Modern French Pastry Master class by World Pastry Champion

Explore an introduction to modern French pastry techniques taught by a world pastry champion, setting the foundation for expert-level methods in this master class.

Explore the 100% vanilla pastry technique, building vanilla sponge, vanilla cream, and vanilla mousse, then finish with white chocolate elements and a vanilla glaze.

Learn to craft the black prince pastry: a cocoa crust with butter and flour, freeze and bake, then assemble orange confit, meringue, ganache, and a maple leaf cocoa glaze.

Learn to make Ispahan macarons by combining almond paste and icing sugar with Italian meringue, then fill with rose buttercream and assemble with raspberry and lychee flavors.

Master Le Foret Noire by building a cocoa, flour, sugar dough, rolling and freezing, then assembling sponge layers with raspberry confit, ganache, and a dark chocolate glaze.

Master the Paris-Brest by shaping a crisp choux-based shell, assembling hazelnut praline cream, vanilla pastry cream, and meringue, then glazing and finishing with chocolate and decoration.

Master the Mont Blanc technique by building a chilled ring base, piping vanilla cream and chestnut cream, layering baba, and finishing with glaze.

Master pavlova by making Swiss meringue, piping crisp shells, and assembling with berry compote and mascarpone cream, finished with a cocoa butter coated layer.

craft a robusta chocolate cake with coffee-infused cream, sabayon, and a glossy chocolate glaze, featuring sponge layers, coffee bean decoration, and cocoa butter finish.