Course curriculum

  1. 1

    • Class Workbook

    • 01 - Introduction

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    • 02 - Dominique’s Journey Beauvais, Boulud, and the Bakery

    • 06 - Fruit Tart Filling Quick Strawberry Jam

    • 03 - Mini Madeleines

    • 04 - Fruit Tart Base Vanilla Sablé Shell

    • 05 - Fruit Tart Filling Pastry Cream

    • 07 - Fruit Tart Finishing Classic Strawberry Presentation

    • 08 - Fruit Tart Finishing Modern Apple Presentation

    • 09 - Chocolate Cake Base Biscuit

    • 10 - Chocolate Cake Accent Swiss Mini Meringues

    • 11 - Chocolate Cake Filling Mousse

    • 12 - Chocolate Cake Finishing Assembly _ Presentation

    • 13 - Bonbon Base Tempered Chocolate Shell

    • 14 - Bonbon Filling Dark Chocolate And Banana Passionfruit Ganache

    • 16 - Case Study The Cronut

    • 15 - The Perfect Croissant

    • 17 - Thinking Creatively About Pastry