Pastry Curriculum

Classic Cooking Pastry Series

Classic Cooking Pastry Series

 

Schedule

Week 1

Intro to Ingredients – flour, gluten

Quick breads – scones, muffins

Brownies

Week 2

Doughs 1– Pate Brisee, Pate Sucree, Linzer dough, shortbread,

Strawberry tart

Week 3

Custards – Crème Caramel, Crème Brulee, Quiche, Cheesecake, Bread Pudding

Week 4

Souffles – Orange, Lemon, Amaretto, Chocolate, Cheese

Week 5

Doughs/Batters 2: Pate a Chou – cream puffs, éclairs,  Paris Brest

Pastry Cream

Week 6

Cake Methods: Chiffon Cake. Boston Cream Pie, Lady Fingers; Italian Meringue Buttercream

Week 7

Mousses/Gelatin – Fruit Mousse, Chocolate Mousse, Bavarian (Charlotte Russe), Lemon Curd

Week 8

Large Cakes – Queen of Sheba; Marjolaine

Week 9

Puff Pastry – Turnovers, Palmiers, Pithiviers, Bouchees, Vol-Au-Vent, Napoleon

Week 10

Yeast Dough – Loaf bread and dinner rolls

Week 11

Plated Desserts – crepes, phyllo (strudel), chocolate lava cake,  fruit sauces, garnishes

Week 12

Chocolate – tempering; truffles; chocolate almonds

 

Schedule