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ONLINE PASTRY COURSE OUTLINE

MIXTURES
Almond meringue
Chocolate sponge cake
Coconut dacquoise
Cream puff pastry (pâte à choux) **
Crepes
Eclairs
Genoise
Lady fingers
Light almond sponge cake
Pate a bombe
Vanilla sponge cake **
BREADS
Sourdough starter
BUTTERCREAMS
Introduction to pastry bags **
Introduction to pastry tips **
Mixing stages of egg whites and whipping cream **
Introduction to butter creams **
Chocolate italian meringue buttercream **
Italian meringue buttercream **
Swiss meringue buttercream *
CAKES
How to cut even cake layers **
Black forest cake *
Cheesecake **
Napoleon
Paris-Brest
Saint-Honore
Strawberry shortcake **
Tiramisu **
CHOCOLATE
Introduction to Chocolate **
Chocolate cigarettes
Chocolate leaves
Hot chocolate souffle
Tempering chocolate
COOKIES
Butter cookies **
Madeleine cookies
COULIS
Passion fruit coulis
Gelified strawberry coulis
CREAMS
Almond cream **
Bavarian cream
Caramel cream
Chantilly cream **
Chiboust cream
Chocolate chantilly cream
Creme brulee
Diplomat cream
Mousseline cream
Paris-brest cream
Pastry cream
Whipped cream **
DECORATIONS
Making flowers using gum paste
DOUGHS
Baba pastry
Cinnamon bites
Cinnamon rolls **
Cornets
Doughnuts
Hallah bread
Pizza dough and sauce
FONDANT
Fondant for eclairs **
Rolled fondant **
FROZEN DESSERTS
Introduction to frozen desserts
Hot fudge
Caramel ice cream **
Chocolate ice cream **
Maple syrup with walnuts ice cream **
Pineapple ice cream
Strawberry ice cream **
Raspberry ice cream **
Vanilla ice cream **
GLAZES
Chocolate glaze
Fruit glaze
GLUTEN FREE
GREEK DESSERTS
Amigthalota
Galaktobouriko **
KOK **
Koulouria pashalina (Greek easter cookies) **
Loukoumia (Greek delights) **
Nistisima koulouria **
Nougatina **
Melomakarona **
Paksimathia **
Vanilla spoon dessert**
Yogurt *
MACARONS
Introduction to macarons
Raspberry macaron **
MISCELLANEOUS
Marshmallows
MERINGUES
French meringue
Italian meringue **
Swiss meringue
MIGNARDISES
MOUSSES
Proper folding techniques to use in pastry **
Chocolate mousse **
Raspberry mousse
MUFFINS
Apple muffins
PIES & TARTS
How to Make a Lattice Top for a Pie
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Almond tartlets **
Apple pie **
Blueberry pie
Coconut cream cheese fruit tart
Chocolate pate sucree
Fruit tart
Pate brisee **
Pate sablee
Pate sucree
PUFF PASTRY
Cherry turnovers **
Cheese sticks **
Fruit strips **
Mille feuilles
Palmiers **
Pithiviers **
Puff pastry dough **
Vol-au-vent **
SAUCES
Caramel sauce
SYRUPS
Simple syrup
VIENNOISERIE
Brioches
Danish
Croissants **
VEGAN
Greek vegan cookies **
WEDDING CAKES
Wedding cake 1
NOTE: Our pastry course is in progress. It should be available by December 2020. This pastry course outline is not finalized.

Follow this link to see our currently available homestudy program membership plans

NOTE: If you cannot find a membership plan for the course you wish to purchase, it is not yet available.

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PLAN DE COURS DE PÂTISSERIE EN LIGNE

TRADUCTION EN COURS

MÉLANGE
Meringue aux amandes
Pâte à biscuit au chocolat
Dacquoise à la noix de coco
Pâte à choux
Crêpes
Eclairs
Génoise
Doigts de femme
Pâte à biscuit légèr aux amandes
Pâte à bombe
Pâte à biscuit à la vanille
BREADS
Sourdough starter
BUTTERCREAMS
Introduction to pastry bags **
Introduction to pastry tips **
Mixing stages of egg whites and whipping cream **
Introduction to butter creams **
Chocolate italian meringue buttercream **
Italian meringue buttercream **
Swiss meringue buttercream *
CAKES
How to cut even cake layers **
Black forest cake *
Cheesecake **
Napoleon
Paris-Brest
Saint-Honore
Strawberry shortcake **
Tiramisu **
CHOCOLATE
Introduction to Chocolate **
Chocolate cigarettes
Chocolate leaves
Hot chocolate souffle
Tempering chocolate
COOKIES
Butter cookies **
Madeleine cookies
COULIS
Passion fruit coulis
Gelified strawberry coulis
CREAMS
Almond cream **
Bavarian cream
Caramel cream
Chantilly cream **
Chiboust cream
Chocolate chantilly cream
Creme brulee
Diplomat cream
Mousseline cream
Paris-brest cream
Pastry cream
Whipped cream **
DECORATIONS
Making flowers using gum paste
DOUGHS
Baba pastry
Cinnamon bites
Cinnamon rolls **
Cornets
Doughnuts
Hallah bread
Pizza dough and sauce
FONDANT
Fondant for eclairs **
Rolled fondant **
FROZEN DESSERTS
Introduction to frozen desserts
Hot fudge
Caramel ice cream **
Chocolate ice cream **
Maple syrup with walnuts ice cream **
Pineapple ice cream
Strawberry ice cream **
Raspberry ice cream **
Vanilla ice cream **
GLAZES
Chocolate glaze
Fruit glaze
GLUTEN FREE
GREEK DESSERTS
Amigthalota
Galaktobouriko **
KOK **
Koulouria pashalina (Greek easter cookies) **
Loukoumia (Greek delights) **
Nistisima koulouria **
Nougatina **
Melomakarona **
Paksimathia **
Vanilla spoon dessert**
Yogurt *
MACARONS
Introduction to macarons
Raspberry macaron **
MISCELLANEOUS
Marshmallows
MERINGUES
French meringue
Italian meringue **
Swiss meringue
MIGNARDISES
MOUSSES
Proper folding techniques to use in pastry **
Chocolate mousse **
Raspberry mousse
MUFFINS
Apple muffins
PIES & TARTS
How to Make a Lattice Top for a Pie
------------
Almond tartlets **
Apple pie **
Blueberry pie
Coconut cream cheese fruit tart
Chocolate pate sucree
Fruit tart
Pate brisee **
Pate sablee
Pate sucree
PUFF PASTRY
Cherry turnovers **
Cheese sticks **
Fruit strips **
Mille feuilles
Palmiers **
Pithiviers **
Puff pastry dough **
Vol-au-vent **
SAUCES
Caramel sauce
SYRUPS
Simple syrup
VIENNOISERIE
Brioches
Danish
Croissants **
VEGAN
Greek vegan cookies **
WEDDING CAKES
Wedding cake 1
NOTE: Notre cours de pâtisserie est en cours. Il devrait être disponible d’ici décembre 2020. Ce plan de cours de pâtisserie n’est pas finalisé.