International in their appeal, these classics of pastry came out of centuries of intensive research and experimentation, while others were the results of mistakes that changed history.
Focus on fundamentals
We believe in giving students a strong technical foundation, and our pastry courses are rooted in the gold standard of pastry. You’ll make the dough, fillings, and pastes that are the components of classic recipes, and learn to master movements like whipping, piping, mixing, and folding.
A wide range of recipes
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.
The classic pastries you’ll make
Here are just a few of the courses that you’ll find on classic pastry.
Cooked Cream Custards
We’ve designed this course to help you understand the Cooked Cream & Custard family of recipes, their ingredients, and the methods used to master them. The techniques in this course are designed to teach you the Fundamentals of Liquid & Semi-Liquid Batters and Creams, Custards, Curds, & Puddings. Learn to apply these techniques to pastry essentials like vanilla sauce, lemon cream, and chocolate pastry cream custard - just to name a few. The ability to make an excellent crème anglaise or crème pâtissière is key to successful pastry making.
Before you can begin making a recipe, let’s first understand some basic fundamentals about batters, fillings, and pastry essentials. 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.
Different Macaron Shells
Whether you're a newcomer to pastry or a professional, making macarons may be challenging. 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. We'll also learn to master the fundamentals of two different macaron batters, Italian macarons, and French macarons, so it is crucial to begin with the Fundamentals of Macrons and Whipped Batters before making macaron shells. Once your macaron shells are uniform and consistent, you'll be able to make an abundance of fruit, chocolate, or almond marzipan fillings to add to your repertoire.
And you’ll learn so much more
Lessons range from foundational prepared items to full-fledged, more complex recipes.
- Crème Caramel
- French Meringue
- Vanilla Pastry Cream Custard
- Almond Cream
- Italian Meringue Almond Macarons
- European Almond Marzipan
- Choux Paste Dough
- Classic Chouquettes
- Black Currant Fruit Filling for Macarons
- Cheese Gougère Choux
- Traditional Crêpes
- Basics of Sugars
- Italian Meringue
- Lemon Cream
- French Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue
- Crème Brûlée
- Chocolate Pastry Cream Custard
All of these lessons and more are available to members
More ways to learn
Step-by-Step Instructional Videos
Each lesson includes an in-depth chef-led video that will walk you through the ins and outs of the featured technique, skill, or recipe.
The pastry videos make it clear why you should use particular ingredients, why the techniques work, what could go wrong, and how to correct it if it does. The accompanying recipes and instructions provide tips and terminology definitions that will fill in the details, giving you the necessary skills to create timeless favorites.