What You Will Learn
Pastry & Baking
- The Science of Baking
- Types of Flours and Baking Ingredients
- Quickbreads, Shortcakes, and Scones
- Blueberry Crumble, Almond Florentines, and Tuiles
- Cream Puffs and Eclairs
- Chocolate Mocha Pot au Crème, Panna Cotta, and Pastry Cream
- Bread Pudding and Crème Brûlée
- Cheesecake and Tarts
- Strudels and Pies
- Vanilla Sponge Cake, Carrot Cake, and Flourless Chocolate Cake
- Petits Fours, Profiteroles, Paris-Brest, and St. Honoré Cake
- Bagels and Challah
- Focaccia, Rosemary Olive Oil, and Sourdough Breads
- French Baguettes and Croissants
- Beignets, Crullers, Churros, and Donuts
- Apple Turnovers, Cheese Danishes, and Sacristains
- Chocolate Lace, Leaves, and Filigree
- Chocolate Buttermilk Cake, Chocolate Molten Cake, and Chocolate Mousse
- Entremets and Brioche
- Chocolate Rochers and Mendiants
- Macarons and Soufflés
