Modern Algerian Pastry
Discover Algerian inspired pastry: Traditional and modern
Executive Pastry Chef & Owner - Warda Patisserie
Discover ‘pastries without borders’
This course will focus on incorporating Algerian flavors into modern delicate pastries.
Warda Bouguettaya is the Executive Pastry Chef and owner of Warda Patisserie, Detroit, USA. She has lived, worked and eaten around the world, and loves to share her Algerian heritage with others, to share what she calls ‘pastries without borders’.
In this course you will see how Warda, (Outstanding Pastry Chef, James Beard Awards 2022), incorporates the nostalgic flavors of her childhood, such as black sesame, walnut, date, rose, orange blossom and pomegranate, into her modern pastries. You will discover her tips and tricks to make a range of classic preparations with perfect results.
At the end of this course you will:
- Know about Algerian flavors and how to incorporate them within modern pastries.
- Know how to make classic preparations, such as brioche dough, pâte sucrée, frangipane, whipped ganache, and a mirror glaze free from artificial colors and flavors.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Algerian Pastry
Chapter 3 - Maritozzi
Chapter 4 - Flans: Parisian and Algiers
Chapter 5 - Muhallebi
Chapter 6 - Desert Rose Tart
Chapter 7 - Makroud Tart
Share what you have learned
Before you go
Incorporate Algerian flavors into delicate modern pastries
What you'll learn
Discover Algerian Maritozzi and give classic brioche dough an Algerian touch with delicious creamy fillings, flavored with mint, date and orange.
First, make a classic Parisian Flan with a perfect pâte sucrée crust and smooth creamy vanilla custard filling. Then adapt this recipe to incorporate black sesame, inspired by Warda’s childhood.
You will learn to make Muhallebi, an Algerian rice pudding with a smooth grainless texture which can be served hot or cold.
Warda’s Desert Rose Tart incorporates the flavors of rose, pistachio and pomegranate. Here you can master preparations such as frangipane, whipped ganache, and a pomegranate gel. You will learn to make mirror glaze without the addition of fake colors or flavors, and finally see how Warda assembles the finished product.
Who is it for?
This course is for those who wish to try new flavors and explore new cultures from the comfort of their homes.
What you’ll need
- Oven
- Stand mixer
- Saucepans
- Tart rings (8 cm and 19 cm)
- Silicone dome molds 8 cm
- Large baking sheets
- Black perforated Silpain
- Parchment paper
- Pastry brushes
- Whisks
- Spatulas
- Immersion blender
- Bowls
- Cutting board
- Paring knife
- Chef’s knife
- Ice cream scoop
- Weighing scales
- Small offset spatulas
- Microplane grater
- Piping bags
- Large star tip
- Small sieve
Course recipes
In this course you will learn
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Meet your Instructor
Executive Pastry Chef & Owner - Warda Patisserie
An award winning pastry chef who loves to share her Algerian heritage through ‘pastries without borders’. Outstanding Pastry Chef, James Beard Awards 2022
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Every course includes a downloadable recipe book
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Made with love
You can easily see the love and passion she has for her hometown and the way she expresses it through her desserts. So happy she is here. I'm looking forward for more of her classes.