Pastry School - From Basic to Pro! from Udemy

What's inside

Learning objectives

Learn the basics of baking from breaking an egg all the way to mousse cakes.
Understand the different doughs, how to make them, roll them and how to use yeast.
Make the various kinds of mousses and learn the differences between them.
Work on amazing fillings and toppings such as pastry cream, mango creamux, chocolate ganache, chantilly and many more.
Learn how to create stunning breads, focaccia and homemade croissants!

Explore all the basic piping techniques and the correct way of creating them.
Learn all the tips and tricks and what to avoid while baking.
Create stunning cakes and get the best recipe for the most versatile cake that can be any flavor you want.
Learn how to temper chocolate and create isomalt lollypops.
Explore the world of photography and editing for social media.

Learn the basics of baking from breaking an egg all the way to mousse cakes.
Understand the different doughs, how to make them, roll them and how to use yeast.
Make the various kinds of mousses and learn the differences between them.
Work on amazing fillings and toppings such as pastry cream, mango creamux, chocolate ganache, chantilly and many more.
Learn how to create stunning breads, focaccia and homemade croissants!
Explore all the basic piping techniques and the correct way of creating them.
Learn all the tips and tricks and what to avoid while baking.
Create stunning cakes and get the best recipe for the most versatile cake that can be any flavor you want.
Learn how to temper chocolate and create isomalt lollypops.
Explore the world of photography and editing for social media.

Syllabus

Where to start?

In this section we will go over the course's structure: how to watch the lessons and where to find the resources. Also, we'll learn the basics of measuring our ingredients, which tools we will be using during the course and go over the various ingredients and how to work with them.

There is no pastry kitchen without meringues! Meringues are so vital and versatile in the pastry world. They are using in almost every cake, mousse and decoration. Therefore, It is very important to learn the various types of meringues and the difference between them and mostly when to use each type.

This section is all about creams. Creams are the building blocks of most desserts we know and love. Creams can function as a filling, piped on top of other components, placed into glasses and molds and even stand on their own. In this section we will learn all the fundamental creams every pastry chef needs to master.

Everybody loves cakes. Whether they are made for birthdays, celebrations, as part of a glass dessert, as a base for a cream filled cake or even mousse, cakes are always useful and a crowd pleaser. In this section we will learn how to bake a basic cake that can be transformed into different flavors, as well as a light a dainty chiffon cake, the best baked cheese cake you'll ever have and the all-time classic; a French roulade.

There is an art to making tarts: the right dough in the right consistency, the proper thickness and the lining of the tart in the tin. All these are just a few of the tricks and tips that make the tart o-so-magical. In this section we will learn two types of tart doughs with different filling and baking styles. We will also learn two different techniques to line the tart.

"I dream of choux" should be the next big blockbuster of the summer. There is nothing quite like these little sweet puffy buns. There is a precise science to making these and we will learn this science in this section. Not only that, we will also learn how to elevate these buns to a higher stature.

Yeast dough is life. Well in a sense...in this section we will learn the life and elevation force of yeasts. We will go over the different types of yeast doughs and their products. How to roll, cut and shape them to perfection. And how to be everyone's favorite person when you come around with a fresh batch of warm pastries.

These elegant glasses are made for mingling and that just what they’ll do! In this section we will learn how to create a beautiful glass dessert; an impressive touch perfect for a sweet table at a party. These glasses are filled with a creamy panna cotta, topped with mango creamux and decorated in a modern style.

Ok, now we are in the big leagues. Mousses are no joke and require quite a bit of technique and understanding to make them just right. There are many kinds of mousses and we will go over several of them, understanding the difference between them and how to execute each one perfectly.

This age-old component is pure magic. Not only it is devilishly delicious but it is also an amazing and complex material that can be manipulated into many shapes and forms. In this section we will learn about the structure of chocolate, how to work with it, and how to temper it to create beautiful decorations.

Isomalt is a sugar substitute that has long been a staple in the pastry kitchen, and it's uses are plentiful. In this section we will learn what Isomalt is and how to work with it. Also, we will create sweet (literary) and cute lol dolls lollypops.

