The baking and pastry classes you’ll find here are the pastries and baked goods that have proven to be universally popular over centuries. You’ll learn to make everything from age-old delights like croissants and éclairs to modern day fashionable favorites like macarons.
COOKED CREAM CUSTARDS
The techniques in this course are designed to teach you the Fundamentals of Liquid & Semi-Liquid Batters and Creams, Custards, Curds, & Pudding.
Our course, Pastry Essentials, covers a wide range of basics, not only liquid & semi-liquid and creamed batters, but also creams, custards, sauces, or stand-alone desserts - each an essential component to your pastry repertoire.
In this course, we'll demonstrate the techniques of a whipped batter. In other words, properly whipping air & volume into a meringue batter for macaron shells, both Italian and French versions.
