| 1 - Chef Philippe Soloman.mp4 | 10.5 MB | ||
| 10 - Lesson29Profiteroles.pdf | 161.7 KB | ||
| 10 - Profiteroles.mp4 | 105.5 MB | ||
| 11 - Lesson30ParisBrest.pdf | 161.7 KB | ||
| 11 - Paris Brest.mp4 | 124.8 MB | ||
| 12 - Chocolate & Coffee Éclairs.mp4 | 142.8 MB | ||
| 12 - Lesson31ChocolateCoffeeEclairs.pdf | 77.6 KB | ||
| 13 - Lesson32SaintHonore.pdf | 163 KB | ||
| 13 - Saint Honoré.mp4 | 192.4 MB | ||
| 14 - Lesson33LinzerPastry.pdf | 138.4 KB | ||
| 14 - Linzer Pastry Dough.mp4 | 45.1 MB | ||
| 15 - Lesson34LinzerTorte.pdf | 150.1 KB | ||
| 15 - Linzer Torte.mp4 | 134.7 MB | ||
| 16 - BonusLessonClassicFrenchCrepesEasyCrepesSuzette.pdf | 152.8 KB | ||
| 16 - Classic French Crêpes & Easy Crêpes Suzette.mp4 | 77.6 MB | ||
| 2 - Introduction.html | 512 B | ||
| 3 - Chantilly Cream.mp4 | 30.6 MB | ||
| 3 - Lesson22ChantillyCream.pdf | 137.4 KB | ||
| 4 - French Meringue.mp4 | 48.5 MB | ||
| 4 - Lesson23FrenchMeringue.pdf | 162 KB | ||
| 5 - French Meringues with Strawberries and Chantilly.mp4 | 97.9 MB | ||
| 5 - Lesson24FrenchMeringueswithStrawberriesandChantilly.pdf | 152.2 KB | ||
| 6 - Lesson25SwissMeringue.pdf | 145.1 KB | ||
| 6 - Swiss Meringue.mp4 | 58.3 MB | ||
| 7 - Fruit Pavlova.mp4 | 128.4 MB | ||
| 7 - Lesson26FruitPavlova.pdf | 161.7 KB | ||
| 8 - Choux Pastry.mp4 | 59 MB | ||
| 8 - Lesson27ChouxPastry.pdf | 140.2 KB | ||
| 9 - Chouquettes.mp4 | 29 MB | ||
| 9 - Lesson28Chouquettes.pdf | 147.6 KB | ||
| Bonus Resources.txt | 409.6 B | ||
| Get Bonus Downloads Here.url | 204.8 B | ||
| ▲ 32 total files | |||
Professional French Pastry Foundation Level - Part Ii
https://CourseLala.com
Last updated 7/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.26 GB | Duration: 1h 0m
Taught by Chef Professor Philippe Salomon - Professor of Pastry for 18 years at Ferrandi culinary school in France
What you'll learn
Learn more fundamentals of pastry, choux pastry dough, meringues, more essential techniques and how to make some great French classics such as chocolate éclairs and profiteroles.
Requirements
Have access to a kitchen and some pastry tools. Will need to have pastry bags and tips.
Description
Learn more fundamentals of pastry, choux pastry, meringue, essential techniques and how to make some great French classic pastries. Learn about the history of these dishes and their origins in the details accompanying materials as well as tips and advice from the chef.Build your skills and techniques step by step and start cooking and baking like a professional pastry chef. Taught by Chef Philippe Salomon, professor of 18 years at Top French Culinary School Ferrandi and Pastry Chef at the famous Maxime's in Paris. Be able to cook amazing French classics such as meringues with strawberries and Chantilly cream, crêpes Suzette and more sophisticated pastries such as profiteroles, chocolate éclairs Saint-Honoré cake and Paris-Brest.Certificate upon completion.Professional French Pastry Part 1 is also available with a focus on the fundamental pastry doughs used in French baking and pastry techniques and recipes such as Pâte Sucrée, Pâte Brisée, Lemon Tart, Tarte Tatin and much more. Intermediate and Advanced courses to follow. With easy to follow videos and detailed instructions you will find yourself creating spectacular pastries in your own kitchen and baking like a pro.From gluten-free meringue to the most sophisticated Saint-Honoré learn to cook like a French pastry chef from a French pastry professor.
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