Online Pastry School - 1 Week Mastery Course

Learn from Marco Ropke a fourth generation pastry chef with twenty five (25) years of international experience.
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  • Lectures 59
  • Contents Video: 9 hours
    Other: 1 hour
  • Skill Level All Levels
  • Languages English, captions
  • Includes Lifetime access
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    Available on iOS and Android
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About This Course

Published 7/2013 English Closed captions available

Course Description

6 Pastry Training Courses - 58 Lessons - 10.5 Hours Of Video Content & Recipes - 1 All Inclusive Price
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Build the essential pastry training skills, and dazzle all of your friends in the kitchen.

New or old to the art of the culinary journey, this course is designed for speed and ease. Join us!

Have you ever wanted to dive into the pastry arts? Maybe you are a student or pastry professional who needs access to high quality recipes and videos?

Pastry Training Centre - A pastry arts training program, with a timeline that fits your schedule.

But what are our students saying?

“Just wanted to thank you for the fabulous classes and training of the past
few weeks! Thank you for the generosity of your time, the high-quality impeccable
ingredients you use, for sharing all of your tools, your incredible
knowledge and especially the sharing of your recipes – I will keep them safe
and honored. I have not met yet such a generous and fine teacher.”

-Caroline Witteveen, Past Student.


Videos are all shot with TWO ANGLES in a professional pastry kitchen, learn from the best. All recipes are PDF Downloads, and easy to read and follow.

Owner and instructor Chef Marco Ropke is a fourth generation pastry chef from Germany with over twenty five (25) years of international pastry experience.

He now brings his knowledge of European, Asian, and North American pastries to an easy to use online school.

The pastry training centre reflets Marco's deep passion for his trade and strong teaching ethics.

What to expect?

  • Lessons and Knowledge: Hands down the best resource and speedy but extensive knowledge into the basics and fundamentals of the pastry kitchen.
  • Video Walk-Throughs: Every single recipes published will have a full video walk-through in 720p HD with TWO CAMERA ANGLES!. We know how important it is to have close-ups of the footage, but also feeling connecting with the teacher.
  • The science behind the art: Learn from Marco Ropke, who not only teaches you the methods and recipes, but also the science behind the art. Understand why things turn out a certain way, and be your own creator and create your own pastry recipes in the future that hold the fundamental basics to success in the kitchen.
  • History & Characteristics: Learn the history of many items you are going to be baking, and the characteristics that define their definition.

Lessons Covered?

  • Intro: We start with an intro to the pastry arts, the kitchen essentials, conversions, recipe understanding, and how to adjust based on different ovens, and climate temperatures in the kitchen.
  • Baking Fundamentals: The next section dives right into the world of baking, getting you up to speed and an expert on the fundamentals and basics of baking. Essential tools while moving forward to the next course.
  • European Classical Cakes: With so many wonderful cakes coming out of Europe, this teaches you the classics, the tried tested and true cakes, their history and importance in the pastry arts.
  • Baking With Chocolate: Chocolate is a wonderful ingredient, we then guide you down the history and outline of using chocolate (white, dark, and pure) in your recipes, while using examples of how they can be applied to recipes.
  • The World Of Cookies: Not your average cookies, these cookies are fit for royalty. Learn about the traditional mixing methods, cookie styles, shapes, and methods. We outline a wide variety that spans many different skill sets and methods to make you an expert on the high-tea, cookies, and the characteristics that make them great!
  • Fundamentals of Cake Mixing: This section outlines and builds upon the cake mixing skills. Strong emphasis on proper technique to achieve the best results whether it is a rustic cake or a polished and pretty one.

Dive right in and take the helm!

What are the requirements?

  • Willing to taste and eat your way through the pastry landscape.
  • A kitchen with a working oven.
  • Mixer
  • Recommended Tools Listed

What am I going to get from this course?

  • Demystify the world of pastry! With the skill set learnt you will not just learn recipes, but learn methods and understanding behind pastry arts.
  • By the end of this course all of your friends and family will be raving about your pastry skills.
  • Know why things turn out right, and why they sometimes turn out wrong. Understand the science behind the pastry arts!

What is the target audience?

  • Average Joe
  • Home Cooks
  • Professional Pastry Chefs
  • Hotel Training
  • Pattisserie Training
  • Part Time Cooks
  • Culinary Students
  • Pastry Arts Students

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Pastry Basics & Fundamentals
02:29

WELCOME TO MY SCHOOL!

THE ONLINE PASTRY TRAINING CENTRE.

"One of the best instructors I’ve ever encountered, Chef Marco’s knowledge is extensive and his passion for what he teaches is inspiring. I would highly encourage anyone who has the opportunity to learn from him to do so. "

Robin McNabb, Past Student

Article
Below are a few tips & tricks which you might want to read through and review as you get started in your new field of Pastry Arts.
Article

Recipe conversion tips and tricks.

Article
Know the difference between a professional baker oven, and a home oven. This lecture will teach you the rule of thumb when adjusting for home recipes vs. professional recipes.
Article
Best practice when using either a Kitchen Aid Mixer, or a Professional Pastry Mixer.
Article
General rules, and tips on preparing yourself before you begin to bake or start any recipe.
Article
These are the recommended and essential tools you will require. While not all are mandatory, we do recommended taking our outline serious to be able to excel!
Section 2: The Basics & Fundamentals of Baking
Article
An introduction to 'The Basics & Fundamentals of Baking'.
21:48

Strudel Dough

Recipe Yield: 600g

History:
Classical Apple Strudel, originated in Austria.

Stretched out dough and rolled up with different fruit fillings into a long roll. Best to be served warm straight out off the oven with vanilla sauce or vanilla Ice cream. Through the use of high gluten strong bread flour the dough enables us to stretch it out to a very thin sheet.

With the right skills the dough gets stretched out by hand until it is so thin that a newspaper could be read through it if placed on it.

Recipe Ingredients:

  • 400 g Organic Bread Flour
  • 1 g Salt
  • 3 piece Eggs
  • 45 ml Extra Virgin Olive Oil
  • 100 ml Water

Method:

  1. Sieve the strong bread flour and place it in a mixing bowl with a hook (kneading arm).
  2. Add all the remaining ingredients to it and knead the dough on medium speed until the sides of the mixing bowl are clean and the gluten in the dough has been worked out. The dough should be firm and elastic but not too hard, adjust the water amount to achieve the right consistency of the dough.
  3. Or after covering them with the oil, wrap them tightly up in plastic wrap and place them in the fridge for next day’s use.

