Online petit fours class: seven designs
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Fill, pipe, glaze and decorate seven petit fours, from a mango cake and a choux swan to a signature lemon tart, with Gregory Doyen, French pâtissier and founder of GD Sweet Concepts.
- 7 lessons
- 1 hr 5 min
- Pastry
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
7 lessons · 1 hr 5 min total
Introduction FREE
#1: "Mango" FREE
#2: "Cherry" FREE
#3: "Swan" FREE
#4: "Flamingo" 
#5: "Black Coco" 
#6: "My Forest" 
#7: "Signature Lemon Tart"
At the end of this course you will be able to:
Dip frozen cherry cakes in a cherry glaze, then in a vegetal glaze, for a two-layer finish.
Fix a white chocolate circle on a choux with whipped ganache and fill it with crispy pearls.
Fill a silicone mould to 60% with chocolate cream and press a frozen morello coulis insert into it.
Bake hazelnut cream in a tart shell at 140°C, then lemon custard on top at 100°C.
About this class
This online petit fours class is the second part of Gregory’s series: the components, from whipped ganache to coulis and glazes, are made in Part 1. Here each lesson assembles and decorates one design, starting with mango and cherry cakes and My Forest, a frozen cherry coulis set in chocolate cream.
Three are filled choux: a swan and a flamingo with chocolate wings and necks, and the Black Coco with coconut cream and passion fruit coulis. The last lesson is Gregory’s signature lemon tart, topped with meringue.
- Lessons
- 7
- Video
- 1 hr 5 min HD
- Level
- Advanced
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“We try to use one technique and to use it with different designs at the end.”
Gregory Doyen · Lesson #4
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MEET YOUR INSTRUCTOR
Gregory Doyen
Pâtissier and founder, GD Sweet Concepts
- FounderGD Sweet Concepts, his pastry consultancy.
- ConsultantTeaches pastry around the world.
Gregory Doyen is a French pâtissier who creates pastries for clients around the world. He founded GD Sweet Concepts and travels as a consultant to pass on his knowledge of pastry.
In this class he assembles seven of his petit fours from the components made in Part 1, and shows how each one is finished.
Lemon tart meringue scaler
Example values. In lesson #7 the egg whites are whipped with the granulated sugar, then the gelatin mix, glucose syrup and invert sugar go in at 55°C.
Key concepts
Petit four
A small confection or cake served at the end of a meal. Assembled from lesson #1. (Wikipedia)
Ganache
A glaze, icing or filling made from chocolate and cream. Used from lesson #1. (Wikipedia)
Coulis
A thin purée of fruit or vegetables, often used as a sauce. Used from lesson #1. (Wikipedia)
Choux pastry
A light pastry dough that puffs up in the oven, used for profiteroles and éclairs. Filled in lesson #3. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #3 are free to watch, no card required. To watch all 7 lessons with Gregory, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need Part 1 first?
It helps. This class is Part 2: Gregory makes the components, such as whipped ganache, coulis and glazes, in Part 1, and here he assembles and decorates the designs. Part 1 is Petit Fours: Fundamental Basic Recipes.
What level is it, and what language?
Advanced level. Gregory teaches in English, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Each lesson shows the full preparation on video, step by step. Written recipes are not listed for this class yet.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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