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THE ART OF FRENCH PASTRY KICA-ECOLE DUCASSE ENSP | 14.02
Introduction lesson
Chocolate cake roll (44:09)
How to make and store gelatine mass (1:12)
Lists of tools and ingredients
Course general information
How to join the Google Classroom
Usefull theoretical materials
Theory and webinars
Theory book
Webinars with MOF LUC DEBOVE records (89:00)
Webinars with Alexandr Trofimenkov records (112:25)
Module 1: Tea cakes. Lesson 1
How to temper chocolate (19:02)
How to make a neutral glaze (nappage) (2:11)
Carrot tea cake (23:30)
Chocolate tea cake (41:18)
Lemon tea cake (31:06)
Module 1: Tea cakes. Lesson 2
Marble teacake (24:30)
Pistachio financier (12:13)
Bonus: Moelleux tea cake
Module 2: Cookies. Lesson 1
Madeleine (14:30)
Chess cookies (14:06)
Diamond cookies (12:40)
Module 2: Cookies. Lesson 2
Viennese Sablés (14:10)
Mango and passion fruit filling cookies (18:51)
Bonus: Kipferl cookies
Module 3: Macaron. Lesson 1
How to use pastry bag (3:43)
10 hints how to make perfect macaron (2:05)
How to pipe a macaron (7:48)
How to make ganache for macaron (12:10)
Macaron Lime - Tarragon with Olive Oil (27:55)
Macaron Milk Chocolate - Salted Caramel - Raspberry (45:18)
Macaron Pear - Dorblu (28:19)
Module 3: Macaron. Lesson 2
Macaron Hazelnut (27:27)
Macaron Milk Chocolate - Passion Fruit - Blood Orange (38:30)
Bonus: Macaron Snickers (28:49)
Module 4: Chocolate. Lesson 1
How to temper cocoa butter (2:47)
Yuzu – Raspberry Molded Chocolates (14:40)
Grand Marnier - Praline Molded Chocolates (23:13)
Truffles with 3 types of coatings (19:37)
How to color cocoa butter (2:44)
Module 4: Chocolate. Lesson 2
Chocolate Bar Mango - Passion fruit (28:53)
Framed ganache Lemon - Basil (21:25)
BONUS: Exotic Snickers candy
Module 5: Eclairs. Lesson 1
Classic choux pastry (23:45)
Vanilla eclair (30:54)
Coconut-raspberry eclair (22:22)
Coffee eclair (54:28)
How to pipe eclairs (14:57)
Module 5: Eclairs. Lesson 2
Chocolate eclair (50:02)
Exotic gluten-free eclair (43:34)
Bonus: Caramel eclair (25:48)
Examination work
Predefinite Diploma project
Individual Diploma project
Module 6: Tarts and tartlets. Lesson 1
Almond shortcrust pastry (8:28)
Camomile tartlet (42:33)
Matcha - Cherry tartlet (30:43)
Module 6: Tarts and tartlets. Lesson 2
Lemon tartlet (35:25)
Apple - Walnut tartlet (28:58)
Module 6: Tarts and tartlets. Lesson 3
Chocolate shortcrust pastry (9:03)
Coffee - Praline tartlet (49:57)
Bonus: Сhocolate Island tartlet (31:07)
Module 7: Modern cakes and gateaux. Lesson 1
Black Forest Cake (55:29)
Chocolate Cake Feuille D'Automne (37:06)
Module 7: Modern gateaux and entremets. Lesson 2
Strawberry Truffle Gâteau (32:38)
Hazelnut entremet (39:09)
Module 7: Modern gateaux and entremets. Lesson 3
Pavlova Dessert (26:02)
Bonus: Gâteau Exotic
New Lecture
Chocolate Cake Feuille D'Automne
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