-----

Austrian Apple Strudel

Recipe Yield: 1 piece

History:
As versatile as pie, strudel can be savory or sweet, providing the filling is low in moisture. Vent the top of the strudel to allow excess moisture to escape to prevent the filling and dough from becoming too soft.

Strudel dough is stretched to create a paper-thin sheet. The high-gluten content of bread flour and a resting time after mixing allows this dough to be stretched paper thin. During assembly, strudel dough is brushed with butter and rolled up to encase a filling.

This creates a flaky pastry with many layers, just as are created by the lamination of puff pastry or by the layering of filo dough.

Recipe Ingredients:

  • Fresh 4 Apple 'Granny Smith'
  • 60 g Sponge Crumbs
  • 50 g Raisins
  • 40 g Sugar
  • 6 g Spices Cinnamon Powder
  • 1 piece Lemon Zest
  • 1 Strudel Dough

Method:

  1. Take one well rested strudel dough, flour it lightly and roll it out first by hand as thinly as possible, ensure that at no time the dough is sticking on the table.
  2. Roll the dough out from the center to maintain a round shape.
  3. Once the dough is too thin to be rolled out any further by hand lift it up and holding it by its edges stretch it out as much as possible without tearing it.
  4. Once stretched out to its maximum, place the strudel dough on a floured linen cloth and working out from the center of the dough, stretch the dough out until it is so fine that you can read a newspaper through it.
  5. Peel, core and slice the apples.
  6. Combine the apples with the remaining ingredients and spread them out on the stretched out strudel dough.
  7. Roll the strudel tightly up and brush the top with more butter.
  8. Vent it and bake at 380 F for approximately. 25 min.
06:52

Vanilla Sauce / Sauce Anglaise

Recipe Yield: 500ml

Recipe Ingredients:

  • 160 ml Milk
  • 160 ml Cream 33%
  • 75 g Sugar
  • 4 piece Egg Yolks
  • 0.5 piece Vanilla Bean
Method:

  1. Take one third of the milk and mix it together with the egg yolks and sugar.
  2. The remaining milk together with the cream and the vanilla pot gets heat it up on the stove until it is boiling.
  3. Once the liquid is boiling add the egg yolk mixture to it and under constant stirring with a wooden-spoon to a temperature of exactly 82 C.
  4. As soon as the sauce reached this temperature take it out off the cooking pan and strain it through a fine sieve into a clean container.

Article
Learn the basics about the three (3) different type of pie filling methods.
22:00

BASIC PIE DOUGH

Recipe Yield: 500g

one pie / 8" (you will have some crust left over)·

Recipe Ingredients:

  • 450g Flour: Soft Pastry Flour
  • 5 g Salt
  • 70 g Butter, (cut into pieces and chilled)
  • 70 g White Shortening, (cut into pieces and chilled)
  • 220 ml Water

History:

The characteristic flaky texture of a rubbed dough is developed by rubbing together the fat and the flour, leaving flakes of fat visible. The larger the flakes of the fat in the mixture, the flakier the dough will be. Fat contributes to the development of a flaky texture in pastry doughs. The amount of fat and the way it is added to the other ingredients in a formula have a significant impact on the finished baked good.

Leaving the fat in pieces or chunks, rather than combined it thoroughly, gives the dough a flaky texture. When a rubbed dough is baked, the pieces of fat melt to create pockets in the interior of the dough. As the fat melts, steam is released from the moisture held in the fat.

The steam expands the pockets, which then become set as the dough continues to bake, thus creating a flaky, textured baked good. Always keep rubbed doughs cool during mixing and when working with them. If the dough becomes to warm, the fat may become too soft and absorb into the dough, destroying layers in the dough.

Method:

  1. To make a rubbed dough, first flake the firm cold butter into the flour. Next add all the liquid ingredients and the salt at once to the flour-butter and blend the dough quickly but thoroughly.
  2. Turn the dough out onto a lightly floured work surface.
  3. Gather and press it together into a flat rectangle.
  4. Wrap the dough tightly in plastic wrap and chill it under refrigeration until firm enough to work.
  5. The period of rest and cooling before working and rolling is vital to ensure that the fat does not become too soft nor the flour overworked.

--------

AMERICAN APPLE PIE

Recipe Yield: 2 Pies

Recipe Ingredients:

  • 4 Fresh Apple 'Royal Gala'
  • 170 g Sugar
  • 14 g Flour: Tapioka Starch
  • 28 g Starch: Corn
  • 1 Pinch Salt
  • 1 Pinch Spices Nutmeg
  • 1 Pinch Spices Cinnamon Powder
  • 30 ml Lemon Juice
  • 28 g Butter (melted)

Method:

  1. Divide the dough in half. Roll out one-half of the dough to 3mm thickness and line the greased pie or tart pan.
  2. Reserve the other half, wrapped tightly, under refrigeration.
  3. Peel, core and slice the apples to a 3mm thickness
  4. Combine the sugar, tapioca, cornstarch, salt, nutmeg, cinnamon, lemon juice and melted butter and toss it with the apples.
  5. Fill the Pie shell with the apple mixture. Brush the rim of the dough with egg wash.
  6. Roll out the remaining dough to the same thickness and place it over the filling.
  7. Crimp the edges to seal and cut a vent in the top of the pie.
  8. Brush the Apple Pie with egg wash and bake at 380 F for approx. 60 min until golden brown
10:58

Recipe Yield: 1.5L

Recipe Ingredients:

  • 720 ml Milk
  • 1 piece Vanilla: Vanilla Bean Bourbon
  • 150 ml Milk
  • 40 g Glucose Syrup
  • 8 piece Egg Yolks
  • 280 g Sugar
  • 450 ml Cream Whipping

Method:

  1. Heat the milk and vanilla pods.
  2. Whisk together the remaining milk with the glucose, sugar and the egg yolks.
  3. Once the milk is boiling add the egg mix to it and under constant stirring cook the ice cream to exactly 82 C.
  4. As soon as the ice cream reaches the required temperature, take it off the heat immediately and strain it into a clean container.
  5. Set the mix on ice cubes to cool it down quickly, once it is cold cover it with plastic and place it in the fridge to let it ripe for one day.
  6. Next day add the fresh cream to it and mix it well.
  7. Churn the ice cream now in the machine.
06:47

Recipe Yield: 450g

Recipe Ingredients

  • 210 g Flour: Graham Flour
  • 2 g Salt
  • 6 g Baking Powder
  • 5 g Baking Soda
  • 60 ml Buttermilk
  • 110 g Honey
  • 30 g Sugar Molasses
  • 4 g Spices Cinnamon Powder
Method:

  1. Scale all ingredients together in a bowl and combine until it forms a smooth dough, knead briefly until smooth.
  2. Add more flour or milk if you have to adjust the consistency.
  3. The dough should not be soft & sticky or crumbly. 
  4. Wrap up the dough and place in the fridge over-night (can be rolled out and baked same day is well but will be easier the next day)
  5. Roll out the dough, cut into desired size and shape and bake at 370 F until golden brown.

