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


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.


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



Course: Dessert
Cuisine: French
Prep Time: 25 minutes
Cook Time: 40 minutes
Rest time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 6 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


  • 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


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


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.


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.

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