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 batters and creamed batters, but also creams, custards, sauces, or stand-alone desserts – each an essential component to your pastry repertoire.
Overview
Syllabus
- Almond Cream
- Fundamentals Of Creams, Custards, Curds, & Puddings
- Fundamentals Of Liquid & Semi-Liquid Batters
- Fundamentals Of Whipped Batters
- The Different Types Of Butters
- The Different Types Of Egg Washes
- Vanilla Pastry Cream Custard
- Vanilla Sauce (Crème Anglaise)
