French Pastry Techniques
French pastry lays the foundation for many preparations from around the world. Know the correct way to make the great classics.
Profesor durante 18 años en la Escuela Superior de Cocina Ferrandi, París, Francia.
Course Content
Course Content
2 - Basic creams
Free
3 - Pie & tart doughs
4 - Pâte-sucrée tart assemblings
5 - Pâte-brisée tart assemblings
6 - Pâte-sablée tart assemblings
7 - Pâte-sablée chocolat tart assemblings
8 - Meringues
9 - Choux
10 - Linzer
11 -Crêpes
Course Recipes
About this Course
French pastries are deeply ingrained in French culture, boasting exquisite patisseries scattered across cities in France and worldwide.
Taught by Chef Philippe Salomon, professor of 18 years at Top French Culinary School Ferrandi and Pastry Chef at 2 Michelin starred Le Grand Véfour, this course will give you the skills and techniques step by step and take your cooking to the next level.
Start from the fundamentals: Pastry doughs such as pâte brisée, pâte sucrée, crème pâtissière, and full recipes of classic French tarts such as lemon tart, tarte tatin, and apple tart. Then dare to do more complicated pastry techniques and recipes such as pâte a choux, profiteroles, paris-brest with craquelin and chocolate éclairs.
At the end of this course you will:
- Build your skills and techniques step by step
- Gain the confidence to bake more challenging pastries
- Bake French classics such as profiteroles, éclairs and pâte à choux
What's included?
- 1h 45 min HD video
- 37 recipes
- 34 lessons
- Recipe book
- 10 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
Professor for 18 years at Top French Culinary School Ferrandi
Retired professor of pastry for 18 years at top French culinary school Ferrandi, previously executive pastry chef at 2 Michelin Star Le Grand Véfour.
Mastering French pastry requires precision, attention to detail, and patience, which are essential culinary skills
What you'll learn
Pastry chef Philippe Salomon introduces an important pastry dough, techniques, fillings, and classic French tart recipes that are made with these elements.
Some of the recipes you will learn are:
Tarte Amandine aux Cassis: Includes almond cream and sweet pastry dough a short crust dough that results in a crumbly, tender crust.
Tarte Bourdaloue: A French classic with poached pears that was created by the pâtissier Coquelin after he bought La Pâtisserie Bourdaloue in 1909.
Raspberry Tart: Beautiful and elegant dessert with pastry cream.
Tarte Normande: Filled with a richer variant of pastry cream and apples.
Tarte Tatin and Tarte aux pommes: Both with pâte brisée and apples, but totally different finishing.
Tarte aux citron with classic lemon cream.
In this course, in addition to the recipes themselves, you will also learn a range of culinary techniques that you will be able to apply on many occasions.
The techniques you will learn are:
- Dough and tart preparation
- Caramelization
- Filling
- Whipping
- Chantilly cream
- Meringues
- Ganache
- Blind baking
- Creams and custards
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Ratings and Reviews
4.6
Avg. Rating
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Dave Naples
Not very good
I don't like that there is no verbal instructions. It would be good to know exactly what is happening, what temperature, how long do I wisk, etc. Watching high speed video is ok if I knew everything about pastry and wanted some tips specifically on French pastry techniques.
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Amazing course!
Valuable information for beginners! I also liked very much the way of presenting! Thank you, chef!