17:24

Recipe Yield: 2 cakes

Recipe Ingredients:

  • 80g Graham Cracker Crumbs (crust)
  • 30g Honey
  • 50g Butter (melted), (crust)
  • 340g Cream Cheese
  • 60g Sugar
  • 3 piece Whole Eggs
  • 80g Sour Cream

Method:

  1. Mix together the cookie crumbs, honey and the melted butter.
  2. Press this mix in the cake rings to form the base of the marble cheesecakes, bake it with the rings for approximately 10 min (light brown colour).
  3. Mix together the cream cheese and sour cream until smooth.
  4. Add the sugar to it and at last the eggs one by one, mix well until no lumps are remaining and the batter is smooth.
  5. Pour 3/4 of the cheesecake batter in the rings and mix the remaining 1/4 with cocoa powder.
  6. Pour the chocolate cheesecake mix on the top of the plain mix and with a small stick create a nice marble effect.
  7. Bake the marble cheesecake with water on the tray by 300 F / 45 min until firm no colour no cracking off.
08:02

Recipe Yield: 700ml

Recipe Ingredients:

  • 500 ml Milk
  • 100 g Sugar
  • 40 g Starch: Corn
  • 2 piece Egg Yolks
  • 0.5 piece Vanilla: Vanilla Bean Bourbon

Method:

  1. Pour 3/4 of the milk into the cooking pan, slit open the fresh vanilla pod lengthwise and scrape all the seeds out of the pot. Add both, the seeds and the used vanilla pot into the milk to cook out all the vanilla flavour.
  2. The remaining 1/4 of the milk gets blended well together in a small mixing bowl with the egg yolk, sugar and cornstarch. Whisk it well to ensure that no lumps are remaining.
  3. Once the vanilla milk is boiling pour half of it on the whisked egg, sugar and starch mix, whisk it well and pour it all back in the cooking pan.
  4. Using a strong but fine whisk continue to stir the custard until it binds and starts to bubble again (which is a sign that the custard reached 100°C again). Cornstarch starts to bind liquids by 72°C but to make sure that all the starch is cooked out and no unwanted flour taste remains it is advisable always to reheat the custard again to 100°C.
  5. Take the cooking pan off the heat, remove the split open vanilla pod out of the custard, wash it and dry it out in the cabinet.
  6. Pour the custard in a suitably sized mixing bowl and whisk the custard in the machine until cold.
  7. Through whisking the custard in the machine until cold we achieve a very fine and smooth custard - of better quality than if just placed in a container to chill out.
19:38

Recipe Yield: 600g

Recipe Ingredients:

  • 200 ml Water
  • 2 g Salt
  • 8 g Milk Powder (whole milk)
  • 90 g Butter
  • 110 g Bread Flour: Organic
  • 160 g Eggs
Method:
  1. Heat up together the water, milk powder, salt and butter.
  2. Add strong bread flour to it at once and cook until bottom of the pan turns brown.
  3. Cool paste down and incorporate in 3 or 4 addition the eggs.
  4. Pipe the Choux in desired shapes and bake in the deck oven at 380 F with the vent closed.
  5. One choux have brown color turn down heat to 340 F and open vent.
21 questions

Well, lets just see how well you were paying attention to the curriculum shall we. Please feel free to jump back and forth to your resources to help answer the following questions. 

No one is judging you, we are all here to learn!

Section 3: European Classical Cakes
Article
An introduction to 'European Classical Cakes'.
Article
An overview of Flour Proteins & Functions in Baking. Understanding the science behind the art.
Article
An introduction to how Fats & Oils effect your baking. Learning more about the science behind the art.
33:31

SPONGE CAKE

Recipe Yield: 2 Pieces

Recipe Ingredients:

4 piece Egg Yolks, (Pate a biscuit)

50 g Sugar, (Pate a biscuit)

4 piece Egg White, (Pate a biscuit)

75 g Sugar, (Pate a biscuit)

140g Organic Cake & Pastry Flour, (Pate a biscuit)

Method:

Separate the eggs and whip up a sabayon from the egg  yolks and a meringue from the egg white and sugar.

Fold gently both together and add at last the sieved  soft cake flour under.

Using a round nozzle pipe first the sides of the cake (38 cm long & 4 cm wide) in sponge finger style.

The remaining biscuit batter get piped in circles of 12cm diameter for the cake interior.

Dust it all with the icing sugar and bake by 200 c for approx 10 min.

ASSEMBLY

Recipe Yield: 1 Cake

Recipe Ingredients:

220 ml Fruit Puree: Pear

40 g Sugar

4 piece Egg Yolks

8 g Gelatin Sheet

20 ml Beverage: Eau De Vie /  Williams Birne Schladerer

220 ml Cream 33%

2 piece Sponge: Charlotte Sponge

Method:

For the pear bavaroise: soak the gelatine in cold water until soft, whisk together 

the egg yolks and sugar.

Heat up the pear puree add the whisk egg yolks to it  and reheat it all gently to 82 c until the puree starts to thicken.

Dissolve the gelatine in it and strain it all through a fine  sieve, place the base on ice and once cold enough fold the whipped cream and the eau de vie under.

Fill the bavaroise inside the cake rings and chill until set. Slice the pears and fan them over the top of the cakes plave with nappage and halved pistachio nuts.

