Online Pastry Class for Beginners by Pastry Chef Joelle. P

Learn to prepare French madeleines by whisking dry ingredients, including salt, then combining sugar, lemon zest, honey, melted butter, and eggs, folding gently to create a light, airy batter.

Chill the batter to relax the gluten and solidify the fat. Coat the pan evenly, pipe 20 g portions, bake at 375 F for about 10 minutes, then unmold hot.

Whisk sugar and egg yolks, temper with hot pistachio cream, fold in pistachio paste, strain, and bake pistachio creme brulee ramekins in a water bath at 320 F until set.

Learn to finish pistachio crème brûlée by chilling until firm, not overbaking, spreading sugar evenly, and caramelizing with a torch for a crisp golden crust, then garnish with pistachios.

Learn to make light and fluffy ladyfingers by whipping French meringue from egg whites and sugar, folding in flour and cornstarch, piping on parchment, and baking until lightly golden.

Whip chilled heavy cream to a light texture and refrigerate; then prepare tiramisu cream with egg yolks, sugar, vanilla, gelatin, and mascarpone, folding in the whipped cream.

Assemble a tiramisu cake by dipping ladyfingers in coffee, layering with mascarpone cream, repeating until filled, then chilling for three hours, trimming, decorating with cocoa, and finishing with a ribbon.

Prepare the crust by combining flour, sugar, salt, vanilla extract, and butter; mix with the paddle, add eggs, chill, roll to five millimetres, dock, and bake.

Whisk eggs with lemon juice, sugar, and zest, heat to 125 f to craft a lemon cream, then emulsify with cold butter and chill before filling the tart.

Learn to make Italian meringue by whipping room-temperature egg whites to soft peaks, then slowly whisk in a 200 f (115 c) sugar syrup until thick, glossy, and cooled.

Decorate the lemon tart with Italian meringue using a piping bag, shaping pointed peaks by squeezing at the base and lifting quickly, then torch carefully for a final, elegant finish.

Prepare mango jelly by cooking mango puree with water, glucose, sugar, and pectin, heating to about 30 C, stirring to avoid lumps, then boil to set before molding and freezing.

Learn to make mango passion fruit candy by cooking mango puree, passion fruit pulp, lemon juice, sugar, and pectin to 185 Fahrenheit (85 Celsius), then chill to firm the gelatin.

Prepare pineapple compote by simmering chopped pineapple with lemon juice, sugar, and pineapple juice until the liquid reduces. Let it cool and refrigerate.

Whip chilled heavy cream, soak gelatin sheets until softened, heat coconut puree, then blend with melted white chocolate and fold in the whipped cream after cooling.

Assemble a coconut mousse cake with mango jelly and mango passion fruit confit, then chill, dip in chocolate to create a coconut shell texture, and finish with pineapple compote.

Combine pectin with sugar to prevent lumping, heat cherry puree with water and glucose, dissolve, and boil briefly until thickened, then pour into molds and freeze after cooling.

Combine dry ingredients with baking powder and cocoa powder, then mix in milk, eggs, and oil to form batter and bake the chocolate cake at 350 F, 25 minutes.

Prepare a light chocolate mousse by boiling cream with gelatin, pouring over dark chocolate to form ganache, folding into whipped cream in batches, then molding and chilling overnight.

Temper chocolate using a double boiler, monitor temperatures with a candy thermometer, seed with one-third chopped chocolate, cool to 88–90 f, and form strips on acetate to set in fridge.

Prepare a chocolate glaze by boiling water with cocoa powder, hydrating gelatin sheets, and whisking in cream and sugar; boil again and glaze cooled mousse at 86–95 f (32–35 c).

Learn finishing and presentation of a black forest cake, glazing at 86–95 F (30–35 C), transferring to the board, and decorating with whipped cream, melted chocolate, piping flowers, and cherries.