
Homemade French Desserts
French pastry classics made from local and seasonal products
Head pastry chef, Flocons de Sel (3 Michelin stars), winner Pastry Chef of the Year 2021
A fresh, local take on classic French patisserie
Discover essential pastry techniques such as ganache, shortbread biscuit, enriched dough and Genovese sponge cake.
Chef Aurélie Colomb Clerc shares these techniques through emblematic recipes from the Savoie region, with pedagogy and simplicity.
Upon completion of this course you will be able to:
- Employ fresh local produce within classic recipes.
- Master the preparation of biscuits, tartlets, creams, fillings and toppings.
- Evolve your traditional recipes by making creative adjustments.

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Course Syllabus
Course Content






Authentic, light, gourmet patisserie
What you'll learn
Chef Aurélie explains the technique behind a successful shortcrust pastry, and a crunchy dough, with gourmet notes of hazelnut, to compose your future cake creations.
She teaches the ganache technique striking the perfect balance of creaminess and flavor. She will also craft a caramel that combines the sweetness of chocolate and the crunch of hazelnuts with the intensity of caramel.
To make the strawberry and mascarpone tart, chef Aurélie offers you a simple and accessible recipe for mascarpone and vanilla cream. She combines the sweetness of mascarpone with the refinement of vanilla, to develop an airy and creamy texture.
Chef Aurélie shares a traditional Savoie Sponge recipe from her region and explains how to achieve the characteristic light fluffy interior and buttered sugared crust.
For her rice pudding recipe, the chef infuses her milk with verbena: an original way to create a new and subtle flavor. All recipes that contain milk or cream can be made with an infusion: panna cotta , rice pudding, whipped cream, crepe, clafoutis, bavarois, flan, custard… This milk infusion technique is infinitely adaptable and will allow you to custom create many recipes!
Who is it for?
This online course is aimed at professional or amateur pastry chefs who have mastered the basic pastry techniques and wish to improve their techniques or broaden their knowledge.
What you’ll need
- Rolling pin
- Cake mold or ring
- Stand mixer
- Hand blender
- Large cake pan with high walls (ideally clay)
- Piping bag
- Small sieve or strainer.
- Baking paper
- Spatula

Course recipes
In this course you will learn
See what our Members are saying
Simple
Instructions given were simple and alternatives were always suggested.
Recipes rich in flavor and easy to prepare
In this course, the Chef explains the preparation method in a very practical and detailed way. The ingredients used are easily accessible.
excellent way of teaching
the way she explain the subject is so simple but in depth i really like this chef
Basic recipes with good twists
Easy recipes but with good twists that turn into a better recipe
Amazing course!
I enjoyed everything, I will try all the recipes and post photos! There is nothing I didn't like, on the contrary I find brilliant the idea of the traditional rice pudding with herb infusions! THANK YOU SO MUCH AURELIE!
Meet your Instructor
Head pastry chef, Flocons de Sel (3 Michelin stars), winner Pastry Chef of the Year 2021
Marked by her Savoyard heritage, Aurélie Collomb-Clerc combines the great pastry classics by delicately integrating mountain products.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book

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Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
What's included?
- 1 h 15 min of HD video
- 4 recipes
- 17 lessons
- Recipe book
Available languages
- Español, English, Français (VO)
- English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
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Step by step
I love how Aurelie presented by doing it step by step. It makes it much more easier. I already tried the chocolate tart and really love it. ♥️♥️♥️