Explore the world's most used creams in patisserie
In this online course, Joanna Artieda will teach you the main baking techniques that must be mastered by anyone who wants to dedicate themselves to the world of patisserie. She will start with the main ingredients and utensils that are necessary to master. Then she will explain a working methodology that will ensure you get good results and can continue to evolve.
You will learn the basic techniques of the world of creams.
You will acquire extensive and detailed knowledge of all types of cream preparations and pastry fillings, their uses in desserts and how to preserve them.
Learn the classification of creams and custards and the preparation techniques to execute them perfectly for any dessert.
Joanna will explain all the tricks and techniques very clearly so that the results are always perfect.
Course curriculum
Course Content
What you'll learn
The essentials of patisserie regarding the world of custards and creams
In this online course you will learn the different types of custards and creams and what their main differences are. Joanna Artieda will explain in detail and step by step a selection of basic and essential recipes in order to understand each of these different creams and master them to perfection. By the end of the course, you will have learned how to prepare the most commonly used creams in patisserie and be able to continue evolving with new cream techniques.
Before starting with the creams, Joanna will explain the main ingredients used in patisserie and the importance of selecting them carefully. She will also introduce you to the utensils used, along with a work methodology that is vital in order to be a good pastry chef. In short, you will learn everything necessary to be a good pastry chef and gain the knowledge base you need to be able to evolve.
Who is it for?
Anyone who wants to get started in the world of patisserie and understand the basic techniques that it involves, those that must be mastered in order to have a good overall understanding of patisserie and continue learning. It is also aimed at bakers or pastry lovers who already work with patisserie but who have never received proper training or developed an overall understanding of the main techniques and therefore want to strengthen their knowledge.
Necessary Materials
Recommended tools or materials (not essential for the course)
- Stand mixer
- Blender
- Pastry sleeves and nozzles
- Spatulas
- Whisk
- Hand Blender
- Thermometer
- Silpats (Silicone baking mat)
- Rolling pin
A versatile chef who is aware that her curiosity, sacrifice and self-demand, always present in her personal and professional evolution, have helped her get an extraordinary mastery over cooking and 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.
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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
Andrzej wojcieszek
Me pareció muy interesante el curso, lo ha dejado claro que los productos que se empleen y la cantidad es muy importante para obtener un buen resultado, a parte de eso, los tips de como conservar la preparación, en que postres pueden ser agregados o acompañados, que ingredientes reemplazar por otros, si no se encuentran en el mercado.
Me pareció muy interesante el curso, lo ha dejado claro que los productos que se empleen y la cantidad es muy importante para obtener un buen resultado, a parte de eso, los tips de como conservar la preparación, en que postres pueden ser agregados o acompañados, que ingredientes reemplazar por otros, si no se encuentran en el mercado.