Professional French Pastry Foundation Level - Part 1

[LeeAndro]

Last updated 8/2021MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 1.31 GB | Duration: 1h 4m

Taught by Chef Professor Philippe Salomon - Professor of Pastry for 18 years at Ferrandi culinary school in France

What you'll learn
Learn the fundamentals of pastry, the doughs, the fillings, the essentials and how to make some great French Tarts
Be able to cook amazing French tarts and be ready to take the next step to more sophisticated pastries such as profiteroles, chocolate eclairs and Paris-Brest.​

Requirements
Have access to a kitchen and some pastry tools.
Most of the tools are optional but must have pastry bags and tips, tart rings.
Description
Learn the basics of French Pastry through online culinary school. Build your baking and pastry skills and techniques step by step and start cooking like a professional chef. This course is taught by Chef Philippe Salomon, professor of 18 years at Top French Culinary School Ferrandi and a Michelin star pastry chef from the famous restaurant Maxime's in Paris, France. With years of top-level experience, you can be sure that the techniques and recipes you learn are the best techniques for creating French pastries and desserts. The finished tarts and creations you make will delight you, your friends and your family. Over 20 lessons including Pastry doughs such as Pate Brisee, Pate Sucree, Creme patissiere, and full recipes of classic French Tarts such as Tarte au Citron (Lemon tart), Tarte Tatin, and Tarte aux Pommes (Apple tart). Your professor is available to answer questions, give guidance on techniques and suggest substitutes for ingredients not available in some parts of the world. Certificate upon completionPart 2 introduces more complicated Pastry techniques and recipes such as Pate a Choux (Choux Pastry dough), Profiteroles, the famous French pastry Paris-Brest, Chocolate Eclairs and even a St. Honore Cake. Intermediate and Advanced courses to follow.INCLUDES FULL WRITTEN RECIPES AND INSTRUCTIONS FOR EACH LESSON IN THE "RESOURCES TAB"

Overview

Section 1: Meet your Professor

Lecture 1 Meet Professor Chef Philippe Saloman

Lecture 2 Introduction

Section 2: Pate Sucree

Lecture 3 Pate Sucree aux Amandes

Lecture 4 Creme d'Amandes

Lecture 5 Pate Sucree: Tarte Amandine aux Cassis

Lecture 6 Pate Sucree: Tarte Bourdaloue (French Pear Tart)

Lecture 7 Creme Patissiere Classique

Lecture 8 Pate Sucree: Tarte aux Framboises (Raspberry Tart)

Section 3: Pate Brisee

Lecture 9 Pate Brisee

Lecture 10 Pate Brisee: Tarte Normande

Lecture 11 Pate Brisee: Tarte aux pommes (Apple Tart)

Lecture 12 Pate Brisee: Flan

Lecture 13 Pate Brisee: Tarte Tatin

Section 4: Pate Sablee

Lecture 14 Pate Sablee Aux Amandes

Lecture 15 Pate Sablee Aux Amandes : Tarte au Citron (Lemon Tart)

Lecture 16 Pate Sablee Aux Amandes: Chocolate Mocha Tart

Section 5: Pate Sablee Breton

Lecture 17 Pate Sablee Breton

Lecture 18 Creme Legere a la Pistache - Pistachio Cream

Lecture 19 Pate Sablee Breton: Tarte aux Fraises (Strawberry Tart)

Lecture 20 Pate Sablee Breton: Seasonal Fruit Tart

Lecture 21 Pate Sablee Breton Chocolat

Lecture 22 Chocolate Banana Tart

Lecture 23 BONUS: Seasonal: Tarte d'Hiver au Vin Chaud (Mulled Wine Tart)

If you want to bake like a chef and learn professional pastry skills,If you are a fan of French Pastry,If you simply love cooking and baking

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