This course is built around six preparations that represent different technical pillars of classic Portuguese pastry. Each recipe lets you practice a specific technique, applied and contextualized within its tradition.

Bolo de Arroz: Structural creaming, controlled egg incorporation and the use of traditional paper to guide the cake’s rise.

Abade de Priscos: Syrup at 107 °C, precise work with egg yolks, and covered bain-marie (water bath) cooking for a fine, glossy texture.

Dom Rodrigo: Formation of fios de ovos (egg‑yolk threads), control of sugar concentration, and the traditional cold assembly method.

Pastel de Nata: Rolling the dough, clean cutting to preserve layers and high-temperature baking to achieve contrasting textures.

Bolo de Mel da Madeira: Using old dough as a leaven, extended resting, and baking that preserves moisture and structure.

Pão de Ló: Light, airy whipping of eggs and sugar, delicate folding of flour and precise baking for a moist, tender crumb.

In this course, beyond the recipes themselves, you’ll also learn various cooking techniques you’ll use time and again.

The techniques you will learn are:

• Creaming butter and sugar
• Whipping eggs and sugar
• Delicate folding of flour without losing aeration
• Cooking syrups between 105 °C and 108 °C
• Controlling crystallization in syrups
• Preparing fios de ovos (egg-yolk threads)
• Precise handling of egg yolks and egg-based creams
• Covered bain-marie (water bath) cooking
• Traditional roll formation for Pastel de Nata
• Manually opening dough in the mold without compacting the layers
• Prolonged resting of enriched doughs
• Using old dough as a pre-ferment