Pastry Basics: Doughs
Master the techniques required to make the most commonly used doughs in pastry-making, a.k.a. patisserie: whipped doughs, sponge doughs, boiled and fried doughs and shortcrust pastries.
Pastry Chef, Gastronomy Talent Award 2022, World's Best Pastry Chef 2024 (Academie Internationale de la Gastronomie Française)
Master the most commonly used patisserie doughs
In this online course, Joanna Artieda will teach you the main baking techniques that must be mastered by anyone who wants to dedicate themselves to the world of patisserie. She will start with the main ingredients and utensils that are necessary to master. Then she will explain a working methodology that will ensure you get good results and can continue to evolve.
In this course, you will learn the basic techniques of the dough world. You will explore the most commonly used doughs and, for each main technique, you will make different recipes.
You will start with whipped and sponge batters, both light and heavy versions, with nuts or chocolate. You will also make boiled doughs, shortcrust pastries and fried doughs.
You will start with the most basic doughs but you will also use the siphon for extra-light sponges. In short, a journey through the basic techniques for the different doughs, enabling you to quickly master and understand the principal elements and providing a good base from which you can continue to evolve. Joanna will explain all the tricks and techniques very clearly so that the results are always perfect.
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Course Syllabus
Course Content
Chapter 2 - Introduction to pastry and baking
Chapter 3 - Light Batters
Chapter 4 - Heavy Batters
Chapter 5 - Batters - Chocolate base
Chapter 6 - Batters - Nut based sponges
Chapter 7 -Batters - Sponge cakes with siphon
Chapter 8 - Shortcrust pastries
Chapter 9 - Boiled doughs
Chapter 10 - Fried doughs
Before you go
The Basics of patisserie across the world of doughs and batters
What you'll learn
In this online course you will learn the different types of doughs and what their main differences are. Joanna Artieda will explain in detail and step by step a selection of basic and essential recipes in order to understand each of these different doughs and master them to perfection.
By the end of the course, you will have learned how to prepare the most commonly used doughs in patisserie and continue evolving with new dough techniques.
Joanna will explain the main ingredients used in patisserie and the importance of selecting them carefully. She will also introduce you to the utensils used, along with a work methodology that is vital in order to be a good pastry chef. In short, you will learn everything necessary to be a good pastry chef and gain the knowledge base you need to be able to evolve.
Who is it for?
Anyone who wants to get started in the world of patisserie and understand the basic techniques that it involves, those that must be mastered in order to have a good overall understanding of patisserie and continue learning. It is also aimed at bakers or pastry lovers who already work with patisserie but who have never received proper training or developed an overall understanding of the main techniques and therefore want to strengthen their knowledge.
Necessary Materials
Recommended tools or materials (not essential for the course)
- Stand mixer
- Blender
- Pastry sleeves and nozzles
- Spatulas
- Whisk
- Hand Blender
- Thermometer
- Silpats (Silicone baking mat)
- Rolling pin
Course recipes
In this course you will learn
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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.
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The balancing of the mix
Great explanation