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
Requirements
None
Description
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 amazingThis 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 pastriesThis 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 CakeWe 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 bakingSome skills you will learn:Understand the Tools required in PastryUseful Baking Tips for Pastry Understand about Ingredients used in the RecipesTechniques used in Making SoufflesHow to Measure Ingredients and prepare before BakingHow to Make A French MeringueHow to Bake a Custard in Bain MarieHow to Make Pate Sucree and Lining a TartBlind Baking and finishing a tartHow to Make A Sabayon and Genoise SpongeMaster Creme Patisserie and Creme DiplomatHow to Make a Chocolate Mirror GlazeAssemble a Cake and Glazing a CakeWho this course is for:"Fundamentals of French Pastry" Class is for people passionate about Pastry and BakingBeginners who havent baked before but aspire to learn how to bake at homeSeasoned Bakers who want to improve their skillThis Course makes an excellent gift as well for your friends
Overview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 Course Outline and Class Project
Lecture 3 How to Download the Recipe Book
Section 2: Tools and Equipment
Lecture 4 Equipment For the Class
Section 3: Passionfruit Souffle
Lecture 5 Understanding Ingredients
Lecture 6 Preparing the Ramekins
Lecture 7 Making the Custard
Lecture 8 French Meringue
Lecture 9 Baking the Souffle
Lecture 10 Final Result
Section 4: Coffee Creme Brulee
Lecture 11 Understanding Ingredients
Lecture 12 Preparing the Oven Before Baking
Lecture 13 Making the Custard
Lecture 14 Baking the Custard
Lecture 15 Brulee the Custard
Section 5: Raspberry and Rose Flavored Custard Tart
Lecture 16 Making the Pate Sucree
Lecture 17 Lining the Tart Tin
Lecture 18 Baking the Tart
Lecture 19 Rose Flavored Pastry Cream
Lecture 20 Raspberry Jam
Lecture 21 Garnishing and Final Presentation
Section 6: Mirror Glaze Chocolate Mousse Cake
Lecture 22 Making the Chocolate Sponge
Lecture 23 Chocolate Mousse- Making the Custard
Lecture 24 Chocolate Mousse- Mixing the Cream
Section 7: Assembling and Finishing the Mousse Cake
Lecture 25 Assembling the Mousse in a Glass
Lecture 26 Assembling the Mousse Cake in a Ring
Lecture 27 Assembling the Mousse in a Silicone Mould
Lecture 28 Chocolate Glaze
Lecture 29 Finishing the Verrine
Lecture 30 Glazing the Mousse Cake In A Ring
Lecture 31 Glazing the Mini Mousse Cakes
Section 8: Conclusion
Lecture 32 Conclusion
Aspiring Bakers, Chefs, Home Bakers, Food Enthusiasts

Homepage

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