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Pastry School - From Basic to Pro!

Name: Pastry School - From Basic to Pro!
Rating: 4.7 (1517 reviews)

Cakes, trats, choux, breads, cinnamon rolls, croissants, glass dessert, mousses, chocolate & social media photography

Bestseller

Created byMeytal Limony

Last updated 4/2026

English

German [Auto],English [Auto],

What you'll learn

Learn the basics of baking from breaking an egg all the way to mousse cakes.
Understand the different doughs, how to make them, roll them and how to use yeast.
Make the various kinds of mousses and learn the differences between them.
Work on amazing fillings and toppings such as pastry cream, mango creamux, chocolate ganache, Chantilly and many more.
Learn how to create stunning breads, focaccia and homemade croissants!
Explore all the basic piping techniques and the correct way of creating them.
Learn all the tips and tricks and what to avoid while baking.
Create stunning cakes and get the best recipe for the most versatile cake that can be any flavor you want.
Learn how to temper chocolate and create isomalt lollypops.
Explore the world of photography and editing for social media.

Course content

16 sections • 96 lectures • 10h 55m total length

Introduction3:32
In this section we will go over the course's structure: how to watch the lessons and where to find the resources. Also, we'll learn the basics of measuring our ingredients, which tools we will be using during the course and go over the various ingredients and how to work with them.
Weights and measurements1:44
Essential tools4:23
learn to prepare essential pastry tools and master precise measurement with a digital scale, using grams for accuracy, while assembling knives, mats, molds, rings, mixers, and ovens.
The ingredients6:33
Explore the key ingredients for this pastry course, including all purpose flour, bread flour, unsalted butter, cream, eggs, sour cream, and chocolate, plus temperature tips.

French meringue10:14
There is no pastry kitchen without meringues! Meringues are so vital and versatile in the pastry world. They are using in almost every cake, mousse and decoration. Therefore, It is very important to learn the various types of meringues and the difference between them and mostly when to use each type.
Dacquoise (nut meringue)3:25
Swiss meringue7:20
Meringue kisses1:29
Master meringue kisses by drying meringue cases in a fan-forced oven at 60–70 degrees until firm. Use them as cookies or decorations on cakes, with colors and toppings for variations.
Italian meringue6:03
Learn to make Italian meringue by cooking sugar to 120 degrees and whipping into pasteurized egg whites; it's stable, can be used for decorations and freezing, not ideal for baking.
Piping techniques4:29

Chantilly cream6:04
This section is all about creams. Creams are the building blocks of most desserts we know and love. Creams can function as a filling, piped on top of other components, placed into glasses and molds and even stand on their own. In this section we will learn all the fundamental creams every pastry chef needs to master.
Chocolate ganache7:10
Learn to make ganache by heating cream and pouring it over chocolate, emulsifying into a silky, versatile filling or topping with adjustable ratios for dark, milk, and white chocolate.
Cream anglaise6:15
Master creme anglaise, a versatile custard base for cakes, ice cream, and mousses. Temper egg yolks with warm cream and cook slowly to 82 degrees Celsius while stirring.
Crème brulee – the batter9:47
Crème brulee – finished product5:32
Pastry cream part 110:32
Pastry cream part 22:06
Introduction to gelatin11:36
Learn how gelatin thickens desserts through blooming, using powdered gelatin or leaves, and compare alternatives like agar and pectin to achieve desired textures in mousses and creams.
Chanty cream – part 15:41
Chanty cream – part 22:33

How to Use Cake Decorating Molds for Chocolate Decorations21:07
In this lesson, you’ll learn how to work with cake decorating molds to create clean and beautiful chocolate decorations. I’ll explain what this type of mold is used for, what kinds of designs it is best suited for, and how to use it more easily for neat results and easier release. These decorations can be used on cakes, bento cakes, cookies, and other desserts.
How to Use 3D Silicone Molds for Chocolate Decorations7:27
In this lesson, you’ll learn how to work with 3D silicone molds to create full chocolate figures and dimensional decorations. I’ll explain how this type of two-part mold works, what makes it different from flat molds, and share simple tips to help you get cleaner results and easier release. These molds are a great way to create eye-catching chocolate decorations for cakes and dessert projects.

