How To Make The Best Desserts At Home

Even if you can’t bake

What you’ll learn
How to make stunning desserts at home
Pastry and baking
Requirements
No knowledge is necessary
Some pastry utensils will be used like piping bags, whisks, bowls etc
Description
In this course we will cover:Pate au Choux: with this technique you can make : Profiteroles, Paris-Brest, eclairs or even churros Creme patissiere : basic thick vanilla cream to fill up a variety of desserts and sweet breads Creme chantilly: light vanilla cream ideal to finish up any dessert decoration. Chocolate ganache glaze: ideal to glaze profiteroles, cakes, sweet breads, and pastries. Sweet crust pastry dough: perfect for lemon pies, tartlets, fruit tarts.Pate sable : similar to sweet crust pastry but firmer, ideal for strawberry tarts, lemon and citric curds or products with more liquid texture.Entremets: Trendy desserts, cakes and mousses that will catch all the attention.Presentation: we will also learn how to assemble your desserts so there is no mess and frustrations when presenting your masterpiece At the end of this course you will be able to : *Safe money using well formulated recipes.*Be quick and effective when making a dessert or cake.*Implement your knowledge in your work place, restaurant or home. *Understand the techniques involved in a real patisserie world.*Use your imagination to create new recipes.*Ready to impress your friends and family by making an unforgettable cake at a party or a celebration.*Be confident to start your own project.*Grow an appetite to start your own pastry career.

Overview

Section 1: Introduction

Lecture 1 Apricot and cherry lemon Chloes (Dacquoise tarts)

Lecture 2 Chocolate Profiteroles

Lecture 3 Creme chantilly

Lecture 4 Best lemon pies ever

Lecture 5 Passion fruit and chocolate mousse cake

Lecture 6 The impossible cake

From beginners to advance