Cream puff and tarts are staples of French pastry
Have you always been afraid of making fancy French patisserie ?
If the answer is yes, then this course is for you!
This course will teach you in a simplified manner, many of the fundamentals of French patisserie. Whether you are a beginner or intermediate baker, you will improve with this course.
Master the art of tarts and cream puffs at your own pace
With this course you get lifetime access to more than 60 pre-recorded lectures with everything you need to know to make perfect cream puff and tarts. All the recipes come with their PDF and are have been designed to make sure that you will succeed every single time whether you are a beginner or advanced baker
Learn how to make the perfect tart shell
The most common problem for people when baking is having their tart shell puff or shrink during baking. I explain in the course, in detail, how to roll your dough thin and line it to achieve a perfect result, all the time. Consider this course as a shortcut to success.
Chou au craquelin will have no more secrets for you
Learn the visual cues to make sure you will never miss chou pastry again. Make your choux with craquelin to get a perfect visual effect every single time.
Learn how to make these desserts
Once you master the art of making cream puff and tarts, you can make your own desserts, and even mix and match the filling to create something YOU would love
Vanilla bean cream puff
A classic but delicious
Chocolate eclair
The iconic chocolate eclair with chocolate pastry cream and a chocolate icing
Rose and pistachio cream puff
An original dessert created especially for this course
Profiteroles
Vanilla and caramel cream puff
Hazelnut Paris Brest
Pistachio and orange blossom tart
Lemon meringue tart
Caramel and chocolate tart
Creme brulee tart
What equipment do you need for this course?
The only mandatory tools for this class are:
-a scale
-a spatula
-piping tips & bags
-a hand mixer
-a tart pan/circle for tarts
That's all!
For those who have more equipment (like a stand mixer) or are willing to upgrade their kitchen, I also give a list of optional equipment that will help you improve.
Get personnalized support
if you have any questions about any steps in my course, comment on any of the lectures and I will reply promptly. If you ever get problems getting the results that you want, email me so I can help you troubleshoot. My goal is to make sure that you will succeed, I will always find the time to respond and help you get better !
Ruth's testimonial
" I am a home baker with no formal training and the course was perfect for me. I appreciated the combination of recipe and videos so I could clearly see what I should be looking for Thank you for responding to my questions so quickly.My first attempt at cream puff was delicious and work colleagues were super impressed. I" Ruth Arnush @rarnush on instagram.
Bonjour, I am Said M'Dahoma AKA The Pastry Nerd
I am a French-Comorian baker living in Calgary, Canada. I was born and raised in Paris, where I got my Neuroscience PhD and ate pastries all the time.
Ten years ago, when I moved to Canada, I decided to use my science knowledge for baking instead of research and launched the Pastry Nerd.
Since then, I was elected Foodie of the year for Western Canada, participated as a sourdough judge for CBC radio, and grew from 500 to 220K followers across different social media platforms teaching French pastry with my account @said.pastrynerd. Now I am a TV French pastry expert for the National Tv show "The good stuff with Mary Berg"
So far I gave pastry classes to more than 400 students. Join us in this adventure!
Lina's review and eclairs:
I learned a lot from Said's course. He gave me the best "clue" as to when the cream puff dough texture is perfect. That helped me out from the dark days of never-successful choux. In the course, everything is explained in the best, most straightforward manner for everyone to understand. He assists his student's struggles into success. !
Lina Kaspers (l.kaspers on instagram)
Here is a picture of her eclairs:
Jacqueline's review
"Said is eager to share his knowledge of pastry and help his students succeed. The course is thorough and provides clear step-by-step instructions to help students prevent any common pitfalls. I appreciated the feedback I received after my first attempt with my cream puffs. Said was able to provide me quick answers to my questions and I saw immediate improvement with my second batch due to his guidance. I highly recommend this course to anyone!"
Jacqueline Hockney @jjhockney on instagram
Lifetime access to the course!
When you enroll in the course, you get lifetime access to all the videos, and downloadable PDFs. You can watch, pause and playback the videos as many times as you like. No monthly or yearly payment involved, no subscription renewal, just a one time payment to get access to the full course. Plus, you get, for free, all the new recipes that will be added to the course!
Here is what you can find in the curriculum (click on the arrow to see all):
- Introduction + Recipe (1:04)
- What is praline (1:43)
- Praline Method 1 caramelized hazelnuts (2:51)
- Praline Method 2 : roasted hazelnut+caramel (1:33)
- Grinding praline (3:03)
- Method 3: Easy praline (1:32)
- Hazelnut pastry cream (3:43)
- Mascarpone Whipped cream (3:00)
- Diplomate cream (2:05)
- Piping and baking chou pastry (3:44)
- Assembly (2:20)
- Introduction (0:32)
- Intro to spreading the dough two ways (1:56)
- Spreading the dough with flour (3:21)
- Spreading the dough with parchment paper (3:10)
- Introduction to dough lining (0:56)
- Grease your tart ring (0:22)
- Lining the dough with a tart pan (3:13)
- Lining the dough in tart ring: Method one (4:45)
- Lining the dough in tart ring: method two (5:57)
