B·Concept Pastry and Formulation Course ED 32-33

Live Webinars

Lessons

Welcome Webinar Webinar 1 Webinar 2 Webinar 3 Webinar 4 Preview Webinar 5 Webinar 6

Module 0. Introduction and Welcome

Lessons

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

Module 1. Molecules in pastry

Lessons

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

Module 2. Pastry techniques

Lessons

Module 2 material Module 2 forums Introduction to pastry techniques

2.1. Emulsification

Lessons

Introduction to the emulsification technique 1. Lecithin 2. Mono- and diglycerides 3. Milk proteins 4. Sucrose esters 5. Citrus fiber 6. How to choose an emulsifying agent Module 2.1. Emulsification test

2.2. Aeration

Lessons

Introduction to the aeration technique 1. Egg proteins 2. Gelatine 3. Vegetable proteins 4. Surfactants 5. How to choose a foaming agent Module 2.2. Aeration test

2.3. Thickening

Lessons

Introduction to the thickening technique 1. Starch 2. Fructans 3. Galactomannans 4. Xanthan gum 5. How to choose a thickening agent Module 2.3. Thickening test

2.4. Gelation

Lessons

Introduction to the gelation technique 1. Gelatine 2. Pectin 3. Gellan gum 4. Agar-agar 5. How to choose a gelling agent Module 2.4. Gelling test

Module 3. Recipe formulation

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Module 3 material Module 3 forum Introduction to recipe formulation

3.1. The step-by-step method

Lessons

The step-by-step method

3.2. Recipe formulation by textures

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Introduction to recipe formulation by textures 1. Gelled texture formulation 2. Creamy texture formulation 3. Aerated texture formulation Module 3.2. Recipe formulation by textures test

3.3. Recipe comparatives

Lessons

Recipe comparatives

3.4. Recipe formulation

Lessons

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

Module 4. Pastry elaborations

Lessons

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 14. Apple entremets 15. Lime, lemon and pistachio tartlet 16. Creamy passion fruit tart 17. Sol de otoño 18. Apple crumble 19. Gianduja and chocolate 20. Vanilla tart 21. Sicilia tart 22. Financiers 23. Raspberry cookie 24. Exotic cookie 25. Vanilla and pecan cookie 26. Chocochip cookie 27. Tiramisu cookie 28. Chocolate cookie 29. Hazelnut praline cookie

Module 5. Baked dough formulation

Lessons

Module 5 material Module 5 forum Introduction to baked dough formulation

5.1. Crunchy doughs

Lessons

1. Crumbles 2. Sablés 3. Cookies Module 5.1. Crunchy doughs test

5.2. Batter doughs

Lessons

1. Financiers 2. Dacquoise sponges 3. Chiffon cake and genoise sponges Module 5.2. Batter doughs test