Classic French Pastry
Discover four classic French pastries with a modern twist.
MOF, 2019 Best Artisan of France in Pastry-Confectionery
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 crème de la crème, 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.
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Course Syllabus
Course Content
Chapter 2 - Paris - Brest
Chapter 3 - Vanilla Saint Honoré
Chapter 4 - Baba
Chapter 5 - Feuille d’automne (Autumn leaf)
Before you go
Petits gâteaux: miniature cakes with singular complexity and layers of flavor
What you'll learn
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 détrempe 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 crème 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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Meet your Instructor
MOF, 2019 Best Artisan of France in Pastry-Confectionery
Winner of the world's best award for excellence in pastry techniques.
About Scoolinary
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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.
Ratings and Reviews
4.9
Avg. Rating
648 Ratings
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Smilyana Simeonova
Happy to see his course here
I am beyond happy I had the opportunity to see even a small part of chef Mougel's world. His passion for desserts is apparent. The way he talks and describes the products and skills shows his sense of work. He seems like such a genuine and benelovent person. Wish him all the best!
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Noemi Castorri
Classic french pastry with a twist
The course was really interesting, featuring classic french dessert, revisited in a modern way by the MOF Pâtissier Jonathan Mougel. The techniques and recipes are also interesting and innovative but always in respect of the tradition.
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Very nice course
Very nice course. Thanks for the opportunity to see how this Chef works. For me it was new tastes, new textures.