Class
The Butter Book Courses - Pastry Essentials - 8 Lessons
$29.99
$10.00
At a Glance:
- In-depth Instruction; over 36 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Item:
W0002L
Description
Before you can begin making a recipe, let’s first understand some basic fundamentals about batters, fillings, and pastry essentials. Our course, Pastry Essentials, covers a wide range of basics, not only liquid & semi-liquid batters and creamed batters, but also creams, custards, sauces, or stand-alone desserts – each an essential component to your pastry repertoire.
Class Sessions
Almond Cream
2:21
The flavor of almond cream is subtle, yet it adds exceptional texture and richness to pies, tarts, and more! Its best-kept secret, it’s super easy to make!
Fundamentals Of Creams, Custards, Curds, & Puddings
8:41
Whether presented as delicious pastry fillings, sauces, or stand-alone desserts, creams, custards, curds, and puddings are essential components of the pastry repertoire. The ability to make an excellent crème anglaise or crème pâtissière is key to pastry making. This overview will help you understand this family of recipes, ingredients, and the methods used to master them. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.
Fundamentals Of Liquid & Semi-Liquid Batters
5:54
Liquid & semi-liquid batters cover a wide range of savory items and pastries that, typically, never see the inside of an oven. Rather, these batters are usually baked stovetop or with the help of small countertop appliances such as waffle makers, electric griddles or fryers. From crêpes and canelés to pancakes and waffles, this lesson teaches you the two principal methods for making these household staples. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.
Fundamentals Of Whipped Batters
5:37
Behind every great recipe are great techniques, and whipped batters are no exception. These batters are lighter because they are whipped or contain ingredients that have been whipped to maximize air and volume. Meringues, sponges, and mousses are examples of whipped batters. We'll start by understanding how the ingredients in whipped batters work. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.
The Different Types Of Butters
5:03
What happens when butter is heated to a specific temperature, whipped, or combined with other ingredients? We'll share six recipes that explore how solid butter is manipulated to maximize its full potential in a recipe. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.
The Different Types Of Egg Washes
2:30
Brush an egg wash on pastry and bread products to bring shine, a glossy finish, or use it to seal the dough, a docked pie, or a tart shell. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.
Vanilla Pastry Cream Custard
2:54
One of our cornerstone recipes, vanilla pastry cream, is essential in your repertoire. Pastry cream is the foundation for many desserts. Once you've mastered this recipe, you can make crème légère, crème diplomate, crème Chiboust, and crème mousseline. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination.
Vanilla Sauce (Crème Anglaise)
2:30
This humble sauce is exceptionally versatile. We like to drizzle it on fresh fruit, soufflés, or pound cakes. This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker 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
Almond Cream
Fundamentals Of Creams, Custards, Curds, & Puddings
Fundamentals Of Liquid & Semi-Liquid Batters
Fundamentals Of Whipped Batters
The Different Types Of Butters
The Different Types Of Egg Washes
Vanilla Pastry Cream Custard
Vanilla Sauce (Crème Anglaise)
Bonus Materials available for download after purchase.