You’ll learn to distinguish between techniques such as sanding and creaming (which incorporates air). You’ll understand how to achieve crisp textures, stable doughs and moist sponges by adjusting the proportions of flour, butter and cocoa.

Cocoa sablé: fine, homogeneous shortcrust pastry used for tart shells or cookies. 

Chocolate chip cookies: made with different sugars for a crisp edge and soft center. 

Double chocolate cookies: an intense version made with cocoa powder and chips, balancing bitterness and sweetness. 

Cocoa shortbread: uses the creaming method to achieve the perfect texture. 

Cocoa streusel: a butter-based crumble with nuts that adds crunch to desserts and bases. 

Chocolate crunches: layers combining praline, wafers, and nibs for contrast in flavor and texture. 

Base sponge and flourless sponge: two whisking methods—one structured, one gluten-free, to master texture and moisture. 

Cocoa financier: a French classic reinterpreted with brown butter (beurre noisette) and melted chocolate. 

Classic brownie: control of mixing and baking to achieve a fudgy center and deep cocoa flavor.

Beyond the recipes themselves, you’ll master a range of pastry techniques that can be applied in many contexts.

Techniques covered include:

• Kneading and sanding doughs
• Whipping and aerating mixtures
• Making sablé dough
• Preparing streusel
• Creating crunchy praline layers
• Making beurre noisette (brown butter)
• Baking sponges with and without flour
• Incorporating dry ingredients into aerated batters
• Using pralines, nibs and nuts in pastry
• Sealing and preserving crunchy textures
• Storing and freezing doughs