Course curriculum

  1. 1

    • Bienvenue!!

    • How to Use the Platform

    • Tips for the Online Classroom

    • Gaining the Confidence to Start - Let's Do This!

    • Amuse Bouche: Recipe for my Favorite French Cookies: Chocolate Sable Breton Cookies

    • The Essential Pastry Tools to Have

    • How to Use a Scale

    • More Essential Tools & Some Unnecessary but Fun Ones

    • Pastry Equipment Recommendations

    • Supply List

    • Your Week 1 Homework
  2. 2

    • The Recipes

    • Intro + A Little History

    • Ingredients & Equipment

    • Before We Get Started - Important Notes!

    • Making the Lemon Curd

    • Using it! aka Storage, Make Ahead & Options for Filling Tart Shells

    • Changing up the Flavor

    • Your Week 2 Homework
  3. 3

    • RECIPE: Pâte Sucrée: The end all be all of tart crusts

    • Intro + Why this Tart Dough Recipe?

    • The Ingredients

    • Making the Dough By-Hand

    • Using a Stand Mixer or Food Processor

    • Knowing When it's Time to Roll

    • A Peek at My Tart Pans

    • Rolling out the Dough

    • Tip: If it Gets Too Warm

    • Lining a Tart Pan

    • Lining Individual Tart Pans

    • Baking the Tart Crust

    • Final Baked Crust + Top Tips + Storage

    • Mix & Match to Make these Fabulous Tarts

    • Your Week 3 Homework
  4. 4

    • Intro + Equipment

    • Inserting a Piping Tip

    • Applying a Lock

    • FIlling a Piping Bag

    • Holding a Piping Bag

    • Piping with a Round Tip

    • TIP: Easily Transferring to Another Bag

    • Piping with a Star Tip: Swirls, Stars, and Borders!

    • Refilling a Pastry Bag

    • TIP: Piping on Parchment Paper

    • Piping Pate a Choux and Macarons

    • Piping with the Saint Honore Tip

    • Removing a Piping Tip

    • Your Week 4 Homework

    • Live Piping Class Recording 03.11.23
  5. 5

    • The Meringue Recipes

    • Intro + The Difference Between Different Meringues

    • Making a French Meringue - Part 1

    • The Different Kinds of Peaks

    • Making French Meringue - Part 2

    • Meringue Kisses: The Classic Method & Tie-Dye

    • How to Make Italian Meringue

    • Decorating a Lemon Tart with Italian Meringue

    • Final Notes & Troubleshooting

    • Your Week 5 Homework
  6. 6

    • The Recipes

    • Intro + A Little History Lesson

    • Notes on Equipment

    • Making the Dough

    • Piping Cream Puffs/Chouquettes (aka Round Shapes!)

    • Baking Tips

    • Piping Eclairs

    • Knowing When They Are Cooked

    • How they Should Look + What to Make

    • Make Ahead

    • Your Week 6 Homework
  7. 7

    • The Recipe: Pastry Cream

    • Intro + Ingredients

    • Making the Pastry Cream

    • Using the Pastry Cream + How to make a Diplomate Cream

    • Final Thoughts & Storage

    • Your Week 7 Homework

    • The Recipe: Fresh Fruit Tart
  8. 8

    • Intro to Pie Crust

    • The Recipe: Pie Crust (Pate Brisée)

    • The Recipe: Quiche Lorraine

    • The Recipe: Bespoke Fruit Pie

    • Adding the Butter

    • Adding the Water

    • Resting & Rolling the Dough

    • Placing the Dough in the Pie Pan

    • Crust Decorations

    • Baking the Crust

    • Your Week 8 Homework
  9. 9

    • The Recipe: Pate Feuilletee

    • Intro + Ingredients

    • Preparing the Ingredients

    • Making the Dough

    • The 1st Fold: Simple Fold

    • The 2nd Fold: Double Fold

    • The 3rd Fold: Double Fold

    • Storage & Tips

    • Your Week 9 Homework
  10. 10

    • The Recipe: Ganache

    • Intro + Ingredients for Ganache

    • Making a Chocolate Sauce

    • Let's Talk Texture

    • Changing up the Flavor

    • Ganache Fixes

    • Final Thoughts + Ganache

    • Ratios for Making Ganache with All Kinds of Chocolate

    • Intro to Macarons + History!

    • The Recipe: French Macarons

    • The 1st "M": Measurements + Mise en Place and Ingredient Specifics

    • The 2nd "M": Meringue! + Tips on What Kind of Food Coloring to Use

    • The 3rd "M": Macaronage, aka Mixing Together the Batter

    • Piping Macarons

    • Steps to Take Before Baking

    • Macaron Baking Tips

    • Filling the Macarons

    • Macaron Storage

    • Final Tips + How to do a Tie Dye Shell

    • Your Week 10 Homework
  11. 11

    • The Recipes

    • Intro + The Difference between Wet & Dry Caramel

    • Equipment

    • Wet Caramel Method: Making a Salted Caramel Sauce

    • Dry Caramel

    • What is the Smoke Point

    • Dipping Cream Puffs in Caramel

    • Pulled/Spun Sugar

    • Caramel Decoration

    • Final Tips & Tricks

    • Your Week 11 Homework
  12. 12

    • How to Mix & Match to Create Your Own Pastry Masterpieces

    • Your Week 12 Homework