Pastry School – From Basic to Pro!

Pastry School – From Basic to Pro!, available at $89.99, has an average rating of 4.68, with 94 lectures, based on 584 reviews, and has 3476 subscribers.

You will learn about 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. This course is ideal for individuals who are From complete beginners to professional bakers who are looking to learn the art of pastry. or Home bakers struggling with creating professional looking desserts. or Anyone who want to learn new recipes and create new and unique designs. or Anyone looking to expand their culinary background and advance their baking career. or Anyone who needs an in-depth knowledge and understanding of baking processes. or Pastry lovers who want to be pastry chefs. It is particularly useful for From complete beginners to professional bakers who are looking to learn the art of pastry. or Home bakers struggling with creating professional looking desserts. or Anyone who want to learn new recipes and create new and unique designs. or Anyone looking to expand their culinary background and advance their baking career. or Anyone who needs an in-depth knowledge and understanding of baking processes. or Pastry lovers who want to be pastry chefs.

Enroll now: Pastry School – From Basic to Pro!

Summary

Title: Pastry School – From Basic to Pro!

Price: $89.99

Average Rating: 4.68

Number of Lectures: 94

Number of Published Lectures: 94

Number of Curriculum Items: 94

Number of Published Curriculum Objects: 94

Original Price: $39.99

Quality Status: approved

Status: Live

What You Will 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.

Who Should Attend

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.

Target Audiences

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!” 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.

Course Curriculum

Chapter 1: Where to start?

Lecture 1: Introduction

Lecture 2: Weights and measurements

Lecture 3: Essential tools

Lecture 4: The ingredients

Chapter 2: Meringues

Lecture 1: French meringue

Lecture 2: Dacquoise (nut meringue)

Lecture 3: Swiss meringue

Lecture 4: Meringue kisses

Lecture 5: Italian meringue

Lecture 6: Piping techniques

Chapter 3: Creams

Lecture 1: Chantilly cream

Lecture 2: Chocolate ganache

Lecture 3: Cream anglaise

Lecture 4: Crème brulee – the batter

Lecture 5: Crème brulee – finished product

Lecture 6: Pastry cream part 1

Lecture 7: Pastry cream part 2

Lecture 8: Introduction to gelatin

Lecture 9: Chanty cream – part 1

Lecture 10: Chanty cream – part 2

Chapter 4: Baked cakes

Lecture 1: Introduction to baked cakes

Lecture 2: Marble cake – the batter

Lecture 3: Marble cake – finished product

Lecture 4: Orange chiffon cake – the batter

Lecture 5: Orange chiffon cake – candied orange peel

Lecture 6: Orange chiffon cake – finished product

Lecture 7: Baked cheesecake – the base

Lecture 8: Baked cheesecake – the batter

Lecture 9: Baked cheesecake – the glaze

Lecture 10: Baked cheesecake – decorations

Lecture 11: Roulade ("swiss roll") – pate décor

Lecture 12: Roulade ("swiss roll") – smear pate décor

Lecture 13: Roulade ("swiss roll") – genoise sponge

Lecture 14: Roulade ("swiss roll") – spreading the genoise sponge

Lecture 15: Roulade ("swiss roll") – rolling the genoise

Lecture 16: Roulade ("swiss roll") – filling & decorating

Chapter 5: Tarts

Lecture 1: Introduction to tarts

Lecture 2: Pecan tart – shortcrust pastry

Lecture 3: Pecan tart – lining the ring

Lecture 4: Pecan tart – brown sugar syrup filling

Lecture 5: Pecan tart – blind baking

Lecture 6: Pecan tart – final baking

Lecture 7: Pecan tart – finished product

Lecture 8: Linzer tart – berry filling

Lecture 9: Linzer tart – the dough

Lecture 10: Linzer tart – finished product

Chapter 6: Choux pastry

Lecture 1: Choux pastry – the dough

Lecture 2: Choux pastry – craquelin part 1

Lecture 3: Choux pastry – craquelin part 2

Lecture 4: Choux pastry – filling & decorating

Chapter 7: Yeast doughs

Lecture 1: Introduction to yeast

Lecture 2: Basic bread – poolish

Lecture 3: Basic bread – the dough

Lecture 4: Basic bread – knock back

Lecture 5: Basic bread – reshaping

Lecture 6: Basic bread – finished

Lecture 7: Fucaccia bread – the dough

Lecture 8: Fucaccia bread – reshaping

Lecture 9: Fucaccia bread – finished product

Lecture 10: Cinnamon roll – the dough

Lecture 11: Cinnamon roll – shaping

Lecture 12: Cinnamon roll – egg wash

Lecture 13: Cinnamon roll – finished product

Lecture 14: laminated dough – poolish

Lecture 15: laminated dough – the dough

Lecture 16: laminated dough – step 1: butter prep

Lecture 17: laminated dough – steps 2+3

Lecture 18: laminated dough – step 4

Lecture 19: Croissant – shaping

Lecture 20: Croissant – finished product

Chapter 8: Glass dessert

Lecture 1: Glass dessert – mango creamux

Lecture 2: Glass dessert – panna cotta

Lecture 3: Glass dessert – assembly

Lecture 4: Glass dessert – decorating

Chapter 9: Mousses

Lecture 1: Introduction to mousses

Lecture 2: The basic mousse

Lecture 3: The gelatin & eggs free mousse

Lecture 4: Anglaise based mousse

Lecture 5: Italian meringue mousse

Lecture 6: Pate – a – bombe mousse

Chapter 10: Chocolate tempering

Lecture 1: Chocolate tempering

Lecture 2: Chocolate decorations

Lecture 3: Finished chocolate decorations

Chapter 11: Isomalt work

Lecture 1: Isomalt "L.O.L" lollypop

Chapter 12: Final project "Entremet Cake"

Lecture 1: Entremet cake – the base

Lecture 2: Entremet cake – the insert

Lecture 3: Entremet cake – assembly

Lecture 4: Entremet cake – the glaze

Instructors

Meytal Limony
Pastry Chef

Rating Distribution

1 stars: 2 votes
2 stars: 3 votes
3 stars: 37 votes
4 stars: 142 votes
5 stars: 400 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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