Discover the world of modern individual pastries (petits gâteaux)
Combine apricot and vanilla for an exquisite flavor pairing. This recipe works beautifully with fresh apricots in season or with canned apricots year-round.
Master the Jellification process, to create intense flavors in a Gel layer that can be used in mousse pastries
Learn professional whipped vanilla ganache, and explore vanilla options from everyday to professional grade.
Learn to make shortcrust bases that support individual desserts, far more elegant than plastic holders, and master the professional method for blind baking.
Learn to make a professional-grade mirror glaze to coat individual pastries, protect them, and add a silky finish.
Learn to pipe a modern swirl and decorate your pastries with the very techniques used by Parisian chefs.
We will learn various techniques used in Parisian pastry shops, from piping cones, building your own saint-honoré tip, mold assembling and glazing.
We will finish the pastries, and learn how to store it and preserve it.
Masterclass Preview
➡️ In this video, I’ll introduce you to this petit gâteau and go over the various recipes and techniques that you will learn with this course.
In this section, you will learn about this dessert, and review the equipment needed, the recommended agenda, and everything you need to know, whether you intend to make this delicious dessert for yourself, or to sell as a business owner.
I will also introduce myself and offer you personal assistance.
In this section, I’ll guide you through making what's inside the delights : a delicious vanilla mousse and the apricot "insert"
