Course curriculum

  1. 1

    • Bienvenue!!

    • How to Use the Platform

    • Tips for the Online Classroom

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

    • The Essential Pastry Tools to Have

    • How to Use a Scale

    • More Essential Tools & Some Unnecessary but Fun Ones

    • Pastry Equipment Recommendations

    • Supply List

    • Making Chocolate Sable Breton Cookies

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

    • 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

    • Live Piping Class Recording 03.11.23

    • Your Week 4 Homework

    • The Recipe: Vanilla Buttercream

    • The Recipe: Bespoke Jam Cake

  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

    • Baking Tips

    • Piping Eclairs

    • Knowing When They Are Cooked

    • How they Should Look + What to Make

    • Filling & Glazing Cream Puffs & Eclairs

    • How to make Chouquettes

    • How to make Gougères

    • 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

    • Making a 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

    • Making a Quiche

    • 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

    • Making Palmiers

    • Making Cheese Twists Part 1

    • Making Cheese Twists Part 2

    • Making Mille Feuille

    • 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

    • BONUS: French Macaron 101 Class Recording (Original Class held on January 13th, 2024)
  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

    • Making a Tarte Tartin

    • Tarte Tatin Recipe

    • Your Week 11 Homework
  12. 12

    • Making Your Own Pastry Creations

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

    • Your Week 12 Homework

    • Versailles Celebration Cake Recipe

Reviews

Sweet Notes from Our Students

5 star rating

Best Course EVER!!!

jeneane Brunson

At 61 years old, I have never been much of a baker or cook or even really interested in doing much in the kitchen. I heard Molly on a podcast and something ...

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At 61 years old, I have never been much of a baker or cook or even really interested in doing much in the kitchen. I heard Molly on a podcast and something about her and her baking just resonated with me so I decided to try the Beginners Course. What a delightful surprise!! I have learned so much from her and enjoyed every single second of it! She is so thorough and clear with her videos and instructions that it makes baking quite easy. Not to mention her delightful personality and entertaining teaching style motivates you to attempt anything and everything. I feel like I have a wonderful base of knowledge from this course and my family is thrilled because I just want to bake all of the time now, ha! If you have even a tiny spark of interest in this course, do it!! It's 100% worth it.

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5 star rating

Wondrful beginner course

Kelly Morrison

I had wonderful success thanks to the simple and clear recipes and instructions from Molly. She is a joy and a really great teacher!

I had wonderful success thanks to the simple and clear recipes and instructions from Molly. She is a joy and a really great teacher!

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5 star rating

So sad it’s ending… this course is amazing!

Emily Ehlert

I have had so much fun making everything each week. It’s all explained so well and made so much more simple than I ever would have imagined. I look forward t...

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I have had so much fun making everything each week. It’s all explained so well and made so much more simple than I ever would have imagined. I look forward to the lessons and seeing how my creations come out and have had huge success with all of Molly’s tips. The other great part is all the variations that are explained so there are so many different things that can be made from one recipe. Highly, highly recommended!

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5 star rating

Choux - la la

Shelly Beckemeier

Fabulous, fun, French pastry for beginners is such a treat! The online course videos and Molly’s instructions made it easy to understand. I look forward to u...

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Fabulous, fun, French pastry for beginners is such a treat! The online course videos and Molly’s instructions made it easy to understand. I look forward to using her book and these videos to practice even more.

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