French Pastry for Beginners
The perfect course for beginner bakers to learn the basics of French Pastry in order to create 20+ masterpieces.
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
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
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
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
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
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
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
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
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
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
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
How to Mix & Match to Create Your Own Pastry Masterpieces
Your Week 12 Homework