Master the most commonly used patisserie doughs
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.
In this course, you will learn the basic techniques of the dough world. You will explore the most commonly used doughs and, for each main technique, you will make different recipes.
You will start with whipped and sponge batters, both light and heavy versions, with nuts or chocolate. You will also make boiled doughs, shortcrust pastries and fried doughs.
You will start with the most basic doughs but you will also use the siphon for extra-light sponges. In short, a journey through the basic techniques for the different doughs, enabling you to quickly master and understand the principal elements and providing a good base from which you can continue to evolve. 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 Basics of patisserie across the world of doughs and batters
In this online course you will learn the different types of doughs 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 doughs and master them to perfection.
By the end of the course, you will have learned how to prepare the most commonly used doughs in patisserie and continue evolving with new dough techniques.
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.
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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.
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Ratings and Reviews
Ivan Medić
The instructor teaches types of pastry dough in the simplest form and demonstrates the differences between them and their core characteristics. I belive this is a great starting course to build on top of the base recipes
Great explanation