Pâtisserie de Base

Learn the classic techniques of combining ingredients into rich pastries

Learn to create a diversity of pastries, traditional desserts, cakes, and doughs. The demonstrations and practical sessions will lead you through the basic techniques and recipes of French pastry.

The Basic Module:

  • Basic doughs

Prepare shortcrust doughs, sweet doughs, shortcake doughs, pâte à choux, puff pastry, quiches, tarts and others

  • Introduction to Creams and Fillings

Learn to make a variety of creams and fillings – a key ingredient to many desserts

  • Traditional Cakes and Desserts

Learn to make traditional Éclairs and Saint Honoré and other French classical desserts

  • Classical techniques and basic decoration

From whisking to piping, learn conventional French pastry techniques

  • Masking & glazing desserts

Learn the art of masking and glazing desserts - methods which are commonly used for finishing cakes

  • Basic French Pastry terminology

Learn the key terms used in French pastry

  • Basic Boulangerie

Learn the basic terms and techniques of boulangerie

Program taught in:
  • English

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Last updated September 20, 2019
This course is Campus based
Start Date
11 weeks
10,550 CAD
domestic fee. $11,050.00 international course fee.
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