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Pastry School - From Basic To Pro! - Panter - 01.11.2022 Pastry School - From Basic To Pro! Published 9/2022 MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz Language: English | Size: 13.07 GB | Duration: 10h 27m Cakes, trats, choux, breads, cinnamon rolls, croissants, glass dessert, mousses, chocolate & social media photography 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. 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. Overview Section 1: Where to start? Lecture 1 Introduction Lecture 2 Weights and measurements Lecture 3 Essential tools Lecture 4 The ingredients Section 2: Meringues Lecture 5 French meringue Lecture 6 Dacquoise (nut meringue) Lecture 7 Swiss meringue Lecture 8 Meringue kisses Lecture 9 Italian meringue Lecture 10 Piping techniques Section 3: Creams Lecture 11 Chantilly cream Lecture 12 Chocolate ganache Lecture 13 Cream anglaise Lecture 14 Crème brulee - the batter Lecture 15 Crème brulee - finished product Lecture 16 Pastry cream part 1 Lecture 17 Pastry cream part 2 Lecture 18 Introduction to gelatin Lecture 19 Chanty cream - part 1 Lecture 20 Chanty cream - part 2 Section 4: Baked cakes Lecture 21 Introduction to baked cakes Lecture 22 Marble cake - the batter Lecture 23 Marble cake - finished product Lecture 24 Orange chiffon cake - the batter Lecture 25 Orange chiffon cake - candied orange peel Lecture 26 Orange chiffon cake - finished product Lecture 27 Baked cheesecake - the base Lecture 28 Baked cheesecake - the batter Lecture 29 Baked cheesecake - the glaze Lecture 30 Baked cheesecake - decorations Lecture 31 Roulade ("swiss roll") - pate décor Lecture 32 Roulade ("swiss roll") - smear pate décor Lecture 33 Roulade ("swiss roll") - genoise sponge Lecture 34 Roulade ("swiss roll") - spreading the genoise sponge Lecture 35 Roulade ("swiss roll") - rolling the genoise Lecture 36 Roulade ("swiss roll") - filling & decorating Section 5: Tarts Lecture 37 Introduction to tarts Lecture 38 Pecan tart - shortcrust pastry Lecture 39 Pecan tart - lining the ring Lecture 40 Pecan tart - brown sugar syrup filling Lecture 41 Pecan tart - blind baking Lecture 42 Pecan tart - final baking Lecture 43 Pecan tart - finished product Lecture 44 Linzer torte - berry filling Lecture 45 Linzer torte - the dough Lecture 46 Linzer torte - finished product Section 6: Choux pastry Lecture 47 Choux pastry - the dough Lecture 48 Choux pastry - craquelin part 1 Lecture 49 Choux pastry - craquelin part 2 Lecture 50 Choux pastry - filling & decorating Section 7: Yeast doughs Lecture 51 Introduction to yeast Lecture 52 Basic bread - poolish Lecture 53 Basic bread - the dough Lecture 54 Basic bread - knock back Lecture 55 Basic bread - reshaping Lecture 56 Basic bread - finished Lecture 57 Fucaccia bread - the dough Lecture 58 Fucaccia bread - reshaping Lecture 59 Fucaccia bread - finished product Lecture 60 Cinnamon roll - the dough Lecture 61 Cinnamon roll - shaping Lecture 62 Cinnamon roll - egg wash Lecture 63 Cinnamon roll - finished product Lecture 64 laminated dough - poolish Lecture 65 laminated dough - the dough Lecture 66 laminated dough - step 1: butter prep Lecture 67 laminated dough - steps 2+3 Lecture 68 laminated dough - step 4 Lecture 69 Croissant - shaping Lecture 70 Croissant - finished product Section 8: Glass dessert Lecture 71 Glass dessert - mango creamux Lecture 72 Glass dessert - panna cotta Lecture 73 Glass dessert - assembly Lecture 74 Glass dessert - decorating Section 9: Mousses Lecture 75 Introduction to mousses Lecture 76 The basic mousse Lecture 77 The gelatin & eggs free mousse Lecture 78 Anglaise based mousse Lecture 79 Italian meringue mousse Lecture 80 Pate - a - bombe mousse Section 10: Chocolate tempering Lecture 81 Chocolate tempering Lecture 82 Chocolate decorations Lecture 83 Finished chocolate decorations Section 11: Isomalt work Lecture 84 Isomalt "L.O.L" lollypop Section 12: Final project "Entremet Cake" Lecture 85 Entremet cake - the base Lecture 86 Entremet cake - the insert Lecture 87 Entremet cake - assembly Lecture 88 Entremet cake - the glaze Lecture 89 Entremet cake - decorating Section 13: Photography for social media Lecture 90 Photography for social media Section 14: Vegan baking Lecture 91 Vegan replacements for dairy products Lecture 92 Egg replacements Section 15: After finishing the course Lecture 93 After finishing the course Lecture 94 Bonus lesson 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. 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