{"id":9339,"date":"2026-01-05T13:47:29","date_gmt":"2026-01-05T10:17:29","guid":{"rendered":"https:\/\/arsaacademy.com\/product\/french-pastry-course-basic-to-advanced\/"},"modified":"2026-07-08T19:17:02","modified_gmt":"2026-07-08T15:47:02","slug":"french-pastry-course-basic-to-advanced","status":"publish","type":"product","link":"https:\/\/arsaacademy.com\/en\/product\/french-pastry-course-basic-to-advanced\/","title":{"rendered":"french pastry course basic to advanced"},"content":{"rendered":"\t\t
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3-Day In-Person French Pastry Workshop<\/strong><\/h2>\n

This fully practical and specialized 3-day in-person workshop<\/strong> is designed for learning various types of tarts, cakes, mousse cakes, and modern French desserts<\/strong>, along with the key techniques for working with doughs, creams, mousses, ganache, glazes, and other professional decorations<\/strong>.<\/p>\n\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

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French Pastry (Beginner to Advanced): Course Syllabus<\/strong><\/h1>\n

Training Items<\/strong><\/h3>\n
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  • Coconut & Mango Tart (Tropical\/Exotic):<\/strong> sweet shortcrust (p\u00e2te sucr\u00e9e), coconut cream, pastry cream, mango confit, mango mousse, mango coconut Mont\u00e9 ganache, glossy colored glaze<\/li>\n
  • Apple Tart:<\/strong> shortcrust\/p\u00e2te bris\u00e9e dough, apple compote<\/li>\n
  • Lemon Breakfast Cake with Lemon Confit<\/strong><\/li>\n
  • Coffee & Milk Chocolate Breakfast Cake:<\/strong> chocolate and almond coating<\/li>\n
  • Mocca (Mocha) Cake:<\/strong> simple genoise, coffee syrup, French coffee buttercream<\/li>\n
  • Black Sesame Paris-Brest:<\/strong> sesame black p\u00e2te sucr\u00e9e dough, craquelin, black sesame praline, black sesame mousseline cream<\/li>\n
  • Almond Caramel Mousse Cake:<\/strong> madeleine cake, caramel cream, caramel mousse, almond pieces, glossy colored glaze<\/li>\n
  • Mint Mousse (Fr\u00e9zya) :<\/strong> simple genoise, mint mousseline, mint punch<\/li>\n
  • Hazelnut & Chocolate D\u00e9couverte:<\/strong> hazelnut d\u00e9couverte, orange Mont\u00e9 ganache, orange crunch<\/li>\n
  • Earl Grey Sain(t) Honor\u00e9 Tea:<\/strong> sweet biscuit base, p\u00e2te \u00e0 choux, Earl Grey pastry cream, Italian meringue, Earl Grey Mont\u00e9 ganache<\/li>\n
  • Hazelnut Financier<\/strong><\/li>\n
  • Diamond (the Diamond dessert)<\/strong><\/li>\n<\/ul>\n
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    Techniques<\/strong><\/h2>\n
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    • Preparing dough using sablage<\/strong> and cr\u00e9mage<\/strong> methods, and teaching frasage<\/strong><\/li>\n
    • Explaining the difference between compote, confit, and fruit jelly<\/strong> and their applications<\/li>\n
    • Pastry cream<\/strong>: techniques and how to flavor it in different ways<\/li>\n
    • Learning fruit mousse<\/strong> and caramel mousse<\/strong><\/li>\n
    • Ganache and Mont\u00e9 ganache<\/strong> with different types of chocolate<\/li>\n
    • Glossy colored glaze<\/strong> (without chocolate)<\/li>\n
    • Baking techniques for different types of cakes<\/li>\n
    • Different coverings for breakfast cakes<\/li>\n
    • French buttercream<\/strong> based on P\u00e2te \u00e0 bombe<\/strong><\/li>\n
    • Teaching all notes and details related to p\u00e2te sucr\u00e9e<\/strong><\/li>\n
    • Types of praline<\/strong><\/li>\n
    • Preparing caramel<\/strong> using both dry<\/strong> and wet<\/strong> methods<\/li>\n
    • Teaching crispy bases<\/strong> for various tarts and antremets<\/strong><\/li>\n
    • Teaching different types of meringue<\/strong><\/li>\n<\/ul>\n\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":"

      3-Day In-Person French Pastry Workshop This fully practical and specialized 3-day in-person workshop is designed for learning various types of tarts, cakes, mousse cakes, and modern French desserts, along with the key techniques for working with doughs, creams, mousses, ganache, glazes, and other professional decorations. French Pastry (Beginner to Advanced): Course Syllabus Training Items Coconut […]<\/p>\n","protected":false},"featured_media":9333,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"teacher":[1562],"course":[55,62,64,54,53],"product_cat":[1560],"product_tag":[],"class_list":{"0":"post-9339","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"teacher-mozhdeh-afrazi","7":"course-55","8":"course-courses-in-person","9":"course-64","10":"course-54","11":"course-53","12":"product_cat-courses-2","14":"first","15":"instock","16":"shipping-taxable","17":"product-type-simple"},"acf":[],"_links":{"self":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/product\/9339","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=9339"}],"version-history":[{"count":0,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/product\/9339\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/media\/9333"}],"wp:attachment":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/media?parent=9339"}],"wp:term":[{"taxonomy":"teacher","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/teacher?post=9339"},{"taxonomy":"course","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/course?post=9339"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/product_cat?post=9339"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/product_tag?post=9339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}