Intermediate + Advanced Course (L3~6)
Course Content
37 Lessons
Level 3 – Les Meringues
Biscuits à la Cuillère2:37
Charlotte aux Fruits de la Passion3:28
Dacquoise4:27
Guimauve3:47
Macaron4:08
Pavlova2:48
Soufflé3:02
Level 4 – Les Viennoiseries
Level 5 – Pâte à Choux
Level 6 – Glaçage Miroir
£699
Requirement
- Beginner Course (recommended but not mandatory)
Course Description
֍ Intermediate Course (L3~4)
Meringue & Puff Pastry Desserts (19 Recipes)
In Level 3, you will learn to master one of the key elements in French desserts - meringue - to make the perfect macarons and other meringue desserts. The secret is to use aquafaba from reduced chickpea water as it's the best substitute for egg whites.
In Level 4, we will showcase a selection of croissant, puff pastry and brioche recipes that will literally melt in the mouth. From kneading, proofing, baking to decorating, you will learn how to recreate these common French pastries at home without a dough roller.
֍ Advanced Course (L5~6)
Choux Pastry & Mirror Glazed Mousse Cakes (18 Recipes)
The shape of choux pastry originated from Gougères - savoury puffs made from choux pastry mixed with grated cheese - which are typically served with wine or soup. Choux pastry gets its name from the fact that these little puffs resemble small cabbages (choux means cabbage in French). In Level 5, we will show you how to make different types of pastries from Chouquettes, Profiteroles, Religieuses to Saint Honoré Original following traditional methods.
In Level 6, we will demonstrate how to create two showstopping mirror glazed mousse cakes, which will require you to master various techniques from tempering chocolate, creating marble buttercream to assembling multi-layer cakes. This is your chance to be truly creative and become a master of French baking using plant-based ingredients.
Meringue & Puff Pastry Desserts (19 Recipes)
In Level 3, you will learn to master one of the key elements in French desserts - meringue - to make the perfect macarons and other meringue desserts. The secret is to use aquafaba from reduced chickpea water as it's the best substitute for egg whites.
In Level 4, we will showcase a selection of croissant, puff pastry and brioche recipes that will literally melt in the mouth. From kneading, proofing, baking to decorating, you will learn how to recreate these common French pastries at home without a dough roller.
֍ Advanced Course (L5~6)
Choux Pastry & Mirror Glazed Mousse Cakes (18 Recipes)
The shape of choux pastry originated from Gougères - savoury puffs made from choux pastry mixed with grated cheese - which are typically served with wine or soup. Choux pastry gets its name from the fact that these little puffs resemble small cabbages (choux means cabbage in French). In Level 5, we will show you how to make different types of pastries from Chouquettes, Profiteroles, Religieuses to Saint Honoré Original following traditional methods.
In Level 6, we will demonstrate how to create two showstopping mirror glazed mousse cakes, which will require you to master various techniques from tempering chocolate, creating marble buttercream to assembling multi-layer cakes. This is your chance to be truly creative and become a master of French baking using plant-based ingredients.
Equipment
- Oven / Large baking tray / Small baking tray (25cm x 35cm) / Parchment paper / Silicone baking mat / Proofing box / Electric mixer / Hand blender / Saucepan / Stainless steel bowl / Electronic scale / Silicone spatula / Measuring spoons / Large sieve / Small sieve / Whisk / Rolling pin / Spreading knife / Scraper / Grater / Piping bag / Disposable piping bag / Long knife / Long ruler / Serrated knife / Scoop / Blow torch / Turntable / Cupcake cases / Star-shaped nozzle (1.7cm dia.) / Round nozzle (1cm dia.) / Round nozzle (0.5cm dia.) / Saint Honoré nozzle / 4” mousse ring / 5" mousse ring / 6” mousse ring / Souffle ramekin (8cm) / Brioche mould (7cm) / Savarin mould (12cm) / Round cookie cutter (3cm, 4cm, 7cm & 9cm) / Scalloped round cookie cutter (3cm & 7cm)
