Homemade French Desserts

French pastry classics made from local and seasonal products

A fresh, local take on classic French patisserie

Discover essential pastry techniques such as ganache, shortbread biscuit, enriched dough and Genovese sponge cake.

Chef Aurélie Colomb Clerc shares these techniques through emblematic recipes from the Savoie region, with pedagogy and simplicity.

Upon completion of this course you will be able to:

  • Employ fresh local produce within classic recipes.
  • Master the preparation of biscuits, tartlets, creams, fillings and toppings.
  • Evolve your traditional recipes by making creative adjustments.
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Course curriculum

Course Content

Chapter 1 - Presentation and recipe book
Chapter 2 - Three Texture Chocolate Tart
Chapter 3 - Strawberry and Mascarpone Tart
Chapter 4 - Savoie Sponge
Chapter 5 - Rice Pudding with Verbena
Course Farewell

What you'll learn

Authentic, light, gourmet patisserie

Chef Aurélie explains the technique behind a successful shortcrust pastry, and a crunchy dough, with gourmet notes of hazelnut, to compose your future cake creations.

She teaches the ganache technique striking the perfect balance of creaminess and flavor. She will also craft a caramel that combines the sweetness of chocolate and the crunch of hazelnuts with the intensity of caramel.

To make the strawberry and mascarpone tart, chef Aurélie offers you a simple and accessible recipe for mascarpone and vanilla cream. She combines the sweetness of mascarpone with the refinement of vanilla, to develop an airy and creamy texture.

Chef Aurélie shares a traditional Savoie Sponge recipe from her region and explains how to achieve the characteristic light fluffy interior and buttered sugared crust.

For her rice pudding recipe, the chef infuses her milk with verbena: an original way to create a new and subtle flavor. All recipes that contain milk or cream can be made with an infusion: panna cotta , rice pudding, whipped cream, crepe, clafoutis, bavarois, flan, custard… This milk infusion technique is infinitely adaptable and will allow you to custom create many recipes!


Who is it for?

This online course is aimed at professional or amateur pastry chefs who have mastered the basic pastry techniques and wish to improve their techniques or broaden their knowledge.


What you’ll need

  • Rolling pin
  • Cake mold or ring
  • Stand mixer
  • Hand blender
  • Large cake pan with high walls (ideally clay)
  • Piping bag
  • Small sieve or strainer.
  • Baking paper
  • Spatula
Imagen Presentación 2
Millerleidy Arango


Hasanah Hamid

Instructions given were simple and alternatives were always suggested.

Basic recipes with good twists
Arthur R Lazzarotto

Easy recipes but with good twists that turn into a better recipe

Marked by her Savoyard heritage, Aurélie Collomb-Clerc combines the great pastry classics by delicately integrating mountain products.

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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?

  • 1 h 15 min of HD video
  • 4 recipes
  • 17 lessons
  • Recipe book
  • 4 Quizzes
  • Certificate
  • Español, English, Français (VO)
  • English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
  • Easy

Ratings and Reviews

Avg. Rating
104 Ratings
What's your experience? We'd love to know!
Hasanah Hamid
Posted 1 month ago

Instructions given were simple and alternatives were always suggested.

Preview Image
Arthur R Lazzarotto
Posted 2 months ago
Basic recipes with good twists

Easy recipes but with good twists that turn into a better recipe

Preview Image
Millerleidy Arango
Posted 5 months ago


Preview Image
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What's your experience? We'd love to know!

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