The Butter Book Courses - Ingredients Basics - 6 Lessons
$29.99
At a Glance:
In-depth Instruction; over 73 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A
Item:W0001L
Description
Let’s start at the very beginning with quality ingredients. You first need to understand what ingredients are before you know what they do, how they react, and how we use them here at The French Pastry School. In this course, we’ll explore the fundamentals behind pastry’s most commonly used ingredients, eggs, sugar, flour, butter, milk, and cream, all the while teaching you about their basic functions and how they interact with one another in recipes.
Class Sessions
Basics of Butter
12:30
Butter is one of the most essential ingredients in baking and pastry making and also one of the most versatile. It can be used creamed, whipped, melted, clarified, browned, soft at room temperature, or hard, straight out of the refrigerator. This overview explores the different types of butter and how we use them in recipes. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination and the Certified Journey Decorator Examination.
Basics of Eggs
14:35
Eggs are the Swiss army knives of the pastry kitchen and a necessary component to the structure, texture, flavor, and appearance of many products. As with any ingredient, you first need to understand what an egg is before you can understand what it does, how it reacts, and how it can be used. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination and the Certified Journey Decorator Examination.
Basics Of Ingredients
6:41
This lesson presents an overview of some of the basic food science principles used in baking and pastry while helping you comprehend what factors make a baked product succeed or fail. We'll explore the fundamentals behind pastry's most commonly used ingredients while teaching you about their basic functions and how they interact with one another. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination and the Certified Journey Decorator Examination.
Basics Of Milk & Cream
9:18
Milk is probably best known for its cookie dunking, but what you may not know is that milk and milk products are responsible for some of the most significant baking and pastry-making reactions. This overview explores the different types of milk, the products that come from this versatile medium, and how we use them. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination and the Certified Journey Decorator Examination.
Basics Of Sugars
16:21
Sugar describes a wide range of dry crystalline ingredients and syrups. With a few exceptions, sugars provide sweetness to recipes without flavor, that is, until they are cooked and caramelized, at which point, their flavors develop, and their physical characteristics change. This overview explores different types of sugars in their raw and cooked states, and their roles in pastry making. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination and the Certified Journey Decorator Examination.
Basics Of Wheat Flours
12:54
Flour is one of the cornerstone ingredients in baking and is often the first dry ingredient listed in recipes. And as you'll learn in this overview, there are different types of wheat flour on the market, and we'll highlight ones we use most in baking and pastry. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination and the Certified Journey Decorator Examination.
Your Instructor
Chef Sébastien Canonne, M.O.F.
Pastry is a huge field and there are many practitioners of our craft. I like to give students a strong technical foundation and offer them an edge by teaching the more unusual techniques and recipes that I have learned in many places around the world.
The impressive career of Chef Canonne began with both culinary and pastry apprenticeships; one of which was under the legendary pastry chef Gaston Lenôtre, in Paris. After several years spent with Mr. Lenôtre, his path brought him to work at the following world-renowned establishments: The Côte Saint Jacques in Joigny, Burgundy, France; the Beau Rivage Palace in Geneva, Switzerland; the Hotel Euler in Basel, Switzerland; the Palais de L’Elysée for French President François Mitterrand in Paris, France; and the Ritz-Carlton Hotel in Chicago, Illinois. These experiences led Chef Canonne thereafter to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Raffles Hotel in Singapore; and the Atlantis Hotel in the Bahamas. In 1995, Sébastien Canonne, along with Jacquy Pfeiffer, founded The French Pastry School where they and their whole team are devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.
Bonus Material
Basics Of Butter
Basics Of Eggs
Basics Of Ingredients
Basics Of Milk & Cream
Basics Of Sugars
Basics Of Wheat Flours
Bonus Materials available for download after purchase.
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