CourseBeginner
French Pastry Fundamentals
Master the essential techniques of French pastry — from pâte brisée to choux, crème pâtissière to ganache.
6 lessons
5h
Max 10 students
What you'll learn
- Prepare classic French doughs: pâte brisée, pâte sucrée, and pâte feuilletée
- Master crème pâtissière, ganache, and meringue techniques
- Bake croissants, pain au chocolat, and Danish pastries from scratch
- Understand ingredient science and temperature control
- Plate and present desserts with professional finesse
Schedule
Every Saturday 10:00–14:00, starting March 15. Six sessions total with a final practical exam and certificate ceremony.
Course Curriculum
3 chapters6 lessons5h total
Pâte Brisée & Pâte Sucrée
45 minPâte Feuilletée (Puff Pastry)
1h
About this course
This comprehensive beginner course covers the foundational techniques of French pâtisserie. Over several weeks, you will learn to prepare classic doughs, creams, and fillings while developing the precision and confidence needed for advanced pastry work. Each session combines theory with hands-on practice in our professional kitchen.