13:56

Recipe Yield:  6 Pieces

Recipe Ingredients:

  • 120 g Butter (soft)
  • 40 g Sugar
  • 5 piece Egg Yolks
  • 1 piece Orange Zest
  • 5 piece Egg White
  • 70 g Sugar
  • 95g Organic Cake & Pastry Flour

Method:

  1. Cream together the soft butter, orange zest and sugar.
  2. Once light and fluffy add one by one the egg yolks to it and continue to mix it until all incorporated.
  3. In a separate (copper) bowl start to whisk up the egg whites, once light and white add gradually the second amount of sugar to it and whisk the meringue to medium peak.
  4. Fold gently the meringue under the butter mixture and add at last the sifted cake flour.
  5. Pipe the sponge thinly on sheet pans and bake at 360 F until light golden brown in color.
12:29

Recipe Yield:  500g

Recipe Ingredients:

  • 300g Butter
  • 60g Sugar
  • 2 piece Egg Yolks
  • 1 piece Eggs
  • 60g Sugar
  • 100g Dark Chocolate (Mi-Amere / Cacao Barry)
  • 30g Praline Paste: Almonds / Hazelnut
Method:
  1. Cream the butter and the first sugar until very light and almost white in color.
  2. Add then the praline paste and melted chocolate (not too hot) gently under the creamed butter and continue to mix until well incorporated.
  3. Warm up over a hot water bath the eggs, egg yolks and sugar and continue to whip it in the kitchen aid machine until firm and light in texture.
  4. Fold this egg sabayon under the creamed butter.
07:16

Recipe Yield:  1 cake

Recipe Ingredients:

  • 6 piece Sponge: Dobos
  • 500g Butter Creme: French Style with Praline & Chocolate

Sugar Syrup:

  • 200 ml water
  • 100 g sugar
  • 25 ml apricot brandy

History:
Dobos torte is a Hungarian cake named after its inventor, a well-known Hungarian confectioner, József C. Dobos (1847-1924) in 1884.  It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original cake is without coat, since it was a slice of a big cake.  Dobos' aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out.

Method:

  1. Layer five Dobos sponges with the butter creme.
  2. Each sponge can also be slightly soaked with a alcohol (apricot brandy) syrup.
  3. Sponge number 6 gets coated with a dry caramel and cut into pieces with a slightly oiled knife before the caramel starts to set.
11:50

Recipe Yield: 600g

Recipe Ingredients:

  • 200 ml Water
  • 2 g Salt
  • 8 g Milk Powder (whole milk)
  • 90 g Butter
  • 110 g Flour: Organic Bread
  • 160 g Eggs

History:
St. Honoré Cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens.

Method:

  1. Heat up together the water, milk powder, salt and butter.
  2. Add strong bread flour to it at once and cook until bottom of the pan turns brown.
  3. Cool paste down and incorporate in 3 or 4 addition the eggs.
  4. Pipe the Choux in desired shapes and bake in the deck oven at 380 F with the vent closed.
  5. One choux have brown color turn down heat to 340 F and open vent.
07:38

Recipe Yield: 450g

Recipe Ingredients:

  • 250g Organic Cake & Pastry Flour
  • 1 g Salt
  • 125 g Butter
  • 60 ml Water
  • 1 piece Eggs

Notes:
Use it as a base and support for various savoury pastries such as Quiche Lorraine or for Fruit Tarts with a liquid interior such as a Clafoutie tart. Short Paste does not contain any sugar and is therefore very suitable for savoury Items.

Neutral in taste it can be flavoured according its assigned purpose, for example Paprika Short Paste for a Quiche base, Lemon & Vanilla for a Clafoutie Tart base, Chilli Powder for a Potato Tart etc.

Method:

  1. Combine the flour and salt in the bowl add the cubed butter and blend using either a spatula or a dough hook if using a machine. Mix it until it forms a paste approximately 4 min.
  2. Combine the water and the eggs. Add the egg / water gradually to the flour while mixing on low speed, just until a shaggy mass forms. Tightly cover the mixture with plastic wrap and allow to rest under refrigeration for 1 hour.
  3. Turn the dough onto a lightly floured work surface.
  4. Gather and press it together. Scale the dough as desired. Wrap tightly and refrigerate for at least 1 hour before rolling
12:20

Recipe Yield:  750 ml

Recipe Ingredients:

  • 500 ml Milk
  • 1 piece Vanilla: Vanilla Bean Bourbon
  • 4 piece Egg Yolks
  • 60 g Starch: Corn
  • 50 g Sugar
  • 4 piece Egg White
  • 50 g Sugar

History:
St. Honoré Cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens.

Method:

  1. Heat up the milk.
  2. Mix together the sugar, egg yolks and cornflour add this mixture to the boiling milk, stir it in well and keeping it mixing.
  3. Bring it back to boiling to cook out the corn flour.
  4. In the meantime prepare a meringue from the egg white, sugar and vanilla.
  5. Add the meringue gently to the hot pastry creme.
11:38


Recipe Yield:  2 cakes

Recipe Ingredients:

  • 450g Dough: Pate Brisee
  • 600 g Choux Paste
  • 750 ml Chiboust Creme
  • 500 ml Creme Chantilly

History:
St. Honoré Cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens.

Method:

  1. Pate brisee as a base (8")
  2. Choux paste piped in rings on the pate brisee and small profiteroles.
  3. Chiboust on the baked base
  4. Creme Chantilly piped with saint honore piping tube on the chiboust.
  5. Profiteroles dipped in caramel and placed on the edge of the cake.
  6. Serve!
22 questions

This is the section quiz for 'European Classical Cakes'. 

We recommend getting your reading material ready for these tests.

Section 4: Baking With Chocolate
Article
An introduction to 'Baking with Chocolate'.
Article
An introduction to the history of Chocolate, and different cocoa types.
05:19


Recipe Yield: 2 Tarts

Recipe Ingredients:

  • 100 g Cocoa Barry Dark Chocolate (Mi-Amere)
  • 120 g Butter
  • 2 piece Eggs
  • 120 g Sugar
  • 40 g Organic Cake & Pastry Flour
  • 2 g Baking Powder
  • 70 g Chocolate Chips for baking
  • 50 g Nuts: Walnuts

Method:

  1. Melt the chocolate and butter together over low heat in a small pan.
  2. Beat the eggs until light and fluffy, gradually beat in the sugar.
  3. Add vanilla essence and chocolate mixture.
  4. Gently fold in the dry ingredients, chocolate chips and walnuts. Do not over mix.
  5. Pour filling in prepared pie crust.
  6. Bake in 350 F oven for approx 30 min, or until the edges of the filling is set while th center is still slightly moist.

