Modern French Pastries And Cakes By World Pastry Champion

This course will cover various Modern french Pastries and cakes covering various skills and techniques

What you’ll learn
You will learn about Modern french Pastries
Selection of some world class cakes
This program is of advance level and suitable for students, teachers as well as professionals
Each cakes is a combination of different components
Requirements
No pre requisite required
Description
Modern French Pastries and cakes are always a star when we talk about French pastriesThis program will cover 5 world class cakes which have combination of different sponges, croquatine, nut bases, alond sponges, Fruit filling, jelly, cream , glazes and garnishingBerry Vanilla-A beautiful combination of berry jelly, with creamy vanilla mousse on a chocolate almond sponge base. The pastry is glazed with a shiny red mirror glaze. You will learn how to construct the pastry building all the elements, unmoulding, glazing and garnishing.Petit Antoine -A dessert that combines various textures. A crunchy praline base, a hazelnut daquoise and a dense ganache molleuse, finished with a shiny crispy chocolate disk and creamy whipped milk chocolate chantilly.Raspberry Rose st. Honore -A modern take on the classic St. Honore. A crunchy sable base topped with raspberry jam and craqueline topped choux pastry filled with raspberry cream elevated and finished off with a perfectly balanced combination of raspberry and rose.Supreme -Learn to create the elements and assemble a Crisp Traou Mad cookie base along with a milk chocolate ganache and tangy passion fruit jelly paired with a yoghurt mousse. This dessert is glazed with a clear neutral glaze making it appealing and delicious.Tiramisu Yule Log -Inspired by the flavours of the classic tiramisu, this is a pastry version made with ladyfinger biscuit base soaked with coffee syrup, a decadent coffee infused ganache and a creamy mascarporne mousse.This program will be a perfect base to understand French pastries and cakes with lots of different bases and components used in formation.We hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Petit Antoine

Lecture 3 Raspberry Rose St Honore

Lecture 4 Supreme

Lecture 5 Tiramisu

Lecture 6 Berry Vanilla

This course is for students and professionals both