Pastry Basics: Creams
The essential creams for starting out in the world of pastry: custards, whipped creams, ganaches and giandujas.
Pastry Chef, Gastronomy Talent Award 2022, World's Best Pastry Chef 2024 (Academie Internationale de la Gastronomie Française)
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.
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Course Syllabus
Course Content
Chapter 2 - Introduction to pastry and baking
Chapter 3 - Basic and creamies
Chapter 4 - Creamy preparations with Lyo
Chapter 5 - Whipped creams
Chapter 6 - Ganache and Gianduja
Chapter 7 - Flans and other techniques using creams
Before you go
The essentials of patisserie regarding the world of custards and creams
What you'll learn
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
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Meet your Instructor
Pastry Chef, Gastronomy Talent Award 2022, World's Best Pastry Chef 2024 (Academie Internationale de la Gastronomie Française)
A versatile chef who acknowledges that her curiosity, dedication, and perfection have been constant in her professional and personal evolution, and have led her to acquire an extraordinary mastery of cooking and pastry techniques.
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ELISSAVET KANGELARI
Great course!
I am very much interested in creams used in pastry, so the information offered is valuable to me. I especially liked the interest the chef has for detail, the only difficulty I had was the chef is speaking very quickly. Thank you so much, chef and Scoolinary!
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Pastry creams
It's simple to understand and the ingredients used are easy to get world wide