\/li>\r\n \t

            • \r\n

              Making professional pistachio praline<\/p>\r\n<\/li>\r\n \t

            • \r\n

              Assembly and decoration using piping techniques<\/p>\r\n<\/li>\r\n<\/ul>\r\n

              Lemon & Vanilla Ganache Cake<\/strong><\/h4>\r\n
                \r\n \t
              • \r\n

                Understanding emulsified sponge cake for soft and moist texture<\/p>\r\n<\/li>\r\n \t

              • \r\n

                Controlling syrup consistency and absorption<\/p>\r\n<\/li>\r\n \t

              • \r\n

                Preparing vanilla ganache with proper resting and shaping<\/p>\r\n<\/li>\r\n \t

              • \r\n

                Making lemon curd cream and using gelatin correctly<\/p>\r\n<\/li>\r\n \t

              • \r\n

                Layering and piping two contrasting creams for refined presentation<\/p>\r\n<\/li>\r\n<\/ul>\r\n

                Yogurt & Berry Entremet<\/strong><\/h4>\r\n
                  \r\n \t
                • \r\n

                  Shaping granola base<\/p>\r\n<\/li>\r\n \t

                • \r\n

                  Cooking cr\u00e8me anglaise at controlled temperature<\/p>\r\n<\/li>\r\n \t

                • \r\n

                  Combining with yogurt without curdling<\/p>\r\n<\/li>\r\n \t

                • \r\n

                  Making mousse with gelatin and folding whipped cream<\/p>\r\n<\/li>\r\n \t

                • \r\n

                  Preparing and freezing berry insert<\/p>\r\n<\/li>\r\n \t

                • \r\n

                  Layered assembly in silicone moulds<\/p>\r\n<\/li>\r\n \t

                • \r\n

                  Creating and applying mirror glaze at accurate temperature<\/p>\r\n<\/li>\r\n \t

                • \r\n

                  Finishing with fresh berries and microgreens<\/p>\r\n<\/li>\r\n<\/ul>\r\n

                  San Sebasti\u00e1n Cheesecake<\/strong><\/h4>\r\n
                    \r\n \t
                  • \r\n

                    Beating cream cheese for smooth texture<\/p>\r\n<\/li>\r\n \t

                  • \r\n

                    Adding eggs gradually for a stable emulsion<\/p>\r\n<\/li>\r\n \t

                  • \r\n

                    Balancing cream quantity for richness and smoothness<\/p>\r\n<\/li>\r\n \t

                  • \r\n

                    Controlling high baking temperature for caramelized surface while maintaining creamy center<\/p>\r\n<\/li>\r\n \t

                  • \r\n

                    Achieving contrast between baked exterior and custardy core<\/p>\r\n<\/li>\r\n \t

                  • \r\n

                    Proper resting and slicing for ideal texture and presentation<\/p>\r\n<\/li>\r\n<\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":7372,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"teacher":[1551],"course":[55,62,54,53],"product_cat":[1560],"product_tag":[],"class_list":{"0":"post-7144","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"teacher-raha-jafari","7":"course-55","8":"course-courses-in-person","9":"course-54","10":"course-53","11":"product_cat-courses-2","13":"first","14":"instock","15":"shipping-taxable","16":"purchasable","17":"product-type-simple"},"acf":[],"_links":{"self":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/product\/7144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/comments?post=7144"}],"version-history":[{"count":0,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/product\/7144\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/media\/7372"}],"wp:attachment":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/media?parent=7144"}],"wp:term":[{"taxonomy":"teacher","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/teacher?post=7144"},{"taxonomy":"course","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/course?post=7144"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/product_cat?post=7144"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/product_tag?post=7144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}