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.
Develop your culinary talent
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Course Syllabus
Course Content
Chapter 2 - Three Texture Chocolate Tart
Chapter 3 - Strawberry and Mascarpone Tart
Chapter 4 - Savoie Sponge
Chapter 5 - Rice Pudding with Verbena
Before you go
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
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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
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.
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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.
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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. ♥️♥️♥️