French Pastry Techniques
French pastry lays the foundation for many preparations from around the world. Know the correct way to make the great classics.
Professor for 18 years at Top French Culinary School Ferrandi
French pastries are deeply ingrained in French culture, boasting exquisite patisseries scattered across cities in France and worldwide.
Taught by Chef Philippe Salomon, professor of 18 years at Top French Culinary School Ferrandi and Pastry Chef at 2 Michelin starred Le Grand Véfour, this course will give you the skills and techniques step by step and take your cooking to the next level.
Start from the fundamentals: Pastry doughs such as pâte brisée, pâte sucrée, crème pâtissière, and full recipes of classic French tarts such as lemon tart, tarte tatin, and apple tart. Then dare to do more complicated pastry techniques and recipes such as pâte a choux, profiteroles, paris-brest with craquelin and chocolate éclairs.
At the end of this course you will:
- Build your skills and techniques step by step
- Gain the confidence to bake more challenging pastries
- Bake French classics such as profiteroles, éclairs and pâte à choux
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Course Syllabus
Course Content
Chapter 2 - Basic creams
Chapter 3 - Pie & tart doughs
Chapter 4 - Pâte-sucrée tart assemblings
Chapter 5 - Pâte-brisée tart assemblings
Chapter 6 - Pâte-sablée tart assemblings
Chapter 7 - Pâte-sablée chocolat tart assemblings
Chapter 8 - Meringues
Chapter 9 - Choux
Chapter 10 - Linzer
Chapter 11 -Crêpes
Before you go
Mastering French pastry requires precision, attention to detail, and patience, which are essential culinary skills
What you'll learn
Pastry chef Philippe Salomon introduces an important pastry dough, techniques, fillings, and classic French tart recipes that are made with these elements.
Some of the recipes you will learn are:
Tarte Amandine aux Cassis: Includes almond cream and sweet pastry dough a short crust dough that results in a crumbly, tender crust.
Tarte Bourdaloue: A French classic with poached pears that was created by the pâtissier Coquelin after he bought La Pâtisserie Bourdaloue in 1909.
Raspberry Tart: Beautiful and elegant dessert with pastry cream.
Tarte Normande: Filled with a richer variant of pastry cream and apples.
Tarte Tatin and Tarte aux pommes: Both with pâte brisée and apples, but totally different finishing.
Tarte aux citron with classic lemon cream.
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Meet your Instructor
Professor for 18 years at Top French Culinary School Ferrandi
Retired professor of pastry for 18 years at top French culinary school Ferrandi, previously executive pastry chef at 2 Michelin Star Le Grand Véfour.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Amazing course!
Valuable information for beginners! I also liked very much the way of presenting! Thank you, chef!