----

CINNAMON & COCOA NIB SWEET PASTE

Recipe Yield: 450 g


Recipe Ingredients:

140 g Butter
35 g Sugar
2 piece Egg Yolks
150 g Organic Cake & Pastry Flour
4 g Baking Powder
5 g Cinnamon Spice Powder
25 g Almond Powder
15 g Cocoa Nibs

Method:

  1. Cream the butter and sugar together.

  2. Blend the egg yolks under.

  3. Mix together all the remaining dry ingredients and blend them gently under the dough.

  4. Do not overwork the dough.

  5. This dough crumbles easily, precautions have to be taken when rolling it out, and it must be handled carefully, especially after baking. By using a cardboard or spatula to detach it from the baking tray.
04:56

CHOCOLATE SWEET PASTE

Recipe Yield:
400 g

Recipe Ingredients:

  • 120 g Butter
  • 75 g Sugar
  • 1 piece Egg Yolks
  • 1 ml Vanilla Extract
  • 1 Pinch Lemon Zest
  • 170 g Organic Cake & Pastry Flour
  • 10 g Cocoa Powder

Method:

  1. Mix together the butter and the sugar.
  2. Add the egg, egg yolks and flavourings to it and knead the dough until all the eggs are incorporated.
  3. Sift together the flour and the cocoa powder and add it to the butter paste, keep on kneading.
  4. Knead the dough on slow speed until all ingredients are well mixed together.

CHOCOLATE ESPRESSO TART

Recipe Yield: 2 Tarts

Recipe Ingredients:

  • 180g Dark Chocolate (Cacao Barry / Mi-Amere)
  • 130 ml Cream Whipping
  • 160 g Milk Chocolate / Cacao Barry
  • 120 ml Cream Whipping
  • 20 g Coffee Beans
  • 1 Espresso Shot

Method:

  1. Lay out the tartlet moulds with the chocolate sweet paste and bake the tarts blind.
  2. Brush the inside out with dark chocolate.
  3. Prepare first the coffee flavoured ganache and fill it half full inside the tarts, freeze them until ganache is set.
  4. Prepare next the dark ganache and top up the tarts with it.
05:12

Recipe Yield: 1000 g

Recipe Ingredients:

  • 200 ml Cream Whipping
  • 60 ml Milk
  • 110 g Sugar
  • 300 g Cocoa Barry Dark Chocolate (Mi-Amere)
  • 110 g Glucose Syrup
  • 110 g Butter

Method:

  1. Boil together the cream, milk, sugar and the glucose.
  2. Pour it over the chopped dark chocolate and stir until smooth.
  3. Add at last the soft butter to it and stir until mixed in well.
17:08

Recipe Yield: 4 Servings

Recipe Ingredients:

  • 150 ml Milk
  • 50 g Sugar
  • 2 piece Egg Yolks
  • 10 g Cocoa Powder
  • 15 g Starch: Corn
  • 50 g Dark Chocolate / Cacao Barry Tanzanie 75%
  • 10 g Butter
  • 4 piece Egg White
  • 50 g Sugar

Method:

Step 1: Cooking the pastry custard

  1. In a sauce pan, mix together the milk, egg yolks, sugar, corn starch and cocoa powder.
  2. Turn on the heat and under constant stirring with a fine wired whisk cook the custard (until it is bubbling and the starch has been cooked out).
  3. Take the custard of the heat and add the chopped dark chocolate and soft butter to it and blend them in well.
  4. Set aside to allow it to cool until the meringue has been whipped.

Step 2: Preparing the meringue

  1. Place the room temperature (and clean) egg whites in a copper bowl (or stainless steel) and start whisking them for a couple of minutes until the start to turn white and light.
  2. Add then gradually the sugar to it and continue to whip the meringue until medium peak.
  3. Fold the meringue in stages gently under the smooth chocolate custard.

Step 3: Baking the Souffle

  1. Fill the souffle in buttered and sugared ramekins.
  2. Place souffle in hot water and bake for 20 min by 360 F.
10:23


MOLTEN CHOCOLATE LAVA CAKE

Recipe Yield: 4 Servings

Recipe Ingredients:

  • 2 piece Eggs
  • 2 piece Egg Yolks
  • 80 g Sugar
  • 100 g Butter
  • 100 g Dark Chocolate / Cacao Barry 70% Cuba
  • 40 g Organic Cake & Pastry Flour

Method:

  1. Whip up the eggs, egg yolks and the sugar together to a light sabayon.
  2. Melt the butter and the chocolate together over a hot water bath.
  3. Sieve the flour.
  4. Fold the liquid chocolate / butter under the whipped eggs and fold at last the flour under.
  5. Pour the mixture in a container and let it sit in the fridge for one day until set.
  6. Butter tin moulds and coat them with fine semolina / cocoa powder (or crushed pecan nuts).
  7. Scoop the molten mix inside and insert in the center one piece of ganache.
  8. Bake the Molten cakes for approx. 15 min @ 360 F min.
-------------------------
SPICED CHOCOLATE GANACHE

Recipe Yield: 500 g

Recipe Ingredients:

  • 120 ml Cream 33%
  • 1 g Spices Cinnamon Powder
  • 1 g Spices Nutmeg
  • 1 g Spices: Chilli Pepper
  • 240 g Dark Chocolate / Cacao Barry 70% Cuba
  • 60 g Honey
  • 50 g Butter

Method:

  1. Boil the cream and the spices & honey and add the chopped chocolate to it, stir it until the chocolate is dissolved.
  2. Add the honey and the butter to it and mix well.
09:17

Recipe Yield: 1,000 ml (1 Liter)

Recipe Ingredients:

  • 400 ml Milk
  • 100 g Sugar
  • 10 piece Egg Yolks
  • 240 g Chocolate Cacao Barry White
  • 30ml Beverage: Liqueur / Creme De Cacao Brown
  • 400 ml Cream Whipping

Method:

  1. Same procedure as a vanilla sauce, boil the milk add the egg yolk and sugar to it and reheat it to 82 c.
  2. Add the white chocolate and liqueur to it and strain it through a fine sieve.
  3. Let the ice cream base ripen for one day add the cream to it before churning it in the machine.
7 questions
Baking with chocolate. A final quiz.
Section 5: The World Of Cookies
Article
An introduction to 'The World Of Cookies'.
Article
Learn about the different Characteristics of Cookies, as well as baking methods, and history.
Article
Learn about the different classifications and mixing methods of cookies.
29:47


