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10 Modules / ~100 pages
Wizard Mode
~25 Modules / ~400 pages
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Advanced Pastry Techniques
( 25 Modules )

Module #1
Introduction to Advanced Pastry Techniques
Overview of the course, importance of advanced pastry techniques, and setting goals for the course
Module #2
Advanced Ingredient Knowledge
In-depth understanding of various ingredients, including alternative sweeteners, specialty flours, and high-end chocolates
Module #3
Advanced Yeast Doughs
Exploring complex yeast doughs, including laminated, prefermented, and artisanal breads
Module #4
Croissant Production
Mastering the art of croissant production, including layering, rolling, and proofing techniques
Module #5
Danish and Puff Pastry
Creating intricate Danish pastries and mastering puff pastry techniques
Module #6
Cake Decoration and Design
Advanced cake decoration techniques, including fondant, ganache, and sugar work
Module #7
Gâteaux and Tortes
Creating complex multi-layered cakes, including genoise, joconde, and opera cakes
Module #8
Mille-Feuille and Napoleons
Mastering the art of creating intricate pastries, including mille-feuille and napoleons
Module #9
Choux Pastry and Éclairs
Creating pâte à choux and mastering éclair production, including fillings and toppings
Module #10
Cream Puffs and Profiteroles
Mastering the art of creating cream puffs and profiteroles, including fillings and presentation
Module #11
Gelato and Sorbet
Creating artisanal gelato and sorbet, including flavor development and texture manipulation
Module #12
Chocolate Confections
Mastering the art of creating handcrafted chocolate confections, including truffles and bonbons
Module #13
Sugar Work and Pulled Sugar
Creating intricate sugar decorations, including pulled sugar and blown sugar techniques
Module #14
Cake Sculpting and Modeling
Mastering the art of creating 3D cake sculptures and models, including sculpting and finishing techniques
Module #15
Marzipan and Gum Paste
Creating intricate marzipan and gum paste decorations, including modeling and sculpting techniques
Module #16
Advanced Fruit Preparations
Mastering the art of preparing fruits for pastry, including glazing, poaching, and arranging
Module #17
Nuts and Seeds in Pastry
Exploring the use of nuts and seeds in pastry, including flavor pairing and textural elements
Module #18
Pastry Design and Architecture
Mastering the art of designing and building intricate pastry structures, including Wedding cakes and showpieces
Module #19
Entrepreneurship in Pastry
Turning your passion into a business, including marketing, pricing, and customer service strategies
Module #20
Food Safety and Sanitation in Pastry
Understanding the importance of food safety and sanitation practices in a pastry kitchen
Module #21
Working with Alternative Ingredients
Exploring the use of alternative ingredients in pastry, including gluten-free, vegan, and sugar-free options
Module #22
Plating and Presentation
Mastering the art of plating and presenting pastries, including garnishes and visual appeal
Module #23
Pastry Menu Development
Creating menus for pastry shops, restaurants, and special occasions, including menu engineering and pricing strategies
Module #24
Wine and Beverage Pairing in Pastry
Exploring the art of pairing wine and beverages with pastries, including flavor profiles and texture interactions
Module #25
Course Wrap-Up & Conclusion
Planning next steps in Advanced Pastry Techniques career


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