Best Pastry Courses

Find the best online Pastry Courses for you. The courses are sorted based on popularity and user ratings. We do not allow paid placements in any of our rankings. We also have a separate page listing only the Free Pastry Courses.

Master Pie Making | Pie & Tart Pastry Baking Course

Learn how to make critically acclaimed pies & tarts. Step-by-step Marie guides you through 20 recipes from her pie shop

Created by Marie Bigbee - Executive Chef

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Students: 2401, Price: $74.99

Students: 2401, Price:  Paid

Have you ever struggled to make beautiful delicious pies? I once did. That is why I dedicated years developing recipes to make consistent wholesome artisan pies! Using quality ingredients and following these recipes, you too can make great pie.

My name is Marie. I owned and operated a pie shop, Passionate For Pies, outside of Seattle. There, I developed a step-by-step system that is easy to follow. It is the same techniques that my employees used at the shop, and many of them had no experience with pie.

You will learn:

  • a delicious and simple 100% butter crust
  • an array of fruit pie fillings
  • how to make nutritious homemade puddings for Cream Pies
  • several sweet & savory tarts to share with your family or friends
  • chicken pot pie made from your own chicken stock!
  • and much more...

Are you wanting more? Then come on and join me! I believe that if you want to Master Pie Making, it can be done. I will start to show you the way.

Step-by-Step HD 720p Video recipe tutorials will show you how easy it is to make delicious flaky buttery pastry dough.

Multiple Camera Angles give you a closeup, entertaining, & mouth watering view into the learning process.

Quality Audio. Narrated by me, Marie

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Why does Pie Making seem so challenging?

The biggest challenge to pie making is not having a consistent recipe for dough. Classic pie recipes are a struggle for most beginners because they all lack precision. Ever wondered why the amount of water is never exact in classic pie dough recipes? The answer is simple, and so is the solution.

Cutting the butter into flour by hand has so many variables. One being how it affects the amount of water needed. This requires advanced knowledge from the baker of the exact feel and texture. It can be frustrating and not fun. And has scared many away from making their own delicious pies from scratch.

I want to change that and show you a super easy way! Fool-proof almost. Why? Because I love pie so much and want every one to feel confident to make it at home themselves.

How you ask? By following carefully composed recipes. The video recipes in this course will show you through all the action! They are consistent and precise every time!!!! That's why I know you can succeed. I have done the challenging work of getting the recipes right. So you can just enjoy the process. And take all the credit from your loved ones!

Since I am a visual learner, that is how I teach. Step-by-step, follow me in your own kitchen. And by the time we are done, your pies will be beautiful and scrumptious. That I guarantee.

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I begin by showing you the first pies I mastered: Crumb pies - Peach, Spiced Rhubarb, and Jumbleberry.

Then will be how to make classic Double-crusted pies - Apple, Strawberry Rhubarb, Wild Blueberry, Blackberry, and Bumbleberry.

For some of my favorite Specialty pies - Pecan Brownie, Dark Sweet Cherry, and Fresh Butternut Pumpkin Pie.

Cream pies are better than icing on a cake! My favorites are - Lemon Cream, Chocolate Cream, and Coconut Cream all with fresh whipped cream of course!

And lastly you will make a delectable Chicken pot pie, the way it should be! (full-flavored chicken stock with amazing health benefits turned into your own homemade gravy).

Oh and let's not forget...Tarts are even easier than pie. Spinach Mushroom and Gruyere Tart, Smoked Salmon & Leek Tart, Caramelized Onion Tomato & Goat Cheese Tart, Fresh Raspberry Tart, and Cheese Apple Tart. Perfect for any casual meal or picnic.

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A few pie reviews from customers at Passionate For Pies:

"Wow. Just. Wow...The crust is flaky and buttery, melt in your mouth amazing. The chicken pot pie was delectable in every way. The fruit pies were also amazing...." - Camille V. - Tacoma, WA

"Been looking forward...since I read about it in The Wall Street Journal, and it lived up to our expectations. Delicious." - Renay Portland, OR

“If heaven could exist in a pie, you would find it here. We shared the spiced rhubarb pie and the dark chocolate coconut cream pie. The fresh organic cream on the coconut was amazing. It was all the best pie I have ever had... " -Rob S. Austin, TX

"Unbelievable...I am a pie maven, but I bow to "Passionate for Pies". The best crust ever, not too sweet, really fantastic. We will go back tomorrow to take some home on the plane! " - Kathleen R. Fayetteville, NY

Japanese Pastry Course #2 Japanese Cheesecake

Learn how to make fluffy Japanese cotton cheese cake and bake rich cheese tarts. Amazing delicious desserts baking!

