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.
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
What are you waiting for?
Learn from anywhere at your own pace.
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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.