How to Become a Pastry Chef – Module 1 (Beginner)

Name: How to Become a Pastry Chef - Module 1 (Beginner)
SKU: TYA-EN-CPPM1
Price: 288.00 SGD
Availability: InStock

$288.00

Is Pastry your passion? Is your ambition in life to be a Pastry Chef?

Start with this professional module 1 that teaches you the art of French pastries starting with the most typical desserts: Tarte Tatin, Lemon meringue tart, French cheesecake, Millefeuille… and many more delightful recipes.

35 videos + textbook + quiz
Lifetime access, anywhere, anytime…

Au menu: 35 recipes & technical basis

shortcrust pastry
Sweet tart crust
Shortbreat pastry
Chocolate shortbread pastry
Breton shortbread pastry
Puff Pastry
Almond cream
Apple Sauce
Fondant / Icing
Whipped cream / Chantilly cream
Italian meringue
Pastry Cream
Honey Topping
How to roll out a crust
how to line a tart ring
How to crimp a crust
How to supreme an orange
How to use a piping bag
How to cut a sheet of parchment paper
How to write with a parchment paper cone

Apple tart
Palmiers
Apple Turnovers
Tart tatin
French flan tart
French King’s tart
Napoleon
Strawberry tart
French lemon meringue tart
Raspberry cheese tart
Chocolate tart
French Meringue
Breton shortbread cookies
Raspberry tart

Bonus: Celebrity Chefs

Fine Apple tart by Chef Justin Quek

More info

French gastronomy is one of the most famous gastronomy in the world. It requires good culinary knowledges and excellent training.

With our e-learning courses, you will learn gradually, at your own pace, all you need to become a pastry Chef and with our videos and recipes cards, cooking will be a pleasure with Pastry Chef Aurore, Personal Chef in France.

These cooking courses are accompanied by a set of professional textbook which will provide you with all the academic requirements, in your endeavour to become a professional chef.

As a bonus, discover signature dishes of Chef Justin Quek, a renowned chef in Singapore.

Textbook

Table of Content:

Chapter 1: Guide to the Profession and Workspace
- I. Profession
- II. Workspace
Chapter 2: Basic Baking Ingredients
- I. Water and Salt
- II. Types of Flour and Starch
- III. Sugar, Other Sweeteners, and Their Uses
- IV. Eggs
- V. Milk and Cream
- VI. Fat
- VII. Yeast, Starters, and Other Leavening Agents
Chapter 3: Basic Baking Tools and Equipment
- I. Basic Equipment
- II. Basic Tools

(95 pages)

Classical apple tart

APPLE TART

Course: Dessert

Cuisine: French

Prep Time: 25

Cook Time: 40

Rest time: 10

Total Time: 1 15

Servings: persons

Whether you are enjoying it cold or slightly lukewarm, at tea time or at the end of a meal, this simple family tart will appeal to as many of you as possible.
Do not hesitate to change it according to your tastes and your inspirations over time by adding spices such as cinnamon or by making a compote of apples associated with another fruit for example...

Print Recipe

Ingredients

200 g shortcrust pastry
300 g applesauce
2 apples depending on size
2 tbsp almond powder
10 g butter to butter and flour the mold
10 g flour to butter and flour the mold

Honey syrup:

30 g water
80 g acacia honey or other light honey
80 g sugar

Equipment

rolling pin
fork or a pic-vite
chuck
circle 18cm in diameter (or 1 pie plate)
baking mat
pastry brush
small saucepan

Instructions

Step 1

Butter and flour your pie pan then with your rolling pin.
Lower your dough up to 4mm thick.
Go for it in your mold and, if you wish, chip the edges.

Step 2

Stitch the inside of your dough with a fork to prevent it from swelling when cooked.
Sprinkle almond powder tart bottom.
Add the apple sauce about 1cm thick and put everything in the refrigerator while preparing the apples.

Step 3

Preheat your oven to 180 ° C
Peel the apples and cut them both. Evid them then cut strips about 0.5 cm thick.

Step 4

Arrange them on your pie shell in a spiral and bake your pie directly for 30/40 minutes.

Step 5

Meanwhile, in a saucepan, heat the water, sugar and honey and stir with a whisk. Bring the mixture to a boil and reserve at room temperature to cool down and thicken slightly.

Step 6

Allow the pie to cool to room temperature before unmolding and top it with honey to give it a brighter and greedy look.

Notes

Tip Step 2

Almond powder absorbs water from applesauce when cooked. This little trick helps preserve the dough so that it keeps its crispy texture.

Tip Step 6

If you made your pie in a circle and shredded your dough, remove it easily by placing your pie on a plate slightly smaller than the size of your circle. Your circle will come down all alone and your pie will be perfectly unmoulded.