Created by IndyAssa Japan - Online Sweets Academy

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Students: 1770, Price: $29.99

Students: 1770, Price:  Paid

Have you ever heard about Japanese cotton cheese cake?

When I was living in Dubai, many friends asked me « Do you know how to make Japanese cotton cheesecake? ». Actually I didn’t know that the cotton cheesecake is a specialty of the Japanese.

I thought it was just one of many kinds of cheesecake.

Japanese cotton cheesecake is very different from the regular cheesecake.

It offers the same iconic sweet and tangy flavor of cheesecake with a soft, light and airy, melt-in-your-mouth texture.

The big difference between a regular cheesecake and Japanese cotton cheese cake is the addition of the meringue, so the cake becomes airy and fluffy.

It looks simple but I realized it is not after I tried baking it a couple times and failed many times. For this course, I’m going to show you not only the recipe, but also the reasons why we fail, the solutions, and helpful tips. When you have questions, you can ask me anytime from my Q&A page in the course.

Also I’m going to introduce a new trendy Japanese cheese cake, which is Japanese cheese tart.

Japanese cheese tarts have been getting popular here over the last 5 years. Cheese tart shops have been increasing everywhere not only in Japan, but also in other parts of Asia.

It’s crispy sweet crust filled with fluffy rich cheese cream.

This is originally made from Japanese cheese but after re-doing the recipe over 10 times to find an original blend, I succeeded in a version which you can make with ingredients outside of Japan.

I will explain every single step and give you all the tips, so let’s enjoy baking together!

So if you are interested in Japanese cuisine, want to add a new and delicious dessert to your collection or just want to impress your guests are the next dinner party…. this class is for you.

Are you ready for exploring the world of Japanese sweets and desserts?

Let’s get started!

Asami

Pro Baking Pastry Desserts: Buns, Croissants & Schneck.

Secrets of Pastry Cream & Baking most common Pastry desserts like Croissants Pain au chocolat, Schneck & Buns

Created by Cookin's love - Online Cooking School: Baking, Bakery Pastry, and Cooking.

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Students: 1392, Price: $39.99

Students: 1392, Price:  Paid

Who is this Class For?

- Anyone interested in Baking Pastry desserts!

What we will Learn?

- How to make the pastry cream: secrets and tips

- Pain au chocolat dough and baking 3 pastry desserts with it (pain au chocolat, Croissant & Schneck)!

- Bun dough and baking 2 Pastry desserts with it ( Burger and cream buns & Chocolat buns)!

Let's bake together and make lovely Pastry desserts! Enroll now!

(Facebook group Cookin's love - Group of cooking lovers)

-BONUS-

Here are extra history Infos for baking Pastry desserts in this course if you’re interested in it!

Baking is a method of preparing food and dessert that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.

History of Baking Pastry Desserts:

Pain au chocolat literally chocolate bread; also known as chocolatine in the south-west part of France and in Canada, is a type of viennoiserie or pastry dessert roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center.

Pain au chocolat is a pastry dessert made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.

In France, the name of the pains au chocolat pastry varies by regions :

· In the Hauts-de-France and in Alsace, the words "petit pain au chocolat" or "petit pain" are used.

· In central France and in Paris, the words "pain au chocolat” are used.

· In South-West France (Nouvelle-Aquitaine, Occitanie) and in Canada, the word "chocolatine" is used.

In Belgium, the words "couque au chocolat" are also used.

Chocolatine desserts are often sold in packages at supermarkets and convenience stores or made fresh in pastry shops.

· In Lebanon, Tunisia, Algeria, Morocco, the Netherlands, Belgium, Norway, Ireland, Denmark, and the United Kingdom, they are sold in most bakeries, supermarkets, and cafés as the most popular Pastry dessert for breakfast.

