Fundamentals of French Pastry- Tarts, Souffles & Mousse Cake
What you'll learn
- Understand the Tools required in Pastry
- Useful Baking Tips for Pastry
- Understand about Ingredients used in the Recipes
- Techniques used in Making Souffles
- How to Make a French Meringue
- How to Bake a Custard in Bain Marie
- How to Make Pate Sucree and Lining a Tart
- How to Make A Sabayon and Genoise Sponge
- How to Make a Chocolate Mirror Glaze
- Assemble a Cake and Glazing a Mousse Cake
French Pastry is magical. It combines simple ingredients through techniques and precision and enables us to make something really beautiful for the ones we love. The satisfaction of making beautiful pastries is so amazing
This course is designed for you to learn and understand French Techniques of Pastry and apply them to take your skills to the next level.
This course covers the essential techniques used in French Patisserie and a comprehensive detail about the ingredients we use in Pastry. Understanding these concepts will provide you with confidence to use these elements in create different pastries
This is a Course suitable for students just starting out in their baking adventure or have experience and want to improve their Pastry skills. In this course I have put together all aspects and steps in baking a Passionfruit Souffle, Creme Brulee, Raspberry Tart and the showstopper a Mirror Glazed Chocolate Mousse Cake
We will be making all the recipes from scratch and we will follow the step by step directions of the whole process together. I will also explain everything about the ingredients we are using.
The course will help everyone from complete BEGINNERs who have never baked before to PROFESSIONALS who bake in professional bakeries.
The course will also make an amazing gift to your friend or a family relative who are aspiring bakers and want to pursue to become professionals or just want to have fun baking
Some skills you will learn:
Understand the Tools required in Pastry
Useful Baking Tips for Pastry
Understand about Ingredients used in the Recipes
Techniques used in Making Souffles
How to Measure Ingredients and prepare before Baking
How to Make A French Meringue
How to Bake a Custard in Bain Marie
How to Make Pate Sucree and Lining a Tart
Blind Baking and finishing a tart
How to Make A Sabayon and Genoise Sponge
Master Creme Patisserie and Creme Diplomat
How to Make a Chocolate Mirror Glaze
Assemble a Cake and Glazing a Cake
Who this course is for:
"Fundamentals of French Pastry" Class is for people passionate about Pastry and Baking
Beginners who havent baked before but aspire to learn how to bake at home
Seasoned Bakers who want to improve their skill
This Course makes an excellent gift as well for your friends
Who this course is for:
- Aspiring Bakers, Chefs, Home Bakers, Food Enthusiasts
Shubranshu loves teaching and mentoring aspiring bakers and pastry chefs.
He is a Professional Baker and Trained Chef from the prestigious Le Cordon Bleu in Sydney, Australia. With over 7 years of Baking and Pastry experience working in some of the best 3 hatted fine dining restaurants as a Baker/Pastry Chef in Sydney.
He has also trained and mentored bakers/pastry chefs in some of the best bakeries and restaurants during this journey He is really passionate about Vienosseries, Pastry and Sourdough and has spent considerable amount of time and effort in building skill and knowledge in these areas.