Professional French Pastry Foundation Level - Part 1

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 éclairs 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 Pâte Brisée, Pâte Sucrée, Crème pâtissière, 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 Pâte a Choux (Choux Pastry dough), Profiteroles, the famous French pastry Paris-Brest, Chocolate Éclairs 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: Pâte Sucrée

Lecture 3 Pâte Sucrée aux Amandes

Lecture 4 Crème d’Amandes

Lecture 5 Pâte Sucrée: Tarte Amandine aux Cassis

Lecture 6 Pâte Sucrée: Tarte Bourdaloue (French Pear Tart)

Lecture 7 Crème Pâtissière Classique

Lecture 8 Pâte Sucrée: Tarte aux Framboises (Raspberry Tart)

Section 3: Pâte Brisée

Lecture 9 Pâte Brisée

Lecture 10 Pate Brisée: Tarte Normande

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

Lecture 12 Pate Brisée: Flan

Lecture 13 Pate Brisée: Tarte Tatin

Section 4: Pâte Sablée

Lecture 14 Pâte Sablée Aux Amandes

Lecture 15 Pâte Sablée Aux Amandes : Tarte au Citron (Lemon Tart)

Lecture 16 Pâte Sablée Aux Amandes: Chocolate Mocha Tart

Section 5: Pâte Sablée Breton

Lecture 17 Pâte Sablée Breton

Lecture 18 Crème Légère à la Pistache - Pistachio Cream

Lecture 19 Pâte Sablée Breton: Tarte aux Fraises (Strawberry Tart)

Lecture 20 Pâte Sablée Breton: Seasonal Fruit Tart

Lecture 21 Pâte Sablée 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