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Pastry Basics: Doughs

Master the techniques required to make the most commonly used doughs in pastry-making, a.k.a. patisserie: whipped doughs, sponge doughs, boiled and fried doughs and shortcrust pastries.

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.

Pastry Basics Doughspresentation

Course curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Introduction to pastry and baking
Chapter 3 - Light Batters
Chapter 4 - Heavy Batters
Chapter 5 - Batters - Chocolate base
Chapter 6 - Batters - Nut based sponges
Chapter 7 -Batters - Sponge cakes with siphon
Chapter 8 - Shortcrust pastries
Chapter 9 - Boiled doughs
Chapter 10 - Fried doughs
Farewell

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
Pastry Basics Doughspresentation2
The balancing of the mix
asang asangwa

Great explanation

Technique
Abdiaziz Adam

All liked

Imprescindible
Mariángeles Fonta montes

Tienes que verlo si o si para empezar en la pasteleria

Great overview of basic pastry dough types
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 job
Nikolas Tsafos

Great job

Great Course!
Ecem Atac

Great for learning the basics and a very well taught lesson💕

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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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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What's included?

  • 1h 30m HD video
  • 11 Recipes
  • 19 Lessons
  • Recipe Book (English, Spanish)
  • 9 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Easy

Ratings and Reviews

4.4
Avg. Rating
1184 Ratings
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110
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What's your experience? We'd love to know!
Nikolas Tsafos
Posted 4 weeks ago
Great job

Great job

×
Preview Image
Mariángeles Fonta montes
Posted 1 month ago
Imprescindible

Tienes que verlo si o si para empezar en la pasteleria

×
Preview Image
Claire Soaper
Posted 1 month ago
*

*

×
Preview Image
Paulo Jorge Teixeira Bonfim
Posted 1 month ago
conceitos basicos

bom

×
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Paul Howard
Posted 2 months ago
good class

excellent class

×
Preview Image
Abdiaziz Adam
Posted 3 months ago
Technique

All liked

×
Preview Image
Ivan Medić
Posted 3 months ago
Great overview of basic pastry dough types

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

×
Preview Image
Anthony Tshimbombo
Posted 3 months ago
Great Course

I have learnt a lot from this course in only 1hr after that i was able to make perfect muffins and others pastries

×
Preview Image
Nanteznta Soumelidou
Posted 4 months ago
English subtitles

in the MEET YOUR INSTRUCTOR the chef speak Spanish and there are no subtitles

×
Preview Image
Ecem Atac
Posted 4 months ago
Great Course!

Great for learning the basics and a very well taught lesson💕

×
Preview Image
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