It is time for our final project: the entremet cake. this stunning cake is a layered mousse cake that comprise of a dacquoise base, a mango creamux insert, wrapped with a pate a bombe mousse, and glazed bright yellow with chocolate decorations. If all of these components sound familiar to you it is because you already know how to make them from previous lessons! Go ahead and feel free to create your own entremet by mixing and matching any other components we have learned in this course, you'll find there are plenty to choose from.

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Read about what's good

what should give you pause

and possible dealbreakers

Covers a wide range of pastry techniques, from basic meringues and creams to advanced mousses and chocolate work, providing a comprehensive foundation

Includes instruction on using isomalt sugar to create candies, which can add a unique and professional touch to desserts and confections

Teaches photography and editing skills for social media, which is useful for showcasing creations and potentially starting a pastry business

Features an entremet cake as a final project, allowing learners to integrate the skills and techniques learned throughout the course into a single show-stopping dessert

Explores various types of yeast doughs, including breads, focaccia, cinnamon rolls, and croissants, expanding learners' knowledge beyond basic pastries

Requires specific tools and ingredients beyond standard kitchen equipment, which may pose a barrier for some learners without access to specialized baking supplies

Reviews summary

Comprehensive pastry techniques from basic to advanced

According to learners, this course offers a wide-ranging exploration of pastry arts, covering techniques from foundational meringues and creams to advanced concepts like laminated dough, mousses, chocolate tempering, and Isomalt work. Students particularly appreciate the step-by-step guidance through numerous recipes and find the variety of covered topics to be a major strength, feeling it truly delivers on the "Basic to Pro" promise. However, some note that while the basics are well-explained, the advanced techniques can be quite challenging and may require significant practice or additional resources to fully master, potentially making the later sections overwhelming for absolute beginners.

Good for hobbyists aiming to elevate skills.

"This course is perfect for someone who knows the basics but wants to seriously level up their baking skills."

"As an experienced home baker, I found the advanced techniques and recipes pushed me to improve significantly."

"Great value for moving beyond simple cakes and cookies into more intricate patisserie."

Clear guidance makes recipes accessible and achievable.

"The instructions were very clear and broken down into manageable steps, making even complex recipes feel doable."

"I appreciate the detailed walkthroughs for each recipe. It's easy to follow along."

"The step-by-step approach helped me understand the 'why' behind certain techniques, not just the 'how'."

Covers a vast range of essential pastry techniques.

"The course is incredibly comprehensive, taking you from simple meringues to complex entremets."

"I was amazed by how many different topics were covered - creams, tarts, choux, yeast doughs, mousses... it's all here!"

"Truly a 'Basic to Pro' journey; I learned techniques I never thought I could master at home."

Pace and complexity might be high for absolute novices.

"If you've never baked before, this might be a bit much to take on. It progresses quite quickly."

"I started as a complete beginner, and while the first few sections were okay, the later ones felt very advanced and intimidating."

"Assumes a certain level of comfort in the kitchen; troubleshooting isn't deeply covered for fundamental errors."

Later sections require significant practice and effort.

"While the basics were easy, I found the laminated dough and mousse sections quite challenging and needed to rewatch them multiple times."

"Mastering chocolate tempering and Isomalt work definitely requires dedication and practice outside of the lessons."

"Some of the 'pro' techniques felt a bit rushed or lacked sufficient detail for troubleshooting when things went wrong."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Pastry School - From Basic to Pro! with these activities:

Review Basic Baking Techniques

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Reviewing basic baking techniques will ensure a solid foundation for the more advanced pastry skills taught in the course.

Browse courses on Baking Techniques

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Review basic recipes like cookies, muffins, and simple cakes.
Practice measuring ingredients accurately.
Familiarize yourself with common baking equipment.

Read 'The Professional Pastry Chef'

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Reading 'The Professional Pastry Chef' will provide a deeper understanding of the principles and techniques covered in the course.

View The Professional Pastry Chef on Amazon

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Obtain a copy of 'The Professional Pastry Chef'.
Read the chapters relevant to the current course modules.
Take notes on key concepts and techniques.

Practice Piping Techniques

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Practicing piping techniques will improve your dexterity and precision, essential for creating beautiful pastry decorations.

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Prepare a batch of buttercream or royal icing.
Gather piping bags and various piping tips.
Practice different piping techniques, such as stars, rosettes, and lines.
Experiment with different pressures and angles.

