Professional French Pastry Foundation Level - Part 1 49.99 €

1) Meet Professor Chef Philippe Saloman

Retired Professor of Pastry for 18 years at top French culinary school Ferrandi, previously executive pastry chef at 2 Michelin star restaurant Le Grand Véfour in Paris, France.

2) Introduction

3) Pâte Sucrée aux Amandes

Pâte sucrée is a sweet pastry dough traditionally used for tarts. It is a short crust dough which means that the fat in the dough shortens the gluten strands by interfering with the process that el ...

4) Crème d’Amandes

Crème d’Amandes or Almond Cream filling is made with almonds as the base ingredient and it is important to know how to make it in French pastry. It is used in many recipes, and as a base in many ta ...

5) Pâte Sucrée: Tarte Amandine aux Cassis

This lesson uses the Pâte Sucrée and Crème d’Amandes from Lessons 1 and 2 to make our first tart.  Tarte Amandine is a versatile tart that can be finished with pears, apricots, chocolate, bluebe ...

6) Pâte Sucrée: Tarte Bourdaloue (French Pear Tart)

Tarte Bourdaloue is a French classic that was created by the pâtissier Coquelin after he bought La Pâtisserie Bourdaloue in 1909. The tart is still a favorite today, and the Pâtisserie Bourdaloue i ...

7) Crème Pâtissière Classique

Crème Pâtissière is an essential part of pastry making.  It is a thick, creamy custard used as a filling for cakes and pastries.  In French it means literally “pastry cook’s cream” as it is ...

8) Pâte Sucrée: Tarte aux Framboises (Raspberry Tart)

This lesson uses the Pâte Sucrée and Crème Pâtissiére Classique from Lessons 1 and 5 to make a classic Raspberry Tart.  This tart is one that you will see in every French Pâtisserie and is a be ...

9) Pâte Brisée

Pâte Brisée is a standard rich tart crust made with butter used for both sweet and savoury tarts and pies. Meaning literally “broken pastry” in French the first known use of the term was in 182 ...

10) Pate Brisée: Tarte Normande

Tarte Normande is a traditional 19th century recipe. It is a variety of apple tart made in Normandy using pâte brisée and filled with apples, sliced almonds and a creamy egg custard.

11) Pate Brisée: Tarte aux pommes (Apple Tart)

There are many varieties of Apple Tarts in France: Tarte Normande, Tarte Tatin and other versions.  This version is the classic recipe, found in every patisserie in French and is as elegant as it is ...

12) Pate Brisée: Flan

Known as Flan Pâtissier, French Flan, or Flan Parisien - this is the tart that you see in patisseries all over France (the equivalent of a custard tart). It is a real treat, especially for children c ...

13) Pate Brisée: Tarte Tatin

Stephanie and Caroline Tatin were sisters who owned the Hotel Tatin in Lamotte-Beuvron, about 100 miles west of Paris, at the turn of the 20th century. The story goes that one day Stephanie was making ...

14) Pâte Sablée Aux Amandes

Pâte Sablée  is crisp and more cookie-like than other more flaky pie crusts. The name literally means "sandy”. It is a classic shortcrust pastry dough that, once baked, becomes the base for almos ...

15) Pâte Sablée Aux Amandes : Tarte au Citron (Lemon Tart)

Tarte au Citron is another classic and popular dessert in France. Particularly in Menton, said to be the only place in France where lemons grow, and where there is an incredible lemon festival each ye ...

16) Pâte Sablée Aux Amandes: Chocolate Mocha Tart

Chocolate Mocha Tart is a delicious combination of chocolate and coffee flavors. It is beautiful and takes a considerable amount of skill. This recipe incorporates the techniques learned to date as we ...

17) Pâte Sablée Breton

Pâte Sablée Breton originated in Brittany, a region known for its wonderful salt and butter. This pastry dough contains plenty of both which gives it a distinct and delicious flavor.  It is a dough ...

18) Crème Légère à la Pistache - Pistachio Cream

Pistachio Pastry Cream is another versatile filler used for a variety of tarts and desserts, and an essential cream to know for French Pastry.

19) Pâte Sablée Breton: Tarte aux Fraises (Strawberry Tart)

Strawberry Tart is another French classic seen everywhere in France and frequently part of summer garden parties or family get togethers when strawberries are in season.  It builds on the last two le ...

20) Pâte Sablée Breton: Seasonal Fruit Tart

This seasonal fruit tart uses the pâte sablée Breton from lesson 15 as well as a crème pâtissière.  It has a lovely fresh flavor and the fruits used can be varied according to what is in season ...

21) Pâte Sablée Breton Chocolat

Pâte Sablée Breton Chocolat is a variant on the original Pâte Sablée Breton and is a delicious pastry crust for any chocolate based tart.

22) Chocolate Banana Tart

This Chocolate Banana Tart uses Pâte Sablée Breton Chocolat and a banana filling. It is topped with a milk chocolate ganache. A ganache is a glaze, icing or filling for pastries made from chocolate ...

23) BONUS: Seasonal: Tarte d’Hiver au Vin Chaud (Mulled Wine Tart)

This Tart is a lovely dessert for the the holiday season. It brings together all the flavors of mulled wine and uses some of the key elements you have learned in this course. Pâte Sucrée is the base ...