Professional French Pastry Foundation Level - Part II

Learn more fundamentals of pastry, choux pastry, meringue, essential techniques and how to make some great French classic pastries.  Learn about the history of these dishes and their origins in the details accompanying materials as well as tips and advice from the chef.

Build your skills and techniques step by step and start cooking and baking like a professional pastry chef.

Taught by Chef Philippe Salomon, professor of 18 years at Top French Culinary School Ferrandi and Pastry Chef at the famous Maxime's in Paris.

Be able to cook amazing French classics such as meringues with strawberries and Chantilly cream, crêpes Suzette and more sophisticated pastries such as profiteroles, chocolate éclairs Saint-Honoré cake and Paris-Brest.

Certificate upon completion.

Professional French Pastry Part 1 is also available with a focus on the fundamental pastry doughs used in French baking and pastry techniques and recipes such as Pâte Sucrée, Pâte Brisée, Lemon Tart, Tarte Tatin and much more.

Intermediate and Advanced courses to follow.

With easy to follow videos and detailed instructions you will find yourself creating spectacular pastries in your own kitchen and baking like a pro.

From gluten-free meringue to the most sophisticated Saint-Honoré learn to cook like a French pastry chef from a French pastry professor.