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.
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
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
See what our Members are saying
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
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Community of Professionals and Foodies. Share your photos, solve doubts, and learn alongside a global community always ready to respond, inspire, and accompany you on this journey
- Earn your Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
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.
Login
Don’t have an account?
Signup
The balancing of the mix
Great explanation