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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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
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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.
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