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.
Course curriculum
Course Content
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
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.
Ratings and Reviews
Noemi Castorri
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.
Overall I really love this course, only dislike is the glich with the Baba quiz.