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Pastry Basics: Syrups, Mousses, Meringues and Crunchies

Explore the main concepts of these 4 pastry techniques

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

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

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See what our Members are saying

Una parte de lo básico de la repostería

Me gusto, explica muy bien. Va al punto de lo que es cada cosa y como elaborar la recetas. También da consejos sobre elaboraciones o aspectos que pueden pasarse y eso afectará al producto final.

Rodolfo Nava Alejo

The basics

Very enlithening

Hélder Carvalho

Técnicas nuevas

He aprendido técnicas desconocidas de manera muy sencilla

Matilde Fernández Veloso

Nice course

She is very clear.

Fernanda Cannataro

Muy eficiente para enseñar

La profesora es muy buena, directa y lo que me gusta que a la vez que esta explicando de una manera rápida y eficiente, lo esta elaborando al mismo tiempo.

Orlando Amézquita

Great job

Great job

Nikolas Tsafos

Meet your Instructor

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Pastry Chef and Best Spanish Chef 2016 (Pamplona, Spain)

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.

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.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

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.

What's included?

  • 1h 15m HD video
  • 10 Recipes
  • 18 Lessons
  • Recipe Book (English, Spanish)
  • 6 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Beginner

Ratings and Reviews

4.7
Avg. Rating
1240 Ratings
5
120
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1
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What's your experience? We'd love to know!
sampath Bandara
Posted 1 day ago
good

good

×
Preview Image
Orlando Amézquita
Posted 3 weeks ago
Muy eficiente para enseñar

La profesora es muy buena, directa y lo que me gusta que a la vez que esta explicando de una manera rápida y eficiente, lo esta elaborando al mismo tiempo.

×
Preview Image
Rodolfo Nava Alejo
Posted 2 months ago
Una parte de lo básico de la repostería

Me gusto, explica muy bien. Va al punto de lo que es cada cosa y como elaborar la recetas. También da consejos sobre elaboraciones o aspectos que pueden pasarse y eso afectará al producto final.

×
Preview Image
Hélder Carvalho
Posted 5 months ago
The basics

Very enlithening

×
Preview Image
Nikolas Tsafos
Posted 6 months ago
Great job

Great job

×
Preview Image
Munaal Tanveer
Posted 7 months ago
Good for beginners

explains the basics really well

×
Preview Image
Paulo Jorge Teixeira Bonfim
Posted 7 months ago
conceitos basicos

spero minhas expctativas

×
Preview Image
Matilde Fernández Veloso
Posted 8 months ago
Técnicas nuevas

He aprendido técnicas desconocidas de manera muy sencilla

×
Preview Image
Heather Yates
Posted 9 months ago
Good course

A good basic course

×
Preview Image
Fernanda Cannataro
Posted 1 year ago
Nice course

She is very clear.

×
Preview Image
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