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How to Become a Pastry Chef – Module 2 (Intermediate)

Name: How to Become a Pastry Chef - Module 2 (Intermediate)
SKU: TYA-EN-CPPM2
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 2 that teaches you the art of French pastries: Saint-Honoré, Macarons, Financiers, Crêpes Suzette, Eclairs au chocolat… just to name a few of the exquisite recipes taught in this module.

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

Au menu: 38 recipes & technical basis

Crème Anglaise
Salted Caramel Sauce
French Praline Paste
Choux Pastry
Chocolate Chunks
How to peel and cut a mango
Chocolate Mousse
Floating Island
Vanilla Creme Brulee
Financiers
Tigrés Financiers
Chocolate-Coated Madeleines
Brownies
Breton Pound Cake
Marble Cake
Chocolate Cake
Fruitcake
French Gingerbread

Cannelés
Cookies
Chocolate-Praline Spread
Crêpes
Crêpes Suzette
Tropical Beggar’s Purse Crêpe
Waffles
Cherry Clafoutis
Profiteroles
Chouquettes
Chocolate Eclairs
Caramel Religieuses
Paris-Brest
St. Honoré Cake
Pearl Sugar Brioche
Tarte Tropézienne
Chocolate Macarons
Macaron burger

Bonus: Celebrity Chefs

Milk Buns by Chef Lennard Yeong
BeeHive by Chef Maxine Ngooi

More info

Learn more to master more technics and know-how in pastry with this professional module 2.

Make delicious, amazing and sophisticated French pastry are ones of what you’re going to learn: brownie, macarons, Saint-Honoré, profiteroles…

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, find the signature dishes of famous Chef: Lennard Yeong, Maxine Ngooi.

Textbook

Table of Content:

Chapter 1: Kitchen Structure
- I. Team Structure
- II. Work Wear
- III. A Brief History of Baking
- IV. Production Areas
- V. Kitchen Safety and Sanitation
Chapter 2: Preliminary Food Preparation
- I. Equipment for Washing, Holding, and Storing Food
- II. Fresh Fruit and Herbs
- III. Nuts
- IV. Dairy Products
- V. Eggs and Egg Products

(51 pages)

Chocolate chunks financiers

CHOCOLATE-STUDDED FINANCIERS

Course: Dessert

Cuisine: French

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: persons

This is a more decadent variation of the traditional financier cake, with chunks of chocolate and a ganache filling. The French use a special financier pan, but a mini tube pan works too.

Print Recipe

Ingredients

3 egg whites
30 g flour
60 g butter
60 g almond powder
90 g icing sugar
30 g chocolate flakes

Chocolate Ganache

40 g liquid cream
40 g dark chocolate
10 g butter

Equipment

saucepans
whisks
rubber spatula
strainer (optional)
silicone mini tube pan
bowl

Instructions

Heat the butter in a saucepan until it melts and turns brown. This is your brown butter.
In the bowl, whisk together the flour, powdered sugar, and almond powder. Add the egg whites and continue whisking.
Add the brown butter to the bowl and whisk until combined. Let cool at room temperature for 15 minutes.
Stir in the chocolate chunks. Fill the molds halfway or two-thirds full with the batter. Bake at 175°C (350°F) for about 15 minutes.
Turn the financiers out onto a cooling rack. Make the ganache: Begin by melting the chocolate over a bain-marie. Heat the cream in the second saucepan and pour it into the melted chocolate in three stages, stirring well after each addition to create an emulsion. Add the butter and stir until the ganache is smooth. Fill the center of each financier with ganache and let them rest at room temperature to set.

Notes

Tip: Step 4

To check for doneness, insert the tip of a knife into one of the cakes. It should come out clean. If not, bake for a few more minutes.

TECHNIQUE

Making brown butter
To make brown butter, melt butter in a saucepan, then continue heating it while whisking vigorously. The butter will gradually change color, turning brown and emitting a nutty aroma—hence its French name, “hazelnut butter.” When pouring the brown butter into the batter, be careful to leave behind the milk solids at the bottom of the pan. You can strain the brown butter just to be sure.