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Classic French Pastry

Discover four classic French pastries with a modern twist.

Traditional, neat, and elegant pastry

There’s no better culinary point of reference than France, and no better discipline to combine precision and pleasure than pastry.

Introduce yourself to the crĂšme de la crĂšme, the best of this sweet world with Jonathan Mougel, an MOF (Meilleur Ouvrier de France), who will explain these recipes in detail.

By the end of this course, you will be able to:

  • make baked, puffed, and fermented doughs,
  • make creams derived from pastry cream,
  • create expert decorations.
1

Course curriculum

Course Content

Chapter 1 - Course Presentation and Recipe Book
Chapter 2 - Paris - Brest
Chapter 3 - Vanilla Saint Honoré
Chapter 4 - Baba
CHAPTER 5 - Feuille d’automne (Autumn leaf)
Course Farewell

What you'll learn

Petits gĂąteaux: miniature cakes with singular complexity and layers of flavor

You’ll learn the technique for making a choux pastry from scratch. This pastry essential is highly versatile and useful for profiteroles, eclairs, or (in this case), a crown-shaped dessert called Paris-Brest. You will also learn the technique for puff pastry: the basis for dĂ©trempe and double and simple twists.

The baba, a leavened sponge cake that’s soaked in a rum syrup with citrus and topped with a mango-passion glaze, cannot be missed.
To finish things off, the Joconde biscuit: a sponge cake made from flour, sugar, butter, egg yolks, stiff egg whites, and ground almonds.

You will learn about pastry cream derivatives, such as crĂšme mousseline and chiboust. You will also explore flavor options, like fresh fruit and nut paste.

You will see how to incorporate extra elements into classic chantilly to elevate the end flavor – in this case, vanilla and mascarpone.

Who is it for?

This online course is aimed at professional and amateur pastry chefs who are familiar with intermediate to advanced pastry techniques.

What you’ll need

  • Stand mixer with paddle attachment
  • Oven
  • Silpat
  • Pastry bag
  • Smooth round nozzle
  • Rectangular nozzle
  • Rolling pin
  • Micro-perforated pastry rings
  • 65 mm circular cutters
  • Piston funnel
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very well put togther
Clayton Julien

Overall I really love this course, only dislike is the glich with the Baba quiz.

To bake Puff pastry separately
Teona Natsvlishvili

It was very knowledgeable for me

thanks a lot
Zarina Gasanti

how can i get the sertificate?

more of french classic pastry
Julie Mae Liao

i love this course, i would like to learn more these classic french pastries. and i appreciate that you put ome twist and tweaks on other flavors,. i also appreciate the modern twist but really classic french pastries.

Learning
Nirmit Patel

Learning

Great teacher! Clear explanation
Lorena Garcete Salge

Well-designed classes! New and attractive recipes

Winner of the world's best award for excellence in pastry techniques.

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2h of HD video
  • 4 recipes
  • 28 lessons
  • Recipe ebook
  • 5 Quizzes
  • Certificate
  • Español, English, Français (VO)
  • English, Español, Français, Italiano (BETA), PortuguĂȘs (BETA), Deutsch (BETA)
Difficulty
  • Medium

Ratings and Reviews

4.8
Avg. Rating
144 Ratings
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What's your experience? We'd love to know!
Jeet Ram
Posted 2 weeks ago
Baba rum

I like the full instructions cream syrup glazes lovely glaze with shineing

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Chanikarn Kulratanayan
Posted 1 month ago
Great recipes with clear instructions.

I really enjoy the course. The recipes and the presentation of the desserts look great, classic french pastry with a twist. I plan to try some recipes but I would need to find substitutions for hazelnuts and a lot of tools used in the recipes.

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Tarun Kandpal
Posted 1 month ago
good techniques

would have covered a tart as well.

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Teona Natsvlishvili
Posted 1 month ago
To bake Puff pastry separately

It was very knowledgeable for me

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Laine Kavinska
Posted 1 month ago
FOLLOW THE INSTRUCTIONS

easy interesting course

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Clayton Julien
Posted 1 month ago
very well put togther

Overall I really love this course, only dislike is the glich with the Baba quiz.

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Taiyoken
Posted 2 months ago
GĂ©nialissime

Bravo Chef !!!

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Chaima Mousali
Posted 2 months ago
Everything is important

Good

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Lorena Garcete Salge
Posted 2 months ago
Great teacher! Clear explanation

Well-designed classes! New and attractive recipes

×
Preview Image
Nirmit Patel
Posted 2 months ago
Learning

Learning

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Preview Image
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