Recipe Yield: 50 Pieces

Recipe Ingredients:

  • 200 g Butter, vanilla dough
  • 100 g Sugar, vanilla dough
  • 2 piece Egg Yolks, vanilla dough
  • 1 Pinch Salt, vanilla dough
  • 300 g Organic Cake & Pastry Flour, vanilla dough
  • 1 ml Vanilla Extract, vanilla dough
  • 200 g Butter
  • 100 g Sugar
  • 2 piece Egg Yolks
  • 1 piece Salt
  • 285 g Organic Cake & Pastry Flour
  • 15 g Cocoa Powder

Method:

  1. Prepare the Vanilla Sweet Paste and the Chocolate
  2. Sweet Paste, ensure to use cold butter and knead both doughs only a short time.
  3. Roll out both doughs to about 3 mm thickness, cut into stripes and assemble the stripes like a checkerboard.
  4. Enrobe the checkerboard with one layer of vanilla cookie dough.
  5. Chill cookie dough well before slicing them.
  6. Bake at 320 F.
11:04

Recipe Yield: 12 Cookies

Recipe Ingredients:

  • 200 g Almond Paste: DGF 50%
  • 140 g Sugar
  • 40 g Nuts: Almond Powder
  • 20 g Honey
  • 40 g Egg White
  • 50 g Nuts: Almond Sliced

Method:

  1. Mix all the ingredients together except the flaked almonds.
  2. For large almond crescent, scale the dough in 50 gr. And shape it round and long.
  3. Roll each one in the flaked almonds and bake by 180c until golden brown.
  4. Immediately after baking brush them with gummi arabicum.
  5. Once cold dip the end in dark chocolate.
15:24


Recipe Yield: 680 g

Recipe Ingredients:

  • 130 g Butter
  • 60 g Brown Sugar (Demerara)
  • 80 g Sugar
  • 1 g Salt
  • 1 g Vanilla: Vanilla Extract
  • 1 piece Eggs
  • 200g Organic Cake & Pastry Flour
  • 2 g Baking Soda
  • 160 g Chocolate Chips for baking

Method:

  1. Cream the butter, sugars, salt & vanilla together until light and almost white in color.
  2. Add one by one the room temperature eggs to it and combine well.
  3. Sieve the flour and the soda together, mix in the chocolate chip and blend it under the cookie batter.
  4. Bake at 160 C for about 7 min. Soft centre.
08:17


Recipe Yield: 24 Cookies

Recipe Ingredients:

  • 160 g Butter
  • 100 g Sugar
  • 1 piece Egg Yolks
  • 150 g Flour: Soft Pastry Flour
  • 30 g Seeds: Sesame Black
  • 30 g Seeds: Sesame White
  • 75g Nuts: Coconut Powder (Medium)
  • 1 piece Lemon Zest
  • 2 g Baking Powder

Method:

  1. Mix together butter and sugar.
  2. Add remaining ingredients to it and knead until it forms a dough.
  3. Roll it into a log, chill and slice into rounds.
  4. Bake until the edges turn golden brown 180 C.
12:01

Recipe Yield: 24 Cookies

Recipe Ingredients:

  • 150 g Marzipan
  • 30 g Sugar Icing
  • 20 g Butter
  • 30 g Honey
  • 1 piece Egg White
  • 100 g Jam Raspberry

Method:

  1. Roll out the sweet paste, cut it into desired shape (5 cm wide, length as sheet pan) and bake blind (light color only).
  2. Attach always two of the pre-baked sweet pastes together with hot raspberry jam.
  3. Mix together the almond paste, butter, honey & icing sugar use the egg white to achieve a firm piping consistency.
  4. Pipe the almond filling along the sides of the sweet paste and a caramelize the almond paste under a salamander.
  5. Fill the centre of the cookies with jam.
18:06


Recipe Yield: 75 Pieces

Recipe Ingredients:

  • 280 ml Cream 33%
  • 280 g Sugar
  • 56 g Honey
  • 56 g Butter
  • 1 g Vanilla Extract
  • 280 g Nuts: Almond Sliced, Flaked
  • 100 g Dry Fruit: Cranberries

Cutting Notes:

  • 1 recipe = 1 half sheet pan
  • Cut into 3" x 1" pieces

Method:

  1. Lay out a baking-tray with sweet paste and bake it blind in the oven. 345 C
  2. Boil together the cream, sugar, honey, butter and flavouring and add the almonds and cranberries to it.
  3. Spread it on the sweet paste and re-bake the florentine in the oven until baked and golden brown in color.
08:40


Recipe Yield: 12 Cookies

Recipe Ingredients:

  • 100 g Butter
  • 125 g Sugar Brown (Demerara)
  • 1 piece Eggs
  • 60 g Organic Steelcut Oats
  • 30 g Seeds: Sunflower Seeds
  • 30 g Golden Flax Seeds
  • 20 g Millet
  • 30 g Fine Coconut Powder
  • 40 g Raisins
  • 20 g Cranberries
  • 4 g Baking Powder
  • 100 g Organic Stoneground Whole Wheat Flour

Method:

  1. Cream together the room temperature butter and brown sugar until light.
  2. Add the egg to it and mix well.
  3. Mix all grains, seeds & dry fruits and add to the mixture.
  4. Add the flour and baking powder at last, mix gently.
  5. Scoop out and bake.
10:15


Recipe Yield: 400g

Recipe Ingredients:

  • 45 g Almond Paste: DGF 50%
  • 120 g Sugar Icing
  • 2 piece Eggs
  • 110g Organic Cake & Pastry Flour
  • 15 ml Cream Whipping Blend

Method:

  1. Blend together the marzipan and the icing sugar and little bit of the eggs.
  2. Once smooth add the remaining eggs to it and then the soft cake flour.
  3. Add at last the cream to it and let the tuile batter rest in the fridge for a few hours.
  4. If tuile batter is to thick, dilute it with more cream.
10:45


Recipe Yield: 24 Cookies

Recipe Ingredients:

