| 1. Assembling The Fraisier Cake.mp4 | 178 MB | ||
| 1. Assembling The Fraisier Cake.srt | 5.2 KB | ||
| 1. Element 1- Mascerated Strawberries.mp4 | 46 MB | ||
| 1. Element 1- Mascerated Strawberries.srt | 1.8 KB | ||
| 1. Introduction of the Ingredients.mp4 | 28.6 MB | ||
| 1. Introduction of the Ingredients.srt | 1.5 KB | ||
| 1. Introduction.mp4 | 55.2 MB | ||
| 1. Introduction.srt | 2.5 KB | ||
| 1. Pastry Chef's Kit.mp4 | 74.1 MB | ||
| 1. Pastry Chef's Kit.srt | 4.1 KB | ||
| 1. Thank you.mp4 | 19 MB | ||
| 1. Thank you.srt | 1.1 KB | ||
| 1.1 French Pastry Masterclass.pdf | 11.6 MB | ||
| 2. Baking Tips Before you Start.mp4 | 43 MB | ||
| 2. Baking Tips Before you Start.srt | 2.4 KB | ||
| 2. Cake Moulds and Tins.mp4 | 82.8 MB | ||
| 2. Cake Moulds and Tins.srt | 4.9 KB | ||
| 2. Creme PatisseriePastry Cream.mp4 | 181.8 MB | ||
| 2. Creme PatisseriePastry Cream.srt | 6.5 KB | ||
| 2. Finishing and Final Presentation.mp4 | 71 MB | ||
| 2. Finishing and Final Presentation.srt | 1.6 KB | ||
| 2. How to Make a Dry Caramel.mp4 | 38.5 MB | ||
| 2. How to Make a Dry Caramel.srt | 1.3 KB | ||
| 2. How to Prepare the Baking Equipment.mp4 | 22.6 MB | ||
| 2. How to Prepare the Baking Equipment.srt | 1 KB | ||
| 2. Madeleine Batter.mp4 | 92.8 MB | ||
| 2. Madeleine Batter.srt | 2 KB | ||
| 2.1 French Pastry Masterclass.pdf | 11.6 MB | ||
| 3. Baking Madeleine.mp4 | 40.6 MB | ||
| 3. Baking Madeleine.srt | 1.1 KB | ||
| 3. Course Outline.mp4 | 28.8 MB | ||
| 3. Course Outline.srt | 1.5 KB | ||
| 3. Creme Mousseline.mp4 | 39.3 MB | ||
| 3. Creme Mousseline.srt | 1 KB | ||
| 3. How to Make Brown Butter.mp4 | 37 MB | ||
| 3. How to Make Brown Butter.srt | 1.2 KB | ||
| 3. Making the Custard.mp4 | 88.3 MB | ||
| 3. Making the Custard.srt | 2.9 KB | ||
| 3.1 French Pastry Masterclass.pdf | 11.6 MB | ||
| 4. Baking The Custard.mp4 | 76.9 MB | ||
| 4. Baking The Custard.srt | 2.7 KB | ||
| 4. Chocolate Ganache.mp4 | 117.4 MB | ||
| 4. Chocolate Ganache.srt | 5.8 KB | ||
| 4. Financier Batter.mp4 | 30.7 MB | ||
| 4. Financier Batter.srt | 614.4 B | ||
| 4. How to Download the Recipe Book.mp4 | 9.4 MB | ||
| 4. How to Download the Recipe Book.srt | 921.6 B | ||
| 4. Mascarpone Cream.mp4 | 71.7 MB | ||
| 4. Mascarpone Cream.srt | 2 KB | ||
| 5. Baking the Financier.mp4 | 79.1 MB | ||
| 5. Baking the Financier.srt | 2.9 KB | ||
| 5. Finishing the Madeleine.mp4 | 28.4 MB | ||
| 5. Finishing the Madeleine.srt | 716.8 B | ||
| 5. Genoise Sponge.mp4 | 174.1 MB | ||
| 5. Genoise Sponge.srt | 6.1 KB | ||
| 5. Unmoulding the Custard- Final product.mp4 | 39.4 MB | ||
| 5. Unmoulding the Custard- Final product.srt | 1.3 KB | ||
| 6. Financier- Final Result!!.mp4 | 32.4 MB | ||
| 6. Financier- Final Result!!.srt | 1.5 KB | ||
| Bonus Resources.txt | 307.2 B | ||
| Get Bonus Downloads Here.url | 204.8 B | ||
| ▲ 65 total files | |||
Fundamentals of French Pastry- Madeleine, Custards and Cakes
https://TutGator.com
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.92 GB | Duration: 1h 28m
Master the Fundamentals of French Pastry
What you'll learn
Understand the Tools required in Pastry
Useful Baking Tips for Pastry
Understand about Ingredients used in the Recipes
Techniques used in Making Tea Cakes
How to Make A Dry Caramel
How to Bake a Custard in Bain Marie
How to Make A Sabayon and Genoise Sponge
Assemble a Cake and Finish a Cake
Description
French Pastry is magical. It combines simple ingredients through techniques and precision and enables us to make something really beautiful for the ones we love. The satisfaction of making beautiful pastries is so satisfying.
This course is designed for you to learn and understand French Techniques of Pastry and apply them to take your skills to the next level.
This course covers the essential techniques used in French Patisserie and a comprehensive detail about the ingredients we use in Pastry. Understanding these concepts will provide you with confidence to use these elements in create different pastries
This is a Course suitable for students just starting out in their baking adventure or have experience and want to improve their Pastry skills. In this course I have put together all aspects and steps in baking a Blueberry Financier, Chocolate and Hazelnut Coated Madeleine, Creme Caramel and the showstopper a Fraisier
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