Fundamentals of pastry


At the end of the training, the trainee will be able to:

  • Organize his workstation.
  • Work out a production of small and large cakes, an assortment of dry and soft macaroons, a tiered-cake and pastries by respecting hygiene and safety rules
  • Respect time-phase manufacturing process, technological characteristics of raw materials to develop balanced products
  • Make up  all basic works of pastry in autonomy as a part of an activity in bakery or tea room.
  • Know and select raw materials, rationalize the use of products.
  • Know the manufacture techniques of the bases, make entremets and the different products entering the composition of the desserts and their decoration
  • Respect the cold chain, from manufacture to storage.


Techniques : (10 h)

  • History of the profession
  • The pastry chef’s outfit
  • Standard hygiene for production and staff.
  • Knowledge of good hygiene practice guide in pastry
  • Raw materials
  • The small equipment
  • The big equipment

Basic pastry: (8 h)

  • Crumbly paste
  • Yeast dough
  • Battered pastry
  • Chou pastry
  • Puff pastry
  • Flaky puff pastry

Biscuits : (8 hrs)

  • Genoese
  • Mona Lisa
  • Sponn finger biscuit
  • Spoon
  • Dacquoise, etc.

Basic creams: (10 h)

  • Custard, mousseline, diplomate
  • Egg custard
  • Almond, frangipane
  • Whipped, Chantilly
  • Ganache
  • Buttered
  • Bavarian
  • Mousse
  • Parfait

Dry and moist nibbles (4 h)

  • Coconut macaroon
  • Financier
  • Macaroon
  • Langue de chat
  • Various tiles, etc.

Elaboration of grouting and crispy (2 h)

Nougatine (6 h)

Making different entremets from these basic preparations (20 h)

  • Paris-Brest
  • Opera
  • Royal
  • Millefeuille
  • Baba
  • 4 seasons
  • Saint Honoré
  • Cake
  • Bourdaloue pie, etc.

Tasting and critical analysis of products (2 h)

Méthodes pédagogiques

  • Individual or group-based support
  • Trainee makes all the recipes with the trainer
  • Documents and theoretical supports: recipe and pastry technology booklet.
  • Tasting and analysis of productions
  • Presentation of a final buffet and end of training report.