  • 200 g Butter
  • 80 g Sugar Icing
  • 50 g Almond Paste: DGF 50%
  • 1 piece Egg Yolks
  • 240 g Organic Cake & Pastry Flour
  • 1 piece Lemon Zest
  • 1 ml Vanilla Extract

Method:

  1. Knead slowly together the butter, marzipan and icing sugar.
  2. Add the lemon, vanilla and egg yolks to it and knead it until smooth.
  3. Add at last the flour to it and knead it gently.
  4. Roll the cookie dough to a perfect cylinder(15” long), place it in the fridge / freezer until dough has hardened.
  5. Take the cylinder and roll it in sugar, this sugar crust is characteristic for Sable Cookies.
  6. Slice the cylinder and place the cookies on baking trays, bake them at 190 C until the sugar on the sides of the cookies starts to caramelizes, the center of the cookie should be baked with little color only.
  7. Bake the cookies on double trays to prevent the underside of the cookie taken on too much color.
  8. Bake at 320 F.
19:36

Recipe Yield: 450 g

Recipe Ingredients:

  • 100 g Butter
  • 50 g Sugar
  • 1 piece Egg Yolks
  • 1 Pinch Lemon Zest
  • 1 ml Vanilla Extract
  • 1 g Spices Cloves
  • 1 g Spices Cinnamon Powder
  • 75 g Nuts: Hazelnut Powder
  • 125g Organic Cake & Pastry Flour
Method:
  1. Prepare a Sweet paste from the ingredients, knead the dough a very short time, it is very easy to over knead a linzer dough.
  2. Roll the dough out to 3 mm. Cut small discs out with a fluted round cutter.
  3. Cut the center from half of the discs out with a small round cutter.
  4. Bake all the linzer disc’s in the oven at 160 C until very lightly colored.
  5. Mix Raspberry Jam, water and sugar together and cook it until slightly reduced.
  6. Dust the disc’s without a center with icing sugar and place them on top of the remaining discs.
  7. Pour the hot reduced raspberry jam in the center of the Linzer Cookies.
                12:48


                Recipe Yield: 12 Cookies

                Recipe Ingredients:

                • 50 g Butter
                • 90 g Sugar
                • 1 Pinch Lemon Zest
                • 1 piece Eggs
                • 1 piece Egg Yolks
                • 135 g Flour: Soft Pastry Flour
                • 5 g Baking Powder
                • 40 ml Milk

                Flavour Ideas:

                • Fennel & Lemon
                • Madelaine
                • Peanut Butter Madelaine
                • Cassis Madelaine
                • Coffee, Orange &
                • Hazelnut Madelaine

                Method:

                1. Cream together the butter, sugar and lemon zest.
                2. Add the vanilla and then in addition the eggs.
                3. Sieve the dry ingredients and fold them gently under.
                4. Bake in a hot oven 320 F for approx 6-8 min - (20 g poppy seeds).
                08:53


                Recipe Yield: 400 g

                Recipe Ingredients:

                • 50 g Organic Cake & Pastry Flour
                • 150 g Sugar
                • 75 g Butter
                • 75 g Juice Orange
                • 1 Pinch Orange Zest

                Method:

                1. Mix the sugar and the flour in a bowl.
                2. Add the orange juice to the hot, clarified butter.
                3. Fold the liquid into the sugar/ flour and mix until well blended, add the orange zest to it.
                4. Let it rest in the fridge until firm.
                5. When ready to bake, either drizzle on a non-sticking sheet making a lattice, or spread very thinly with a spatula.
                6. Bake until golden brown.
                10:20


                Recipe Yield: 600g

                Recipe Ingredients:

                • 105 g Organic Cake & Pastry Flour
                • 1 g Baking Soda
                • 1 g Salt
                • 85 g Butter
                • 125 g Sugar Brown (Demerara)
                • 1 piece Eggs
                • 195 g Butter: Peanut Butter
                • 50 g Nuts: Peanuts, broken / roasted

                Method:

                1. Sieve together the cake flour, soda and the salt.
                2. Creme together the butter with the brown sugar until light.
                3. Add then the egg to it and continue to mix until incorporated.
                4. Add then the peanut butter and the roasted, crushed peanuts to it, mix well.
                5. At last add the sieved dry ingredients to it and blend them in, don't over mix the dough once the dry ingredients are added.
                6. Scoop cookies out and bake by 350 F.
                18:41


                Recipe Yield: 500 g

                Recipe Ingredients:

                • 100 g Almond Paste: DGF 50%
                • 2 piece Egg Yolks
                • 1 ml Vanilla Extract
                • 1 Pinch Lemon Zest
                • 55 g Butter
                • 100 g Sugar Icing
                • 200 g Organic Cake & Pastry Flour
                • 50 g Sugar
                • 50 ml Egg White

                Method:

                1. Cream together the marzipan, butter, sugar and add the egg yolks to it.
                2. Whip up the egg whites and sugar to a stiff meringue and fold it under the marzipan batter.
                3. Fold at last the flour under.
                4. Pipe the cookie dough on trays.
                5. Bake them by 320F
                13 questions

                This is the section quiz for 'The World Of Cookies'. 

                We recommend getting your reading material ready for these tests.

                Section 6: Fundamentals of Cake Mixing & Baking
                Article
                An introduction to 'The Fundamentals of Cake Mixing & Baking'.
                21:05


                PART 1 - THE CAKE

                Recipe Yield: 2 Cakes

                Recipe Ingredients:

                • 160 g Butter
                • 160 g Sugar
                • 2 g Salt
                • 1 piece Lemon Zest
                • 4 piece Eggs
                • 125 g Nuts: Almond Powder
                • 125 g Organic Cake & Pastry Flour
                • 3 g Baking Powder
                • 20 ml Milk

                Method:

                1. Cream together the butter, sugar, vanilla sugar and the lemon zest until light and white in color.
                2. Add one by one the eggs to it and mix until well combined.
                3. Sieve the baking powder and the cake flour and fold it under the cake batter, do not overmix the dough now.
                4. Pour at last the milk under the batter and blend it in.
                5. Pipe the cake batter inside the cake rings.
                6. Peel, core and slice the apples arrange halved apples in circles on the cake, brush the apples with butter and bake by 180 C for approx 40 - 50 min.

