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Homemade French Desserts

French pastry classics made from local and seasonal products

A fresh, local take on classic French patisserie

Discover essential pastry techniques such as ganache, shortbread biscuit, enriched dough and Genovese sponge cake.

Chef Aurélie Colomb Clerc shares these techniques through emblematic recipes from the Savoie region, with pedagogy and simplicity.

Upon completion of this course you will be able to:

  • Employ fresh local produce within classic recipes.
  • Master the preparation of biscuits, tartlets, creams, fillings and toppings.
  • Evolve your traditional recipes by making creative adjustments.
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Course Syllabus

Course Content

Chapter 1 - Presentation and recipe book
Chapter 2 - Three Texture Chocolate Tart
Chapter 3 - Strawberry and Mascarpone Tart
Chapter 4 - Savoie Sponge
Chapter 5 - Rice Pudding with Verbena
Before you go

Authentic, light, gourmet patisserie

What you'll learn

Chef Aurélie explains the technique behind a successful shortcrust pastry, and a crunchy dough, with gourmet notes of hazelnut, to compose your future cake creations.

She teaches the ganache technique striking the perfect balance of creaminess and flavor. She will also craft a caramel that combines the sweetness of chocolate and the crunch of hazelnuts with the intensity of caramel.

To make the strawberry and mascarpone tart, chef Aurélie offers you a simple and accessible recipe for mascarpone and vanilla cream. She combines the sweetness of mascarpone with the refinement of vanilla, to develop an airy and creamy texture.

Chef Aurélie shares a traditional Savoie Sponge recipe from her region and explains how to achieve the characteristic light fluffy interior and buttered sugared crust.

For her rice pudding recipe, the chef infuses her milk with verbena: an original way to create a new and subtle flavor. All recipes that contain milk or cream can be made with an infusion: panna cotta , rice pudding, whipped cream, crepe, clafoutis, bavarois, flan, custard… This milk infusion technique is infinitely adaptable and will allow you to custom create many recipes!

 

Who is it for?

This online course is aimed at professional or amateur pastry chefs who have mastered the basic pastry techniques and wish to improve their techniques or broaden their knowledge.

 

What you’ll need

  • Rolling pin
  • Cake mold or ring
  • Stand mixer
  • Hand blender
  • Large cake pan with high walls (ideally clay)
  • Piping bag
  • Small sieve or strainer.
  • Baking paper
  • Spatula

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See what our Members are saying

Step by step

I love how Aurelie presented by doing it step by step. It makes it much more easier. I already tried the chocolate tart and really love it. ♥️♥️♥️

grazie11

Simple

Instructions given were simple and alternatives were always suggested.

Hasanah Hamid

Recipes rich in flavor and easy to prepare

In this course, the Chef explains the preparation method in a very practical and detailed way. The ingredients used are easily accessible.

Juliana França dos Santos Serafim

excellent way of teaching

the way she explain the subject is so simple but in depth i really like this chef

Paul Howard

Basic recipes with good twists

Easy recipes but with good twists that turn into a better recipe

Arthur R Lazzarotto

Amazing course!

I enjoyed everything, I will try all the recipes and post photos! There is nothing I didn't like, on the contrary I find brilliant the idea of the traditional rice pudding with herb infusions! THANK YOU SO MUCH AURELIE!

ELISSAVET KANGELARI

Meet your Instructor

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Head pastry chef, Flocons de Sel (3 Michelin stars), winner Pastry Chef of the Year 2021

Marked by her Savoyard heritage, Aurélie Collomb-Clerc combines the great pastry classics by delicately integrating mountain products.

Earn your certificate and validate your skills

Every course includes a downloadable recipe book

About Scoolinary

Other courses included in your membership

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Frequently Asked Questions

Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.

The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.

The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.

If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.

Our courses have been approved by two highly prestigious culinary authorities: Worldchefs   and the  American Culinary Federation (ACF)  . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.

At the end of the course, you will have the option to download certificate.

No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.

Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan

Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.

If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.

With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.

All people must enter with the same user email (whoever purchased the Membership)

What's included?

  • 1 h 15 min of HD video
  • 4 recipes
  • 17 lessons
  • Recipe book

Available languages

  • Español, English, Français (VO)
  • English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
Level

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