Professional French Pastry Foundation Level - Part Ii

Taught by Chef Professor Philippe Salomon - Professor of Pastry for 18 years at Ferrandi culinary school in France
What you'll learn
Learn more fundamentals of pastry, choux pastry dough, meringues, more essential techniques and how to make some great French classics such as chocolate éclairs and profiteroles.
Requirements
Have access to a kitchen and some pastry tools. Will need to have pastry bags and tips.
Description
Learn more fundamentals of pastry, choux pastry, meringue, essential techniques and how to make some great French classic pastries. Learn about the history of these dishes and their origins in the details accompanying materials as well as tips and advice from the chef.Build your skills and techniques step by step and start cooking and baking like a professional pastry chef. Taught by Chef Philippe Salomon, professor of 18 years at Top French Culinary School Ferrandi and Pastry Chef at the famous Maxime's in Paris. Be able to cook amazing French classics such as meringues with strawberries and Chantilly cream, crêpes Suzette and more sophisticated pastries such as profiteroles, chocolate éclairs Saint-Honoré cake and Paris-Brest.Certificate upon completion.Professional French Pastry Part 1 is also available with a focus on the fundamental pastry doughs used in French baking and pastry techniques and recipes such as Pâte Sucrée, Pâte Brisée, Lemon Tart, Tarte Tatin and much more. Intermediate and Advanced courses to follow. With easy to follow videos and detailed instructions you will find yourself creating spectacular pastries in your own kitchen and baking like a pro.From gluten-free meringue to the most sophisticated Saint-Honoré learn to cook like a French pastry chef from a French pastry professor.
Overview
Section 1: Introduction
Lecture 1 Chef Philippe Soloman
Lecture 2 Introduction
Section 2: Meringues
Lecture 3 Chantilly Cream
Lecture 4 French Meringue
Lecture 5 French Meringues with Strawberries and Chantilly
Lecture 6 Swiss Meringue
Lecture 7 Fruit Pavlova
Section 3: Pâte à Choux or Choux Pastry
Lecture 8 Choux Pastry
Lecture 9 Chouquettes
Lecture 10 Profiteroles
Section 4: French Pastry Classics
Lecture 11 Paris Brest
Lecture 12 Chocolate & Coffee Éclairs
Lecture 13 Saint Honoré
Section 5: Linzer Torte
Lecture 14 Linzer Pastry Dough
Lecture 15 Linzer Torte
Section 6: Bonus: Classic French Crêpes & Easy Crêpes Suzette
Lecture 16 Classic French Crêpes & Easy Crêpes Suzette
If you want to bake like a chef and learn professional pastry skills,If you are a fan of French Pastry,If you simply love cooking and baking
Screenshots

#
[/code]