Modern Pastry: Tarts, Cakes And Minitarts

Five different products with interchangeable recipes

What you'll learn
Learn Modern Pastries with different techniques
Learn how to make pastries and cakes more lighter
Learn different sponges, cream , filling and glazes
Learn 5 types of pastry products in 19 recipes
Learn how to temper chocolate and create simple decorations

Requirements
You don't need anything special as you can find almost everything in your own kitchen or as you can buy online
No programming experience needed
As for the equipment you’ll need an immersion blender a oven a freezer or a blast chiller an induction hob or a stove a microwave a stand mixer and an eclectic whisk silicone baking mats or baking paper a baking tray

Description
Welcome to this course of modern pastryI’m Silvia Brunzin and I am a Pastry Teacher and CounselorI am a nationally renowned specialist in modern pastryI am a content and recipes creator and my job aims to reach pastry professionals and pastry loversPastry to me has to be elegant, original and well balancedIn this course you will learn how to make pastries and cakes more lighter with different techniques: sponges, cream, filling and glazes We will five different products with interchangeable recipes with different levels of complexity:1 The first is a single portion called “BATTICUORE”, with strawberry and Greek Yogurt2 The second is a delicious easy preparation called ORO GOLOSO, with dark chocolate and hazelnut3 The third is a yule log cake with raspberry and coconut4 and two tarts: PRINCIPESSA, with coffee, cocoa and hazelnut 5 and VENERE that will impress you for its freshness and originality, with strawberry, mascarpone cheese and pink pepperAs for the equipment you don't need anything special as you can find almost everything in your own kitchen or as you can buy online You will need:an immersion blendera ovena freezer or a blast chilleran induction hob or a stovea microwavea stand mixer and an eclectic whisksilicone baking mats or baking papera baking trayThis program is suitable for enthusiasts, students, teachers and professionals

Overview
Section 1: Introduzione

Lecture 1 Introduction

Section 2: Batticuore

Lecture 2 Batticuore - Introduction

Lecture 3 Batticuore - Cream and Honey Biscuit Sponge

Lecture 4 Batticuore - Strawberry Gelée

Lecture 5 Batticuore - Greek Yogurt Namelaka

Lecture 6 Batticuore - Final Step

Section 3: Oro Goloso

Lecture 7 Oro Goloso - Introduction

Lecture 8 Oro Goloso - Cocoa Biscuit Sponge

Lecture 9 Oro Goloso - Dark Chocolate Cremeux

Lecture 10 Oro Goloso - Dark Chocolate and Nut Mousse

Lecture 11 Oro Goloso - Dark Chocolate Spirals

Lecture 12 Oro Goloso - Dark Chocolate Glaze

Lecture 13 Oro Goloso - Glazing and Finishing

Section 4: Yule Log Cake

Lecture 14 Yule Log Cake - Introduction

Lecture 15 Yule Log Cake - Coconut Biscuit Sponge

Lecture 16 Yule Log Cake - Raspberry Gelée

Lecture 17 Yule Log Cake - Coconut Namelaka

Lecture 18 Yule Log Cake - White Chocolate Decorations

Lecture 19 Yule Log Cake - Final Steps

Section 5: Principessa Tart

Lecture 20 Principessa Tart - Introduction

Lecture 21 Principessa Tart - Cocoa Shortcrust Pastry

Lecture 22 Principessa Tart - Cocoa Coffee and Hazelnut Cream

Lecture 23 Principessa Tart - Coffee and Hazelnut Praliné

Lecture 24 Principessa Tart - Whipped Milk and Coffee Ganache

Lecture 25 Principessa Tart - Final Steps

Section 6: Venere Tart

Lecture 26 Venere Tart - Introduction

Lecture 27 Venere Tart - Strawberry Shortcrust Pastry

Lecture 28 Venere Tart - Mascarpone Cheese and Almond Biscuit Sponge

Lecture 29 Venere Tart - Strawberry and Pink Pepper Ganache

Lecture 30 Venere Tart - Strawberries in a Frying Pan

Lecture 31 Venere Tart - Mascarpone Chese and Pink Pepper Namelaka

Lecture 32 Venere Tart - Final Steps

Section 7: Greetings

Lecture 33 Final greetings

This program is suitable for enthusiasts and students,Anyone who want to learn new recipes and create new and unique cakes

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