· In Germany, they are sold less frequently than chocolate croissants pastry, but both are referred to as "Schokoladencroissant".

· In the United States and often Canada, Chocolatine desserts are commonly known as "chocolate croissants".

· In Belgium's Flanders region, they are sold in most bakeries, and referred to as "chocoladekoek" or "chocoladebroodje".

· In Portugal and Spain, these pastry desserts are sold in bakeries and supermarkets, as napolitanas (i.e., from Naples).

· In Mexico, they are also most commonly found in bakeries and supermarkets and are known as chocolatines.

· In El Salvador and Brazil, they are referred to as "croissant de chocolate".

· In Australia and New Zealand, they are commonly referred to as "chocolate croissants", and are sold freshly baked in most bakeries and supermarkets.

Croissant is a buttery, flaky, Baking viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other pastry desserts are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped breads have been made since the Renaissance and crescent-shaped pastry cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough pastry made them into a fast food which can be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was explicitly a French response to American-style pastry fast food, and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.

Schneck or escargot is a spiral pastry dessert often eaten for breakfast in France. Its names translate as raisin bread and snail, respectively. It is a member of the baking pâtisserie viennoise (Pastry of bakeries) family of baked foods.

In France, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is often consumed for breakfast as part of a Continental breakfast.

Online Pastry School – 1 Week Mastery Course

Learn from Marco Ropke a fourth generation pastry chef with twenty five (25) years of international experience.

Created by Marco Ropke - Fourth Generation Pastry Chef, Twenty Five (25) Years Exp.

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Students: 1341, Price: $94.99

Students: 1341, Price:  Paid

6 Pastry Training Courses - 58 Lessons - 10.5 Hours Of Video Content & Recipes - 1 All Inclusive Price

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Build the essential pastry training skills, and dazzle all of your friends in the kitchen.

New or old to the art of the culinary journey, this course is designed for speed and ease. Join us!

Have you ever wanted to dive into the pastry arts? Maybe you are a student or pastry professional who needs access to high quality recipes and videos?

Pastry Training Centre - A pastry arts training program, with a timeline that fits your schedule.

But what are our students saying?

“Just wanted to thank you for the fabulous classes and training of the past
few weeks! Thank you for the generosity of your time, the high-quality impeccable
ingredients you use, for sharing all of your tools, your incredible
knowledge and especially the sharing of your recipes – I will keep them safe
and honored. I have not met yet such a generous and fine teacher.”

-Caroline Witteveen, Past Student.


Videos are all shot with TWO ANGLES in a professional pastry kitchen, learn from the best. All recipes are PDF Downloads, and easy to read and follow.

Owner and instructor Chef Marco Ropke is a fourth generation pastry chef from Germany with over twenty five (25) years of international pastry experience.

He now brings his knowledge of European, Asian, and North American pastries to an easy to use online school.

The pastry training centre reflets Marco's deep passion for his trade and strong teaching ethics.

What to expect?

  • Lessons and Knowledge: Hands down the best resource and speedy but extensive knowledge into the basics and fundamentals of the pastry kitchen.
  • Video Walk-Throughs: Every single recipes published will have a full video walk-through in 720p HD with TWO CAMERA ANGLES!. We know how important it is to have close-ups of the footage, but also feeling connecting with the teacher.
  • The science behind the art: Learn from Marco Ropke, who not only teaches you the methods and recipes, but also the science behind the art. Understand why things turn out a certain way, and be your own creator and create your own pastry recipes in the future that hold the fundamental basics to success in the kitchen.
  • History & Characteristics: Learn the history of many items you are going to be baking, and the characteristics that define their definition.

Lessons Covered?

  • Intro: We start with an intro to the pastry arts, the kitchen essentials, conversions, recipe understanding, and how to adjust based on different ovens, and climate temperatures in the kitchen.
  • Baking Fundamentals: The next section dives right into the world of baking, getting you up to speed and an expert on the fundamentals and basics of baking. Essential tools while moving forward to the next course.
  • European Classical Cakes: With so many wonderful cakes coming out of Europe, this teaches you the classics, the tried tested and true cakes, their history and importance in the pastry arts.
  • Baking With Chocolate: Chocolate is a wonderful ingredient, we then guide you down the history and outline of using chocolate (white, dark, and pure) in your recipes, while using examples of how they can be applied to recipes.
  • The World Of Cookies: Not your average cookies, these cookies are fit for royalty. Learn about the traditional mixing methods, cookie styles, shapes, and methods. We outline a wide variety that spans many different skill sets and methods to make you an expert on the high-tea, cookies, and the characteristics that make them great!
  • Fundamentals of Cake Mixing: This section outlines and builds upon the cake mixing skills. Strong emphasis on proper technique to achieve the best results whether it is a rustic cake or a polished and pretty one.

