What you'll learn
Learn Modern Pastries with different techniques
Learn how to make pastries and cakes more lighter
Learn different sponges, cream , filling and glazes
Learn 5 types of pastry products in 19 recipes
Learn how to temper chocolate and create simple decorations
Requirements
You don't need anything special as you can find almost everything in your own kitchen or as you can buy online
No programming experience needed
As for the equipment you'll need an immersion blender a oven a freezer or a blast chiller an induction hob or a stove a microwave a stand mixer and an eclectic whisk silicone baking mats or baking paper a baking tray
Description
Welcome to this course of modern pastryI'm Silvia Brunzin and I am a Pastry Teacher and CounselorI am a nationally renowned specialist in modern pastryI am a content and recipes creator and my job aims to reach pastry professionals and pastry loversPastry to me has to be elegant, original and well balancedIn this course you will learn how to make pastries and cakes more lighter with different techniques: sponges, cream, filling and glazes We will five different products with interchangeable recipes with different levels of complexity:1 The first is a single portion called "BATTICUORE", with strawberry and Greek Yogurt2 The second is a delicious easy preparation called ORO GOLOSO, with dark chocolate and hazelnut3 The third is a yule log cake with raspberry and coconut4 and two tarts: PRINCIPESSA, with coffee, cocoa and hazelnut 5 and VENERE that will impress you for its freshness and originality, with strawberry, mascarpone cheese and pink pepperAs for the equipment you don't need anything special as you can find almost everything in your own kitchen or as you can buy online You will need:an immersion blendera ovena freezer or a blast chilleran induction hob or a stovea microwavea stand mixer and an eclectic whisksilicone baking mats or baking papera baking trayThis program is suitable for enthusiasts, students, teachers and professionals
Overview
Section 1: Introduzione
Lecture 1 Introduction
Section 2: Batticuore
Lecture 2 Batticuore - Introduction
Lecture 3 Batticuore - Cream and Honey Biscuit Sponge
Lecture 4 Batticuore - Strawberry Gelée
Lecture 5 Batticuore - Greek Yogurt Namelaka
Lecture 6 Batticuore - Final Step
Section 3: Oro Goloso
Lecture 7 Oro Goloso - Introduction
Lecture 8 Oro Goloso - Cocoa Biscuit Sponge
Lecture 9 Oro Goloso - Dark Chocolate Cremeux
Lecture 10 Oro Goloso - Dark Chocolate and Nut Mousse
Lecture 11 Oro Goloso - Dark Chocolate Spirals
Lecture 12 Oro Goloso - Dark Chocolate Glaze
Lecture 13 Oro Goloso - Glazing and Finishing
Section 4: Yule Log Cake
Lecture 14 Yule Log Cake - Introduction
Lecture 15 Yule Log Cake - Coconut Biscuit Sponge
Lecture 16 Yule Log Cake - Raspberry Gelée
Lecture 17 Yule Log Cake - Coconut Namelaka
Lecture 18 Yule Log Cake - White Chocolate Decorations
Lecture 19 Yule Log Cake - Final Steps
Section 5: Principessa Tart
Lecture 20 Principessa Tart - Introduction
Lecture 21 Principessa Tart - Cocoa Shortcrust Pastry
Lecture 22 Principessa Tart - Cocoa Coffee and Hazelnut Cream
Lecture 23 Principessa Tart - Coffee and Hazelnut Praliné
Lecture 24 Principessa Tart - Whipped Milk and Coffee Ganache
Lecture 25 Principessa Tart - Final Steps
Section 6: Venere Tart
Lecture 26 Venere Tart - Introduction
Lecture 27 Venere Tart - Strawberry Shortcrust Pastry
Lecture 28 Venere Tart - Mascarpone Cheese and Almond Biscuit Sponge
Lecture 29 Venere Tart - Strawberry and Pink Pepper Ganache
Lecture 30 Venere Tart - Strawberries in a Frying Pan
Lecture 31 Venere Tart - Mascarpone Chese and Pink Pepper Namelaka
Lecture 32 Venere Tart - Final Steps
Section 7: Greetings
Lecture 33 Final greetings
This program is suitable for enthusiasts and students,Anyone who want to learn new recipes and create new and unique cakes

Homepage

https://www.udemy.com/course/modern-pastry-tarts-cakes-and-minitarts/

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