Original
(1464)

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.

 %s course image - %s

Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

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
Before you go

The Basics of patisserie across the world of doughs and batters

What you'll learn

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

 %s course image - %s

Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

See what our Members are saying

very nice

Thank you 🙂

Yol Dorosi

The basics

It´s worth

Hélder Carvalho

The balancing of the mix

Great explanation

asang asangwa

Technique

All liked

Abdiaziz Adam

It was amazing!

Best course ever!

Eva Szamosi

Imprescindible

Tienes que verlo si o si para empezar en la pasteleria

Mariángeles Fonta montes

Meet your Instructor

 %s course image - %s

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

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.

About Scoolinary

Members who liked this course also liked

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 30m HD video
  • 11 Recipes
  • 19 Lessons
  • Recipe Book (English, Spanish)
  • 9 Quizzes
  • Certificate

Available languages

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

Ratings and Reviews

4.4
Avg. Rating
1464 Ratings
5
139
4
13
3
12
2
11
1
8
What's your experience? We'd love to know!
ismailcan yenigün
Posted 2 weeks ago
disapointing

i have never seen a cake looks this bad. i am really sorry about financier

×
Preview Image
Dimitris mourikis
Posted 3 weeks ago
Good

Good

×
Preview Image
Eva Szamosi
Posted 1 month ago
It was amazing!

Best course ever!

×
Preview Image
Yol Dorosi
Posted 2 months ago
very nice

Thank you 🙂

×
Preview Image
Lucía Mangoni
Posted 2 months ago
demasiado basico

algunas recetas mal ejecutadas que no coincidian ni con el propio recetario ni con las tecnicas de pasteleria. una lastima

×
Preview Image
Hélder Carvalho
Posted 3 months ago
The basics

It´s worth

×
Preview Image
Wunmi Omopeloye
Posted 3 months ago
Interesting

It was an interesting course. However, the voice-over made it a little difficult to follow along properly.

×
Preview Image
Nikolas Tsafos
Posted 5 months ago
Great job

Great job

×
Preview Image
Mariángeles Fonta montes
Posted 5 months ago
Imprescindible

Tienes que verlo si o si para empezar en la pasteleria

×
Preview Image
Claire Soaper
Posted 5 months ago
*

*

×
Preview Image
Show more reviews
What's your experience? We'd love to know!

You almost have it!

Please complete this information before starting

Last Name (required)
First Name (required)
Country (required)

Please select a country

Do you work in the hospitality industry?

Answer Yes or No

Clear