Dive right in and take the helm!

Japanese Pastry Course #1 Japanese Short cake

Learn how to make the most popular dessert in Japan, basic techniques of baking sponge cake, frosting and decorating.

Created by IndyAssa Japan - Online Sweets Academy

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Students: 1187, Price: $24.99

Students: 1187, Price:  Paid

What comes to  mind when you think of Japanese food?

Sushi, Tempura, Ramen, ... But how about Japanese sweets?

Japanese strawberry shortcake is the most popular cake in Japan,You can find it in all cake shops along the streets here.

If you ask Japanese people, "Please draw any kind of cake", everyone would draw this cake.

It’s made of soft and airy sponge cake layers, filled with freshly sliced strawberries in whipped cream.

It’s so good and everyone likes it.

It’s really simple, but it’s important to know some tips and techniques to create the perfect sponge cake and frost it with whipped cream.

In this course, you will learn how to bake an amazing light and fluffy textured sponge cake and how to decorate the cake beautifully with frosting.

I’m going to show you every single step even some small tips, so you will get the hang of it.

For this lesson, I will use the professional recipe but you can make it at home.

Hope you enjoy baking with me!

Cookie Baking Arts: Sablé, Choco Cookies & 4 more Cookies.

Cookie Baking Arts course helps you to learn baking 3 Worldwide and 3 Moroccan Cookies (Exclusive Pastry Desserts)

Created by Cookin's love - Online Cooking School: Baking, Bakery Pastry, and Cooking.

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Students: 1141, Price: $39.99

Students: 1141, Price:  Paid

Who is this Class For?

- Everyone interested in Cookie baking & Pastry Desserts!

What we will Learn?

- How to Bake Three of International Cookies that are Chocolate chip cookies, Coconut Cookies, and Sablé with our Pastry Fondant Secret Recipe!

- How to Bake Moroccan Cookies that are Ghriyba cookies, Bleegha Cookies, and Segar Cookies!

- Final thoughts: Explaining some things you need to focus on to succeed Baking Our Cookies Suggestions.

Let's learn Cookie baking together and make lovely Cookies and Pastry Desserts! Enroll now!

-BONUS-

Here are extra history Infos for Cookie baking, Cookies, and Pastry Desserts in this course if you’re interested in it!

A cookie is a baked or cooked food that is typically small, flat, and sweet. Cookie baking usually contains flour, sugar, and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.

In most English-speaking countries except for the United States and Canada, crisp cookies are called biscuits. Chewier biscuits are sometimes called cookies even in the United Kingdom. Some cookies may also be named by their shapes, such as date squares or bars.

Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons, and Oreos, with marshmallows or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes "dunked", an approach which releases more flavor from confections by dissolving the sugars,[4] while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores, and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.

Cookie-like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies by modern standards.

Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.[citation needed]

With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.

Cookies came to America through the Dutch in New Amsterdam in the late 1620s. The Dutch word "koekje" was Anglicized to "cookie" or cooky. The earliest reference to cookies in America is in 1703, when "The Dutch in New York provided...'in 1703...at a funeral 800 cookies...'"

The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips or chocolate morsels as its distinguishing ingredient. Circa 1938, Ruth Graves Wakefield added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie.

The traditional recipe starts with a dough composed of butter and both brown and white sugar, semi-sweet chocolate chips, and vanilla. Variations on the recipe may add other types of chocolate, as well as additional ingredients such as nuts or oatmeal. There are also vegan versions with the necessary ingredient substitutions, such as vegan chocolate chips, vegan margarine, egg substitute, and so forth. A chocolate chip cookie uses a dough flavored with chocolate or cocoa powder before chocolate chips are mixed in. These variations of the recipe are often referred to as ‘double’ or ‘triple’ chocolate chip cookies, depending on the combination of dough and chocolate types.

