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Classic French Pastry

Discover four classic French pastries with a modern twist.

Traditional, neat, and elegant pastry

There’s no better culinary point of reference than France, and no better discipline to combine precision and pleasure than pastry.

Introduce yourself to the crème de la crème, the best of this sweet world with Jonathan Mougel, an MOF (Meilleur Ouvrier de France), who will explain these recipes in detail.

By the end of this course, you will be able to:

  • make baked, puffed, and fermented doughs,
  • make creams derived from pastry cream,
  • create expert decorations.
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Course curriculum

Course Content

Chapter 1 - Course Presentation and Recipe Book
Chapter 2 - Paris - Brest
Chapter 3 - Vanilla Saint Honoré
Chapter 4 - Baba
Chapter 5 - Feuille d’automne (Autumn leaf)
Before you go

What you'll learn

Petits gâteaux: miniature cakes with singular complexity and layers of flavor

You’ll learn the technique for making a choux pastry from scratch. This pastry essential is highly versatile and useful for profiteroles, eclairs, or (in this case), a crown-shaped dessert called Paris-Brest. You will also learn the technique for puff pastry: the basis for détrempe and double and simple twists.

The baba, a leavened sponge cake that’s soaked in a rum syrup with citrus and topped with a mango-passion glaze, cannot be missed.
To finish things off, the Joconde biscuit: a sponge cake made from flour, sugar, butter, egg yolks, stiff egg whites, and ground almonds.

You will learn about pastry cream derivatives, such as crème mousseline and chiboust. You will also explore flavor options, like fresh fruit and nut paste.

You will see how to incorporate extra elements into classic chantilly to elevate the end flavor – in this case, vanilla and mascarpone.

Who is it for?

This online course is aimed at professional and amateur pastry chefs who are familiar with intermediate to advanced pastry techniques.

What you’ll need

  • Stand mixer with paddle attachment
  • Oven
  • Silpat
  • Pastry bag
  • Smooth round nozzle
  • Rectangular nozzle
  • Rolling pin
  • Micro-perforated pastry rings
  • 65 mm circular cutters
  • Piston funnel
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Отличный курс!

Мне понравилось ,что я узнала много ньюансов в приготовлении теста и муссов

Oksana Chernahovsky
very well put togther

Overall I really love this course, only dislike is the glich with the Baba quiz.

Clayton Julien
Very well explained.

Very well explained.

Joanna Lazaro
Very nice course

Very nice course. Thanks for the opportunity to see how this Chef works. For me it was new tastes, new textures.

Tatiana Frolova
To bake Puff pastry separately

It was very knowledgeable for me

Teona Natsvlishvili
thanks a lot

how can i get the sertificate?

Zarina Gasanti

Winner of the world's best award for excellence in pastry techniques.

About Scoolinary

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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?

  • 2h of HD video
  • 4 recipes
  • 28 lessons
  • Recipe ebook
  • 4 Quizzes
  • Certificate
  • Español, English, Français (VO)
  • English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
Level
  • Medium

Ratings and Reviews

4.9
Avg. Rating
632 Ratings
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What's your experience? We'd love to know!
Oksana Chernahovsky
Posted 1 month ago
Отличный курс!

Мне понравилось ,что я узнала много ньюансов в приготовлении теста и муссов

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Petra Lee
Posted 2 months ago
Paris Brest

Makes me want to fly to Paris now! It's easy to follow and Jonathan Mougel makes it look so simple.

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Nikolas Tsafos
Posted 3 months ago
Great job

Great job

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Janine Alannan
Posted 3 months ago
Interesting and useful

Really love this course has got me interested in the new perspective of Pastry especially when using traditional recipes and changing it into different flavours. I will be definitely practising some of them loved it

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Noemi Castorri
Posted 4 months ago
Classic french pastry with a twist

The course was really interesting, featuring classic french dessert, revisited in a modern way by the MOF Pâtissier Jonathan Mougel. The techniques and recipes are also interesting and innovative but always in respect of the tradition.

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nilay_duru
Posted 4 months ago
I recomment this course

Well organised sessions. Very helpful for beginners who have a passion for baking. Clear explanations and techniques.

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Kessia Coelho
Posted 5 months ago
Good teacher

I learned a lot!

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Juan Carlo Estagle
Posted 5 months ago
Fabulously beautiful.

Very concise and clear.

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Eser Ispartalı
Posted 5 months ago
A masterclass of french patisserie by its master

Even by just watching a MOF pastry chef while he/she is doing his/her craft adds so much to anybody who is interested in this field.

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Tatiana Frolova
Posted 5 months ago
Very nice course

Very nice course. Thanks for the opportunity to see how this Chef works. For me it was new tastes, new textures.

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