Pastry, Sponge Cakes and Cookie Dough
In this second installment, we continue with the preparation of the most iconic pastries. You will learn everything from aerated sponge cakes to cookies and sablés.
Pastry Chef, Gastronomy Talent Award 2022, World's Best Pastry Chef 2024 (Academie Internationale de la Gastronomie Française)
Master the art of pastry making through its essential doughs.
In this course, you will acquire the basic techniques from the world of doughs. You will learn more about classic doughs and, for each technique, you will put into practice different recipes. From sponges and light doughs, to those with nuts and different baking methods.
This is the second part of the basic dough course, where you can perfect your skills and continue your development. You will be guided through each necessary step, to refine your technique and achieve flawless results.
At the end of this online course you will be able to:
- Make a variety of recipes using different types of doughs.
- Perfect the preparation of doughs with various textures and flavors.
- Learn how to adjust and customize recipes according to your preferences and needs.
- Be equipped with the necessary knowledge to continue exploring and growing in the world of pastry.
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Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
Chapter 2 - Dough Basics
Chapter 3 - Babá: Fermented Batter Dough
Chapter 4 - Griddle cake
Chapter 5 - Vanilla plum cake
Chapter 6 - Madeleine
Chapter 7 - Dacquoise
Chapter 8 - Steamed sponge cake
Chapter 9 - Sablés diamant
Chapter 10 - Pâte sucrée
Chapter 11 - Cookie
Improve your skills preparing classic pastry doughs and create desserts with the appropriate techniques.
What you'll learn
During this comprehensive online course, you will perfect the preparation of a variety of doughs used in iconic and classic recipes.
Baba: A spongy dough thanks to fermentation with yeast, steamed and enhanced by the syrup that moistens it.
Plum cake: A dense and rich sponge with a strong buttery flavor. Every professional baker should know how to create the opening in the center.
Madeleines: Recognized for their distinctive shell shape and special noisette butter flavor.
Dacquoise: Made with meringue and nuts. It will be useful as a base for petits gateaux and showcase desserts.
Steamed sponge cake: A flexible dough perfect for interiors of various desserts.
Sablés diamant and pâte sucrée: Very crisp and perfect for your cakes or to cut into cookie shapes.
Cookies: Here we will discuss the role of sugar and which one is the most suitable. Joanna gives it a special touch with natural vanilla, chocolate and salt flakes.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will serve you on numerous occasions.
The techniques you will learn are:
- Whipping
- Whisking egg whites
- French Meringue
- Fermentation
- Temperature control of the ingredients
- Piping
- Creaming
- Dry baking
- Steam baking
- Kneading
Course recipes
In this course you will learn
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.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.
If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.
With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.
All people must enter with the same user email (whoever purchased the Membership)
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