Homemade French Desserts

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