Pastry Basics: Syrups, Mousses, Meringues and Crunchies
Explore the main concepts of these 4 pastry techniques
Pastry Chef, Gastronomy Talent Award 2022, World's Best Pastry Chef 2024 (Academie Internationale de la Gastronomie Française)
Master these four basic pastry techniques and become a great pastry chef.
In this online course, Joanna Artieda will teach you the essential pastry techniques that anyone who wants to dedicate themselves to the world of pastry must master. She will start by explaining the main ingredients and utensils. Later, she will explain a work methodology that allows you to obtain good results and continue to evolve.
You will learn the basic techniques for syrups, mousses, meringues and crunches. You will explore each of the main techniques through different recipes.
You will see the different types of syrups, with and without milk and their applications, the different types of meringues, simple, Italian, Swiss meringue and meringue with inulin, fruit mousse, and finally the different types of crunches.
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Course Syllabus
Course Content
Chapter 2 - Introduction to pastry and confectionery
Chapter 3 - Syrups 1
Chapter 4 - Syrups 2
Chapter 5 - Vanilla sugar
Chapter 6 - Meringues
Chapter 7 - Mousses
Chapter 8 - Crunches
Before you go
The basics of pastry relating to the world of syrups, meringues, mousses and crunches
What you'll learn
In this online course you will learn 4 basic pastry techniques such as syrups, mousses, meringues and crunches. Joanna Artieda will explain in detail and step by step a selection of basic and essential recipes to understand each of these different techniques and master them perfectly.
At the end of the course you will have learned how to prepare the main recipes for syrups, mousses, meringues and crunches used in pastry and will be able to continue evolving with new techniques.
Before you start with the techniques, Joanna will explain the main ingredients of patisserie and their value when selecting them. She will also introduce you to the work tools and an essential work methodology to be a good pastry chef. In short, you will learn everything essential to be a good pastry chef and to be able to evolve further.
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 equipment or materials (they are not essential for the course)
- Pastry food processor
- Whisk
- Pastry bags and nozzles
- Spatulas
- Balloon whisk
- Hand whisk
- Thermometer
- Silpats
- Rolling pin
Course recipes
In this course you will learn
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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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Every course includes a downloadable recipe book
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Frequently Asked Questions
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The basics
Very enlithening