                ------------------

                PART 2 - ALMOND BUTTER CINNAMON STREUSEL

                Recipe Yield: 320 g

                Recipe Ingredients:

                • 80 g Butter
                • 80 g Sugar
                • 80 g Organic Cake & Pastry Flour
                • 80 g Nuts: Almond Powder
                • 5 g Spices Cinnamon Powder

                Method:

                1. Melt the butter until warm, but not too hot!
                2. Sift the flour and mix it together with the sugar, almonds and the cinnamon.
                3. Pour the melted butter over it and work it through with your hands until it reaches its crumbly texture.
                4. If necessary add a little bit more flour to it should the crumble still be too wet.
                32:02

                Recipe Yield: 1 Cake
                Recipe Ingredients:

                • 170g Sugar
                • 170g Butter
                • 3 piece Eggs
                • 170g Organic Cake & Pastry Flour
                • 2g Baking Powder
                • 40g Nuts: Almond Powder
                • 30g Cocoas Powder
                • 30ml Water
                • 1 piece Orange Zest
                • 45g Nuts:Walnuts
                Recipe Method:
                1. Cream together the butter and sugar until light and bright in colour.
                2. Add on by one the eggs to it and mix them well in.
                3. Sieve the flour and baking powder add the ground almonds to it and fold it under the butter/egg mixture.
                4. Divide the paste in two event parts, flavor one part with cocoa powder which has been diluted with the water, and flavor the other part with the orange zest.
                5. Place large spoonfuls of each mixture alternately in the ring moulds.
                6. Smooth the top level, then draw a knife through the mixture to achieve the marble effect. 
                7. Bake at 320F.

                05:35


                Recipe Yield: 2 Pieces

                Recipe Ingredients:

                • 2 piece Eggs
                • 100 g Sugar
                • 1 piece Orange Zest
                • 80 ml Canola Oil
                • 65 g Organic Cake & Pastry
                • Flour
                • 65 g Organic Rye Flour (fine)
                • 5 g Baking Powder
                • 2 g Spices: Chinese Five Spice
                • 120 g Fresh Carrots
                • 80 g Raisins

                Method:

                1. Whip up together in a machine the eggs, sugar, orange zest and the chinese five spices.
                2. Once a nice volume is established add the oil to it and continue to whisk for another minute.
                3. Sieve together the cake and the rye flour and the baking powder, fold it under the whipped eggs.
                4. Add at last the grated carrots and the raisins to it.
                5. Bake at 380 F until baked thru and golden brown in color.
                19:58


                SHORTCRUST - Part 1

                Recipe Yield: 500g

                Recipe Ingredients:

                • 125 g Butter
                • 1 g Salt
                • 110 g Sugar Brown (Demerara)
                • 65 g Nuts: Almond Powder
                • 1 Pinch Vanilla: Vanilla Bean Bourbon
                • 160 g Flour: Organic Bread
                • 1 piece Eggs
                • 2 g Baking Powder

                Method:

                1. Knead the ingredients adding in that order, once the flour and the baking powder have been added.
                2. Knead the dough as little as possible.
                3. Grease pastry rings 3cm high and place on the bottom a thick layer of dough.
                4. Line the sides with the same dough of the same thickness.
                5. Fill the center with the cream filling and top with another layer of crust.
                6. Brush the cake with egg wash and bake until brown in colour.

                THE FILLING - Part 2

                Recipe Yield: 1 x 16” Cake

                Recipe Ingredients:

                • 20 g Flour: Semolina
                • 250 ml Milk
                • 1 ml Vanilla Extract
                • 1 Pinch Lemon Zest
                • 65 g Sugar
                • 1 piece Egg Yolks
                • 12 g Organic Cake & Pastry Flour
                • 60 ml Cream Whipping

                Method:

                1. For the filling, boil first the milk with the semolina and proceed same way as a pastry crème.
                2. Add the boiled light cream after the cooking period.
                3. Use the filling while still hot.
                4. Fill the rings with the filling and cover with another layer of short crust.
                5. Bake the Gateaux Basque by 340 F.
                22 questions

                This is the section quiz for 'Fundamentals of Cake Mixing & Baking'. 

                We recommend getting your reading material ready for these tests.

                Section 7: In Closing
                In Conclusion - What's Next?
                Article

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                Instructor Biography

                Marco Ropke, Fourth Generation Pastry Chef, Twenty Five (25) Years Exp.

                Marco Ropke

                http://www.pastrytraining.com

                Born and trained in Hamburg, Germany. He started young in his career. Helping out occasionally at the age of 6 in his parents pastry & bakery shop before starting his three year German pastry apprenticeship at the age of 15.

                • Relocated to Lyon, France when he was 18 to continue his education and to work as chocolatier / glacier at the ‘Marron aux Glace Patisserie’ in Lyon, which Chef was the founding member of the Relais Desserts Associations of leading pastry shops.
                • Moved to the Turnberry Hotel Golf Courses & Spa in Scotland at the age of 20 only to be promoted to Executive Pastry Chef, running the pastry kitchen of this British 5 red diamond property at the age of 21.
                • Several years of traveling and working as Executive Pastry Chef at some of the best hotels in the Middle East and Asia followed, Forte Grand Meridian Hotel in Dubai; the Peninsula Hotel in Beijing; Hilton Hotels in Japan (Otaru & Osaka), Hilton Hotels in China (Taipei, Shanghai, Dalian & Chongqing).
                • Immigrated to Canada in 2002 to continue his career as Executive Pastry Chef at The Four Seasons properties in Vancouver and Toronto, before finally settling in Vancouver to pursue his career as Pastry Instructor at the North West Culinary Academy of Vancouver.
                • Obtained his Provincial Instructor Diploma from VCC in 2006.
                • Moved back a final time to Asia in 2007 as Executive Pastry Chef for the new-opening of The Ritz Carlton & JW Marriott Hotels in Beijing, featuring close to 1000 bed rooms and up to 14 food & beverage outlets while supervising 42 pastry cooks during the Beijing Olympics.
                • Returned to Vancouver in 2009 to fulfill his dream in opening his own Pastry Training Centre.

                Credentials:

                • German Pastry Trade Certification and the Provincial Instructor Diploma.
                • Various awards, gold, silver & bronze medals from pastry competitions in Vancouver, Dubai, Lyon, London & Glasgow.

                The Pastry Training Centre reflects Chef Marco Ropke’s deep passion for his trade and a strong teaching ethic.

                http://www.pastrytraining.com

                Ready to start learning?
                Take This Course