Sablé is a French round shortbread cookie that originates in Sablé-sur-Sarthe, in Sarthe.

According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670.

The French word sablé means "sandy", which is the French term that takes the place of the English "breadcrumbs". Generally, the baker begins the process by rubbing cold butter into flour and sugar to form particles of dough until the texture resembles that of breadcrumbs or sand.

A ghoriba (Arabic: غريبة‎, also spelled ghribia, ghraïba, or ghriyyaba) is a type of cookie prepared in the Maghreb and other parts of the Arab world. It is a rounded, shortbread cookie made with flour, sugar, butter, and usually almonds. It is often served with Arabic coffee or Maghrebi mint tea. Ghoriba sometimes pronounces as Ghurayba, has been around in the Greater Syria area, Iraq, and other Arab countries since ancient times. They are similar to polvorones from Andalusia and qurabiya from Iran.

Japanese Pastry Course #4 Japanese Roll cake

Learn how to bake three different types of soft and fluffy roll cake batter and different types of cream fillings.

Created by IndyAssa Japan - Online Sweets Academy

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Students: 818, Price: $29.99

Students: 818, Price:  Paid

This is my fourth Japanese pastry course, and I’d like to focus on Roll Cake.

I think most of you know about the “Swiss roll”, and Japanese roll cake looks similar. But since we prefer light, soft, not-too-sweet desserts, we make a Japanese style roll cake.

In this course, you will learn three different types of roll cake batter, and different types of cream fillings.

All of my recipes create delightfully soft and fluffy roll cakes. They are classic recipes so you can enjoy mixing and matching them how you like to create your own style rolls!

You will also learn the technique for rolling the cake beautifully, and how to serve the cake for your family and friends or prepare for sale.

I’m going to show you every single step even some small tips, so you will get the hang of it.

For this lesson, I will use the professional recipe but you can make it at home.

Hope you enjoy baking with me!

Learn The Pastry Arts – The World Of Cookies

Learn from Marco Ropke a fourth generation pastry chef with twenty five (25) years of international experience.

Created by Marco Ropke - Fourth Generation Pastry Chef, Twenty Five (25) Years Exp.

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Students: 665, Price: $19.99

Students: 665, Price:  Paid

Welcome to - The World Of Cookies!

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Build the essential pastry training skills, and dazzle all of your friends in the kitchen.

New or old to the art of the culinary journey, this course is designed for speed and ease. Join us!

Have you ever wanted to dive into the pastry arts? Maybe you are a student or pastry professional who needs access to high quality recipes and videos?

Pastry Training Centre - A pastry arts training program, with a timeline that fits your schedule.

But what are our students saying?

“Just wanted to thank you for the fabulous classes and training of the past
few weeks! Thank you for the generosity of your time,  the high-quality impeccable
ingredients you use, for sharing all of your tools, your incredible
knowledge and especially the sharing of your recipes – I will keep them safe
and honored. I have not met yet such a generous and fine teacher.”

-Caroline Witteveen, Past Student.


Videos are all shot with TWO ANGLES in a professional pastry kitchen, learn from the best. All recipes are PDF Downloads, and easy to read and follow.

Owner and instructor Chef Marco Ropke is a fourth generation pastry chef from Germany with over twenty five (25) years of international pastry experience. 

He now brings his knowledge of European, Asian, and North American pastries to an easy to use online school.

The pastry training centre reflets Marco's deep passion for his trade and strong teaching ethics.

What to expect?

  • Lessons and Knowledge: Hands down the best resource and speedy but extensive knowledge into the basics and fundamentals of the pastry kitchen. 
  • Video Walk-Throughs: Every single recipes published will have a full video walk-through in 720p HD with TWO CAMERA ANGLES!. We know how important it is to have close-ups of the footage, but also feeling connecting with the teacher.
  • The science behind the art: Learn from Marco Ropke, who not only teaches you the methods and recipes, but also the science behind the art. Understand why things turn out a certain way, and be your own creator and create your own pastry recipes in the future that hold the fundamental basics to success in the kitchen.
  • History & Characteristics: Learn the history of many items you are going to be baking, and the characteristics that define their definition.

