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Professional French Pastry Foundation Level – Part 1

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

Learn the basics of French Pastry through online culinary school.

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..

Course Content

  • Meet your Professor –> 2 lectures • 1min.
  • Pâte Sucrée –> 6 lectures • 14min.
  • Pâte Brisée –> 5 lectures • 16min.
  • Pâte Sablée –> 3 lectures • 12min.
  • Pâte Sablée Breton –> 7 lectures • 22min.

Professional French Pastry Foundation Level - Part 1

Requirements

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 completion

Part 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”

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