Introduction to baked cakes4:07
Everybody loves cakes. Whether they are made for birthdays, celebrations, as part of a glass dessert, as a base for a cream filled cake or even mousse, cakes are always useful and a crowd pleaser. In this section we will learn how to bake a basic cake that can be transformed into different flavors, as well as a light a dainty chiffon cake, the best baked cheese cake you'll ever have and the all-time classic; a French roulade.
Marble cake – the batter11:51
Marble cake – finished product0:58
Master marble cake finishing: bake to a clean finish, let it cool in the oven to prevent deflation, and store for up to five days or two months.
Orange chiffon cake – the batter12:17
Orange chiffon cake – candied orange peel8:36
Orange chiffon cake – finished product4:07
Baked cheesecake – the base4:37
Baked cheesecake – the batter9:20
Baked cheesecake – the glaze1:39
Baked cheesecake – decorations4:24
Roulade ("swiss roll") – pate décor3:46
Roulade ("swiss roll") – smear pate décor5:15
Decorate a roulade with a stencil paste and template, using a thin potato-core layer and optional colors, then lift the stencil to reveal a pattern and chill before baking.
Roulade ("swiss roll") – genoise sponge14:18
Roulade ("swiss roll") – spreading the genoise sponge3:34
Roulade ("swiss roll") – rolling the genoise3:25
Roulade ("swiss roll") – filling & decorating6:12

Introduction to tarts8:37
There is an art to making tarts: the right dough in the right consistency, the proper thickness and the lining of the tart in the tin. All these are just a few of the tricks and tips that make the tart o-so-magical. In this section we will learn two types of tart doughs with different filling and baking styles. We will also learn two different techniques to line the tart.
Pecan tart - shortcrust pastry9:50
Master the creaming method to make a sweet, flaky shortcrust pastry for pecan tart, using butter, eggs, almond meal, and cornflour, with a 1–2 hour fridge rest.
Pecan tart – lining the ring12:14
Pecan tart – brown sugar syrup filling5:58
Pecan tart – blind baking3:22
Master blind baking for pecan tart by lining with paper or silicone, weight with beans to prevent puffing, bake at 170 degrees for 10 minutes, then fill and finish baking.
Pecan tart – final baking3:29
Finish the blind baked crust with brown sugar syrup, arrange whole pecans in an overlapping stacked pattern, and bake at 170 degrees celsius for 30 minutes in a preheated oven.
Pecan tart – finished product3:17
Linzer tart – berry filling6:31
Create the classic Linzer tart filling using frozen mixed berries or raspberry, simmered with sugar to 110 Celsius, then balance with lemon juice and cool before refrigerating or freezing.
Linzer tart – the dough16:11
Make linzer tart dough by creaming butter with sugar, adding eggs and vanilla, then folding in flour, cinnamon, salt, baking powder, hazelnuts. Pipe, fill, pattern top, bake at 190 c.
Linzer tart – finished product1:44
Bake the linzer tart, cool with the door ajar, dust with powdered sugar, roll out and stripe the top, and freeze the dough up to two months, not the tart.

Choux pastry – the dough15:15
"I dream of choux" should be the next big blockbuster of the summer. There is nothing quite like these little sweet puffy buns. There is a precise science to making these and we will learn this science in this section. Not only that, we will also learn how to elevate these buns to a higher stature.
Choux pastry – craquelin part 16:08
Choux pastry – craquelin part 22:46
Choux pastry – filling & decorating7:42
Master choux pastry by hollowing and filling 18 to 20 puffs with pastry cream using a small round open tip, then decorate with ganache and finger wave chocolate decorations.

