Online Pâtisserie Course Package + 2 Free Recipe E-Books

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Online Pâtisserie Course Package + 2 Free Recipe E-Books - Panter - 13.07.2023

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Online P tisserie Course Package + 2 Free Recipe E-Books
Last updated 6/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 20.44 GB | Duration: 15h 43m

Online p tisserie course package + 2 FREE RECIPE E-BOOKS

What you'll learn
How to frost and glaze cakes.
Tips and tricks about dessert decoration.
How to dress desserts in sugar paste.
How to make a decorative figurine Elsa (Frozen).
About various methods for making sponge cakes.
About various flavor and texture combinations.
How to decorate cakepops.
About correct chocolate tempering.

Requirements
A kitchen with a working oven.
Products for baking, like chocolate.
Cutting knife.
Parchment paper.
Various baking trays.
Cake decorating utensils.

Description
In the online course, you will learn: Frosting and glazing cakesDessert decoration tips and tricksDressing desserts in sugar pasteAdvanced dessert decoration tips and tricksChocolate decorationMaking a decorative figurine Elsa (Frozen)Modern techniques in making dessertsVarious methods for making sponge cakesVarious flavor and texture combinationsDecorating cakepopsCorrect chocolate temperingMaking desserts in glasses tips and tricksWho are the master p tissiers?BAM Academy brings together master pastry chefs, experts in modern techniques for preparing desserts, decoration and other themes of p tisserie. Sandi Planin ek prefers to create desserts shaped as fruit, Eva Klinc excels in making amazing bust cakes, and together with Kimi Zupan i they will take your creations to the level of boutique pastry shops. They all have something in common. They share the joy of imparting their skills, tips and tricks. They will be happy to share them in the BAM P tisserie Academy online course.Why take an online p tisserie course package?You can learn from various master pastry chefs, allowing you to discover and upgrade the most hidden points of your creative talent. In the basics of p tisserie, Sandi Planin ek will introduce you to the main and basic ingredients essential for making great desserts. He will explain their properties to you, show them in different structures and explain how to use them to make your next dessert a guaranteed success. He will also share his knowledge in the online course on mono-portion cakes or fruit-shaped cakes. You will continue with Eva Klinc, who will introduce you to cake decorating techniques and take you on a journey through the world of fondant and chocolate glazes and reveal the tricks that will make your cakes and other desserts look stunning. Kimi Zupan i will introduce you to increasingly trendy cakepops and popsicles and show you how to make a magic chocolate ball. In the two e-books Cakes and Sweet Bites, Ur ka Jerman shares with you 101 recipes for making the most delicious cakes and other sweet treats. Your p tisserie skills will be upgraded, and you will reinforce your newly acquired knowledge with practical examples or BAM p tisserie challenges, which the masters prepared at the end of each part of online course. If you encounter an obstacle in the challenge, you have the option of asking questions that each of the p tisserie artists will be happy to answer.

Overview

Section 1: Learn about basics of p tisserie

Lecture 1 Introduction

Lecture 2 Preparing to bake

Lecture 3 Basic ingredients - batter areation

Lecture 4 Basic ingredients - structure

Lecture 5 Flavors

Lecture 6 Different types of sugar

Lecture 7 Inserts

Lecture 8 Sponges

Lecture 9 Fillings

Lecture 10 Mousse

Lecture 11 Cr me p tisserie

Lecture 12 Cookies

Lecture 13 Basic chocolate work

Lecture 14 Ganache

Lecture 15 Chocolate cake

Lecture 16 HACCP

Lecture 17 FREE e-book: sweet bites

Section 2: Learn how to decorate cakes

Lecture 18 Introduction

Lecture 19 Frosting cakes

Lecture 20 Covering cakes with sugar paste

Lecture 21 Different types of sugar paste and colors

Lecture 22 Pastillage

Lecture 23 Chocolate tempering made easy

Lecture 24 Glazing cakes

Lecture 25 Edible paper flowers

Lecture 26 Sugar paste flowers

Lecture 27 Tall cakes

Lecture 28 Making a decorative figurine (Elsa)

Lecture 29 3D cakes basics

Lecture 30 Multi-tiered cakes

Lecture 31 FREE e-book: Cakes

Section 3: Learn how to make mono-portion cakes

Lecture 32 Presentation video

Lecture 33 Monocakes strawberry

Lecture 34 Monocakes pear

Lecture 35 Monocakes hazelnut

Lecture 36 Monocake Raffaello

Lecture 37 Monocake Ferrero Rocher

Section 4: Prepare the cutest Cakepops & Popsicles

Lecture 38 Introduction

Lecture 39 Preparing the basic dough

Lecture 40 Various combinations of flavors and textures

Lecture 41 Shaping and decorating

Section 5: Perfect chocolate cake ball

Lecture 42 Introduction

Lecture 43 Making chocolate balls

Lecture 44 Vanilla filling and caramel sauce

Lecture 45 Marshmallow magic chocolate ball

Lecture 46 Chocolate ball with caramel and salted peanuts

Section 6: How to make guilt-free LCHF desserts?

Lecture 47 Introduction

Lecture 48 LCHF chocolate cake

Lecture 49 LCHF energy bars

Lecture 50 LCHF brownies

Section 7: How to make perfect macarons?

Lecture 51 Introduction

Lecture 52 How to make chocolate ganache?

Lecture 53 How to make fruit filling?

Lecture 54 How to prepare macaron shells?

Section 8: How to make flower cones?

Lecture 55 Introduction

Lecture 56 How to make mini Pavlova cake in a cone

Lecture 57 How to make pistachio mousse and raspberry

Lecture 58 How to make chocolate crunch and chocolate textures

Section 9: Modern desserts with MasterChef finalist

Lecture 59 Introduction

Lecture 60 Making simple panna cotta

Lecture 61 Making a ruby chocolate mousse

Lecture 62 Making shortcrust pastry with cacao powder

Lecture 63 Making the ultimate rice pudding

Lecture 64 Making a fruit salad with strawberry mousse

Lecture 65 Making a Gorgonzola and blueberry dessert

Lecture 66 Making a molecular dessert

Lecture 67 Making the torta di Pisa dessert

Lecture 68 Making pancakes

For all of those who have a sweet tooth and love to create with joy in our kitchens!

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