01.11.2022, 11:58
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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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