Four other activities

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Document Your Baking Experiments

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Documenting your baking experiments will help you track your progress, identify areas for improvement, and solidify your understanding of the course material.

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Create a baking journal or blog.
Record each recipe you try, including ingredients and steps.
Take photos of your finished products.
Note any challenges you encountered and how you overcame them.

Design Your Dream Pastry Shop Menu

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Designing a pastry shop menu will encourage you to apply your knowledge of pastry techniques and ingredients to create a cohesive and appealing selection of desserts.

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Research current pastry trends and popular menu items.
Develop a menu with a variety of pastries, cakes, and desserts.
Write descriptions for each item, highlighting key ingredients and flavors.
Create a visually appealing menu layout.

Study 'Advanced Bread and Pastry'

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Studying 'Advanced Bread and Pastry' will expose you to more sophisticated techniques and recipes, expanding your pastry repertoire.

View Advanced Bread and Pastry on Amazon

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Acquire a copy of 'Advanced Bread and Pastry'.
Focus on chapters related to specific course topics.
Experiment with the advanced recipes and techniques.

Create a Pastry Portfolio

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Creating a pastry portfolio will showcase your skills and accomplishments, which can be valuable for career advancement or starting your own pastry business.

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Select your best pastry creations from the course.
Take high-quality photos of each item.
Write detailed descriptions of each pastry, including ingredients, techniques, and inspiration.
Organize your portfolio in a visually appealing format.

Career center

Learners who complete Pastry School - From Basic to Pro! will develop knowledge and skills that may be useful to these careers:

Pastry Chef

A pastry chef is a culinary professional who specializes in creating baked goods, desserts, and other sweet treats. This role requires an in depth understanding of baking techniques, ingredient interactions, and creative decoration, all of which are components of this course. The 'Pastry School - From Basic to Pro!' course provides a strong foundation in the fundamental skills every pastry chef needs; from meringues and creams to tarts and yeast doughs, and even how to work with chocolate and isomalt. This course enables a learner to pursue many different positions in professional kitchens. Skills in photography and editing also help pastry chefs promote their work.

See salaries and explore the career path for Pastry Chef

Cake Decorator

The primary work of a cake decorator is to create visually appealing and delicious cakes for various occasions. The 'Pastry School - From Basic to Pro!' course provides the essential knowledge and skills that will help someone become a cake decorator. This beginner-to-professional course teaches the techniques for making and decorating cakes, from basic cakes to mousse cakes and entremet cakes. Additionally, it offers instruction on working with chocolate, creating decorations, and even working with isomalt sugar which allows for a greater range of designs. The course also touches on photography, which may help in the promotion of original designs.

See salaries and explore the career path for Cake Decorator

Baker

A baker is responsible for preparing and baking a wide variety of breads, pastries, and other baked goods. The 'Pastry School - From Basic to Pro!' course teaches essential baking techniques and provides instructions on working with various doughs, including yeast doughs for breads and laminated doughs for croissants. Bakers will find this course helpful for building their knowledge of different pastries. Those wanting to upgrade their skills will learn how to make creams, mousses, and other fillings along with decorating techniques, all of which will be valuable in their work as a baker.

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Chocolatier

A chocolatier is an expert in working with chocolate to create a wide range of delicious and visually appealing products, such as truffles, bars, and decorations. The 'Pastry School - From Basic to Pro!' course helps build a foundation in the techniques necessary to be a chocolatier. The course provides a section dedicated to chocolate tempering and decorations, teaching a learner how to work with chocolate. It also introduces related skills useful for a chocolatier such as making creams, mousse, and isomalt decorations.

See salaries and explore the career path for Chocolatier

Confectioner

A confectioner specializes in making candies, chocolates, and other sweets. The 'Pastry School - From Basic to Pro!' course includes instruction on working with chocolate and isomalt sugar, which is particularly useful for a confectioner. This course also provides instruction on making various creams, mousses, and other fillings, which may be used in confectionery. These skills may be used to develop new recipes and products in a confectionery setting.

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Bakery Owner

A bakery owner is responsible for all aspects of running a bakery business. This includes overseeing the baking operations and ensuring the quality of products. The 'Pastry School - From Basic to Pro!' course may be useful for a bakery owner, as it offers a comprehensive guide to various baking techniques. The course teaches not just the basics, but also how to create a variety of pastries, including cakes, tarts, creams, and mousses. A bakery owner who has taken this course understands the processes involved in their own business.

