Introduction

During this class, you’ll learn how to make a collection of essential pastry recipes that are the foundation of many desserts. You’ll start with classics like crème pâtissière and crème diplomate, perfect for making smooth, stable fillings. Then, you’ll move on to crème anglaise and learn how to turn it into a creamy crème brûlée. You’ll also make two types of mousse: one with whipped cream for a rich, airy texture, and another with whipped egg whites for a lighter, fluffier finish. Additionally, you’ll learn how to make pâte à bombe and parfait, great for adding elegance to your desserts. Finally, you’ll work with three types of chocolate ganache—white, milk, and dark—learning the right ratios and methods for a stable, smooth result. By the end of this class, you’ll have a full set of skills to create versatile pastry creams, mousses, and ganaches to take your desserts to the next level.