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Professional French Pastry Foundation Level - Part II

1 hour on-demand video

$ 12.99

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Brief Introduction

Taught by Chef Professor Philippe Salomon - Professor of Pastry for 18 years at Ferrandi culinary school in France

Description

Learn more fundamentals of pastry, choux pastry, meringue, essential techniques and how to make some great French classics

Build your skills and techniques step by step and start cooking like a professional chef.

Taught by Chef Philippe Salomon, professor of 18 years at Top French Culinary School Ferrandi.

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

Part 1 also available with 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.

From gluten-free meringue to the most sophisticated Saint-Honoré learn to cook like a French pastry chef from a French pastry professor.

Requirements

Requirements
Have access to a kitchen and some pastry tools. Will need to have pastry bags and tips.

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Professional French Pastry Foundation Level - Part 1

Taught by Chef Professor Philippe Salomon - Professor of Pastry for 18 years at Ferrandi culinary school in France INCLUDES FULL WRITTEN RECIPES AND INSTRUCTIONS FOR EACH LESSON IN THE "RESOURCES TAB"...

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