American Baking
A collection of American classics using modern techniques with less sugar and fat.
Cookie Chef and founder of Esférica Bcn
The classics of American pastry that you have always wanted to make. You will discover delicious and visually stunning desserts using innovative pastry and baking techniques that anyone can master.
In this online course, Betina Montagne teaches you the classics of American home baking.
Recipes, techniques, tips, flavor combinations, the correct mould for the job, baking and storage temperatures, avant-garde decorations, and secrets for perfect results.
We will apply modern pastry and filling techniques and demonstrate avant-garde decorations for the desserts that every American family make.
We will also see the advantages of using new technologies and how a cold environment is your friend when making American pastry.
We will see how mechanical or manual kneading influences the dough, the flavours associated with this type of pastry, its shape, and what moulds to use.
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Course Syllabus
Course Content
Chapter 2 - American pastry theory
Chapter 3 - Layer Cake: Spiced Carrot Cake
Chapter 4 - Loaf Cake: 75% Chocolate Banana Bread
Chapter 5 - Apple and bacon pie
Chapter 6 - Strawberry tart with rose pepper
Chapter 7 - White chocolate, green tea and tangerine brownie
Chapter 8 - Cranberry macadamia chips cookies
Chapter 9 - Chocolate chip cookies
Before you go
You will learn the basic principles of American pastry from the main categories of American cakes.
What you'll learn
In this course, you will learn the basic theory of American pastry. You will also discover the types and principal characteristics of the main categories of ingredients used in American-style baking: flours, dairy products, eggs, leavening agents, fats, and flavours.
You will find out what elements or characteristics of this pastry make it unique and particular. Betina will make sure that the basic rules of this pastry are unambiguous, ensuring consistently good results.
You will learn to prepare the most important recipes in each of the main categories of American pastry.
Layer Cakes: cakes made from layers
Loaf Cakes: cakes made for slicing
Pies & tarts: open or closed
Brownies & Bars
Cookies: classic cookies
Who is it for?
This course is for anybody. It is aimed at anyone who loves pastry and wants to learn the principles of American baking and its most emblematic recipes. Only basic knowledge of pastry is required.
Necessary Materials
Tabletop blender with whisk and paddle.
- 10 medium bowls to weigh ingredients
- 10 small bowls to weigh ingredients
- 1 scale up to 5 kg.
- 1 precision scale.
- Spatulas
- Spoons
- Knives
- Cutting board.
- 20 fun and bakeable cardboard or wooden lollipop sticks.
- 3 square moulds 24×24 cm.
- 3 aluminium baking trays.
- Baking paper.
- 4 plum cake moulds 12 cm long.
- 2 round moulds 15×8 cm high.
- Spray oil for moulds.
- Brushes.
- 10 large pastry bags.
- 1 grid for icing.
- Turntable (optional)
- Pie cutter (optional)
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Meet your Instructor
Cookie Chef and founder of Esférica Bcn
Trained in the best pastry shops in New York, this Venezuelan lady, is passionate about American pastry
About Scoolinary
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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.
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