Introduction to yeast3:23
Yeast dough is life. Well in a sense...in this section we will learn the life and elevation force of yeasts. We will go over the different types of yeast doughs and their products. How to roll, cut and shape them to perfection. And how to be everyone's favorite person when you come around with a fresh batch of warm pastries.
Basic bread – poolish4:23
Basic bread – the dough9:02
Basic bread – knock back6:10
Basic bread – reshaping1:50
Basic bread – finished1:14
Fucaccia bread – the dough10:08
Fucaccia bread – reshaping8:33
Punch down focaccia dough, press into a high tin with olive oil, and make dimples. Top with rosemary, olives, peppers, sun-dried tomatoes, and salt; proof again, bake at 180 c.
Fucaccia bread – finished product1:34
Cinnamon roll – the dough11:16
Cinnamon roll – shaping12:27
Cinnamon roll – egg wash1:55
Cinnamon roll – finished product1:17
laminated dough – poolish2:32
laminated dough – the dough15:19
laminated dough - step 1: butter prep4:13
laminated dough – steps 2+310:59
laminated dough – step 48:09
Croissant – shaping13:07
Croissant – finished product1:24

Glass dessert – mango creamux10:24
These elegant glasses are made for mingling and that just what they’ll do! In this section we will learn how to create a beautiful glass dessert; an impressive touch perfect for a sweet table at a party. These glasses are filled with a creamy panna cotta, topped with mango creamux and decorated in a modern style.
Glass dessert – panna cotta7:43
Glass dessert – assembly2:25
Glass dessert – decorating2:35

Introduction to mousses8:55
Ok, now we are in the big leagues. Mousses are no joke and require quite a bit of technique and understanding to make them just right. There are many kinds of mousses and we will go over several of them, understanding the difference between them and how to execute each one perfectly.
The basic mousse6:41
The gelatin & eggs free mousse6:28
Learn to make a gelatin- and egg-free mousse using a water-based ganache with sugar and glucose, with vegan substitutions like coconut cream, and precise folding to 34 degrees.
Anglaise based mousse5:02
Italian meringue mousse7:03
Develop a light and airy Italian meringue mousse by heating passion fruit puree to 30 degrees, tempering with melted gelatin, then folding into Italian meringue and semi whipped cream.
Pate – a – bombe mousse10:13

Requirements

There is no need in previous baking background or experience.
For some of the recipes students will need a few baking tools such as a whisk, a mixer and baking tins.
For some of the decorations students will need a piping bag and nozzle, a silicone mat and food colors.

Description

"Pastry school – From Basic to Pro!" is a comprehensive, easy to follow, step by step guide to the art of pastry. If you always wanted to bake like the professionals or you are looking to upgrade your baking and decorating skills, this is the course for you.

You will learn how to whip, whisk, fold and bake and more importantly how to avoid all the common mistakes everyone makes while baking.

With this failed proof, tried and tested recipes you will learn how to:

· Prepare 3 types of meringues.

· Make six kinds of creams (including pastry cream and creme brulee) and learn various types of piping techniques.

· Learn everything about tarts, fillings and baking and explore 2 types lining techniques.

· Create beautiful choux buns and glass dessert.

· Explore the world of yeast and created 4 types of yeast doughs including breads, focaccia, cinnamon roll and even croissants.

· Make five types of mousses, while understanding the difference between them and when to use each one.

· Learn how to work with chocolate in order to create beautiful decorations.

· Experiment working with isomalt sugar and create stunning candies designs.

· Create a beautiful entremet cake that will be your final project.

· Learn how to photograph and edit your beautiful creations for social media.

After you finish this course, you will be able to stun your friends and family with these knock out show stopping creations or even expand to open you own pastry business.

Who this course is for:

From complete beginners to professional bakers who are looking to learn the art of pastry.
Home bakers struggling with creating professional looking desserts.
Anyone who want to learn new recipes and create new and unique designs.
Anyone looking to expand their culinary background and advance their baking career.
Anyone who needs an in-depth knowledge and understanding of baking processes.
Pastry lovers who want to be pastry chefs.

Pastry School - From Basic to Pro!

What you'll learn

Explore related topics

Course content

Where to start?4 lectures • 16min

Meringues6 lectures • 33min

Creams10 lectures • 1hr 7min

Working with Silicone Molds2 lectures • 29min

Baked cakes16 lectures • 1hr 38min

Tarts10 lectures • 1hr 11min

Choux pastry4 lectures • 32min

Yeast doughs20 lectures • 2hr 9min

Glass dessert4 lectures • 23min

Mousses6 lectures • 44min

Requirements

Description

Who this course is for: