Online pastry course: the base recipes
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Learn the twelve base recipes behind French petit fours, from choux and craqueline to coulis, glazes, creams and ganache, on video with Gregory Doyen, French pâtissier and founder of GD Sweet Concept.
- 12 lessons
- 2 hr 20 min
- Pastry
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
12 lessons · 2 hr 20 min total
Introduction FREE
#1 Fruit Coulis FREE
#2 Fruit and Vegetal Glazes FREE
#3 Neutral Sweet Dough FREE
#4 Choux Pastry Dough & Craqueline FREE
#5 Black Choux Pastry Dough 
#6 Sponge Cake / Biscuit 
#7 Baked Creams 
#8 Creams, Part 1 
#9 Creams, Part 2 
#10 Whipped Vanilla Ganache 
#11 Crispy Praline 
#12 Chocolate Decor
At the end of this course you will be able to:
Make fruit coulis, fruit glazes and vegetal glazes that set clean and shine.
Bake a neutral sweet dough, choux with craqueline, black choux and an almond sponge.
Cook baked creams, pastry creams and a whipped vanilla ganache to the right texture.
Finish petit fours with a crispy praline and chocolate decor.
About this class
This online pastry course teaches the base recipes every pâtissier builds on: doughs, sponges, creams and glazes.
Gregory Doyen makes each one from start to finish, with the temperatures and textures to aim for.
- Lessons
- 12
- Video
- 2 hr 20 min HD
- Recipes
- 12
- Level
- Advanced
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“Dry the choux dough well in the pan before you add the eggs, then add them little by little.”
Gregory Doyen · French Pâtissier, GD Sweet Concept
PROPastry today, chocolate tomorrow.
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MEET YOUR INSTRUCTOR
Gregory Doyen
French Pâtissier, GD Sweet Concept
- Mandarin OrientalFormer Executive Pastry Chef, Mandarin Oriental, Taipei.
- Le Grand VéfourPastry team under Guy Martin, three Michelin stars, Paris.
Gregory Doyen is a French pâtissier. He trained at the ENSP pastry school in Yssingeaux, worked with Guy Martin’s team at Le Grand Véfour in Paris, and became Executive Pastry Chef at the Mandarin Oriental in Taipei.
Through GD Sweet Concept he now consults for pastry brands and teaches masterclasses at schools around the world. In this class he teaches the base recipes his petit fours are built on.
Choux pastry calculator
Example values. Dry the dough well in the pan, then add the eggs little by little. Lesson #4 gives Gregory Doyen’s own numbers.
Key concepts
Coulis
A smooth fruit purée, set with pectin or starch, used as a filling or insert. Taught in lesson #1. (Wikipedia)
Choux
A cooked dough of liquid, butter, flour and eggs that puffs up hollow in the oven. Taught in lesson #4. (Wikipedia)
Craqueline
A thin disc of butter, sugar and flour baked on top of choux for an even, crackled shell. Taught in lesson #4. (Wikipedia)
Ganache
Chocolate emulsified with cream. Whipped once set, it holds a piped shape. Taught in lesson #10. (Wikipedia)
Frequently Asked Questions
What will I make in this class?
Twelve base recipes, in order: Fruit Coulis, Fruit and Vegetal Glazes, Neutral Sweet Dough, Choux Pastry Dough & Craqueline, Black Choux Pastry Dough, Sponge Cake / Biscuit, Baked Creams, Creams Part 1 and 2, Whipped Vanilla Ganache, Crispy Praline and Chocolate Decor.
What level is it, and what language?
Advanced level. Gregory teaches in English, with subtitles in English, French, German, Spanish and Italian.
Why T45 flour for the sweet dough and sponge?
T45 is a fine, white French flour with very little bran. It gives a tender, even crumb, which suits a delicate sweet dough and a light sponge.
Should I use a pectin or a cornstarch coulis?
Pectin gives a clean, glossy set that keeps the fruit flavour sharp. Cornstarch gives a softer, creamier body but can dull the colour. Lesson #1 shows how to set a coulis.
Can I make the sponge with pistachio instead of almond?
In principle, yes: ground pistachio can stand in for almond powder. Expect a different colour and flavour, and test a small batch first, because the nut fat changes the crumb.
How long do the tart shells keep?
Baked, unfilled shells keep for several days in an airtight container at room temperature, away from humidity. Fill them shortly before serving so they stay crisp.
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