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Culinary Instructor

A culinary instructor teaches cooking and baking skills to students in a classroom setting. The 'Pastry School - From Basic to Pro!' course covers a wide range of pastry techniques that would serve as a good foundation for an instructor. The course teaches a variety of elements of pastry, including meringues, creams, tarts, yeast doughs, and mousses. A culinary instructor may find this course valuable, as it is step-by-step and teaches techniques from basic to advanced. An understanding of all the techniques taught in this course could help an instructor better teach students.

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Food Product Developer

A food product developer is responsible for creating new food products for commercial sale. The 'Pastry School - From Basic to Pro!' course could be helpful for a food product developer interested in the pastry field. This course introduces many different recipes and techniques that may be useful for this role, and the wide range of skills covered will allow for experimentation with various ingredients, doughs, fillings, and toppings. A food product developer may find this course helpful in understanding the fundamentals and the range of possibilities in pastry making.

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Recipe Developer

A recipe developer creates and tests recipes for professional or personal use. The 'Pastry School - From Basic to Pro!' course introduces many different recipes and techniques that would be helpful to a recipe developer. This course also allows for experimentation with various ingredients, doughs, fillings, and toppings. The variety in this course, which covers meringues, creams, cakes, tarts, choux pastry, yeast doughs, mousses, and chocolate, would allow a recipe developer to gain experience with the different aspects of pastry making.

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Caterer

A caterer prepares and provides food for events, often handling a wide range of culinary tasks. The 'Pastry School - From Basic to Pro!' course provides specific knowledge and skills that could be useful in a catering business. The course teaches how to create a variety of show stopping desserts, which would be valuable when catering for events. The course includes instruction in making various types of cakes, creams, tarts, and mousses, which would make a caterer more versatile and add to a menu. The photography component discussed in this course may help a caterer with marketing their business.

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Private Chef

A private chef prepares meals for individual clients or families, often working in their homes and catering to their specific dietary needs and preferences. The 'Pastry School - From Basic to Pro!' course may provide specific, targeted instruction for a private chef. The course provides various recipes for use in a client's home. The wide range of techniques that are taught may be especially useful, from making basic cakes and pastries to more advanced skills in creating mousses and isomalt decorations. A private chef may find this course useful particularly when creating custom menus for clients.

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Food Photographer

A food photographer takes pictures of food for various purposes, such as advertising, publications, social media, and blogs. The 'Pastry School - From Basic to Pro!' course has a specific section on photographing and editing your creations for social media. While a food photographer may not need to make the pastries themselves, this course may help them to better understand the visual elements of pastry and how to showcase their beauty. This knowledge could be helpful when composing and lighting a shot.

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Dessert Stylist

A dessert stylist focuses on the visual presentation of desserts, often for photoshoots or events. This role requires a keen eye for detail and an understanding of how to make desserts look appealing. The 'Pastry School - From Basic to Pro!' course may be valuable to those hoping to become a dessert stylist, as it teaches techniques for creating pastries, cakes, and other desserts. It also includes a section on photographing and editing these creations for social media, a common task for a dessert stylist. This foundation in creation may allow for experimentation and an enhanced knowledge of the visual elements of desserts.

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Restaurant Owner

A restaurant owner manages and oversees all aspects of the restaurant business, including, in some cases, the food preparation. The 'Pastry School - From Basic to Pro!' course teaches the business owner how to bake, make creams, and make various types of pastries. A restaurant owner who has this knowledge can better understand their staff and the techniques they are using to produce various menu items. This course, with its focus on both the fundamentals and advanced techniques of pastry, may be useful to a restaurant owner.

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Food Blogger

A food blogger creates content, including recipes, photos, and videos, to share their love for cooking and baking with an audience online. The 'Pastry School - From Basic to Pro!' course may be useful to someone interested in becoming a food blogger, especially one who focuses on pastries and desserts. The course teaches a wide range of techniques from basic baking to advanced skills in creating mousses, tarts, and entremet cakes. The course also covers photography and editing, which can be useful for a budding food blogger.

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Pastry School - From Basic to Pro!

What's inside

Learning objectives

Syllabus

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Reviews summary

Comprehensive pastry techniques from basic to advanced

Activities

Career center

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