Extended Online B·Concept Pastry Course ALUMNI

Lessons

Welcome Webinar Follow-up Webinars Formulation Webinars Closing Webinar

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General course material Welcome Forum Welcome Healthier, lighter and tastier pastry Introduction to the course

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Module 1 material Module 1 forums Introduction to molecules in pastry 1. Water 2. Lipids 3. Proteins 4. Carbohydrates 4.1. Sugars 4.2. Starch 4.3. Fiber 4.3.1. Functional fibers used in pastry

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Module 2 material Module 2 forums Introduction to pastry techniques

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Introduction to the emulsification technique 1. Lecithin Preview 2. Mono- and diglycerides 3. Milk proteins 4. Sucrose esters 5. Citrus fiber 6. How to choose an emulsifying agent

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Introduction to the aeration technique 1. Egg proteins 2. Gelatine 3. Vegetable proteins 4. Surfactants 5. How to choose a foaming agent

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Introduction to the thickening technique 1. Starch 2. Fructans 3. Galactomannans 4. Xanthan gum 5. How to choose a thickening agent

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Introduction to the gelation technique 1. Gelatine 2. Pectin 3. Gellan gum 4. Agar-agar 5. How to choose a gelling agent

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Module 3 material Module 3 forum Introduction to recipe formulation

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The step-by-step method

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Introduction to recipe formulation by textures 1. Gelled texture formulation 2. Creamy texture formulation 3. Aerated texture formulation

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Recipe comparatives

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1. Acidic fruit 2. Less acidic fruit 3. Infusions 4. Dairy 5. Nuts 6. Chocolate 7. Alcohol 8. Vegan mousses

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Module 4 material Module 4 forum Introduction to pastry elaborations 1. Annex recipe 2. ChocoCoco 3. Festuc 4. Cheesecake 5. Hazelnut Tiramisu 6. Ferro 7. Framboisier Pearl 8. Macadamia 9. Mont Fuji 10. Banana & Pecan crumble tart 11. Bourdaloue tart 12. Coco&Carrot cake 13. Chocolate Paris-Brest