Lessons Covered?

  • Intro: We start with an intro to the pastry arts, the kitchen essentials, conversions, recipe understanding, and how to adjust based on different ovens, and climate temperatures in the kitchen.
  • The World Of Cookies: Not your average cookies, these cookies are fit for royalty. Learn about the traditional mixing methods, cookie styles, shapes, and methods. We outline a wide variety that spans many different skill sets and methods to make you an expert on the high-tea, cookies, and the characteristics that make them great!

    Dive right in and take the helm!

The Essential Sourdough Bread & Pastry Baking Course

The Ideal Baking Course to Master Sourdough Breads & Pastries - Start Baking Artisan Breads & Croissants with Sourdough

Created by Marceau Dauboin - Artisan Baker & Owner of The Yeastie Bois Bakery

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Students: 577, Price: $89.99

Students: 577, Price:  Paid

In this baking course you will learn to bake delicious Sourdough Breads & Pastries by a French Artisan Baker from the comfort of your own home. All recipes will be completed with your very own Sourdough Starter which you will learn to make completely from scratch!

  • Colleen: "His course is great value for money and his instructions are so easy to follow. My first attempt at making bagels was a great success!! Can't wait to try his sourdough bread recipe next!"

By the end of this course you will be able to make some of the world's most famous Bread & Pastry Recipes with concise yet comprehensive lectures, hand crafted over countless hours of experimentation, tweaking and practice.

  • Brent: "Goes in great detail about the process as well as talking about the actual science behind the baking, making for not only an informative lecture but one that is also interesting"

All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use.

Learn the Sourdough techniques behind baking amazing breads & pastries in the following delicious recipes:

  • Bagels

  • Sourdough Bread

  • Rye Bread

  • Rustic Baguettes

  • Croissants

  • Sourdough Starter

Included in this course is also a Free Original E-book containing all recipe Ingredients & Instructions for quick and easy reference.

There is no better way for you to discover and explore the incredible world of Sourdough Baking than with this course!

Online Pastry School – Gluten Free Bread Baking Course

Learn great tasting, easy to follow recipes and methods to make gluten free breads by Chef Marco Ropke

Created by Marco Ropke - Fourth Generation Pastry Chef, Twenty Five (25) Years Exp.

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Students: 378, Price: $24.99

Students: 378, Price:  Paid

9 Lessons - Gluten Free Bread Baking. From the teacher that brought you 'Learn The Pastry Arts Level 1', and 'The World Of Cookies'.

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Build the essential skills you require to create tasty, 'bread', that is year, gluten and wheat free!

New or old to the art of the culinary journey, this course is designed for speed and ease. Join us!

Have you ever wanted to dive into the art of bread baking? Maybe you are a student or pastry professional who needs access to high quality recipes and videos?

Pastry Training Centre - A pastry arts training program, with a timeline that fits your schedule.

But what are our students saying?

“Just wanted to thank you for the fabulous classes and training of the past
few weeks! Thank you for the generosity of your time, the high-quality impeccable
ingredients you use, for sharing all of your tools, your incredible
knowledge and especially the sharing of your recipes – I will keep them safe
and honored. I have not met yet such a generous and fine teacher.”

-Caroline Witteveen, Past Student.

Videos are all shot with TWO ANGLES in a professional pastry kitchen, learn from the best. All recipes are PDF Downloads, and easy to read and follow.

Owner and instructor Chef Marco Ropke is a fourth generation pastry chef from Germany with over twenty five (25) years of international pastry experience.

He now brings his knowledge of European, Asian, and North American pastries to an easy to use online school.

The pastry training centre reflets Marco's deep passion for his trade and strong teaching ethics.

What to expect?

  • Lessons and Knowledge: Hands down the best resource and speedy but extensive knowledge into the basics and fundamentals of the bakery kitchen for gluten free recipes.
  • Video Walk-Throughs: Every single recipes published will have a full video walk-through in 720p HD with TWO CAMERA ANGLES!. We know how important it is to have close-ups of the footage, but also feeling connecting with the teacher.
  • The science behind the art: Learn from Marco Ropke, who not only teaches you the methods and recipes, but also the science behind the art. Understand why things turn out a certain way, and be your own creator and create your own pastry recipes in the future that hold the fundamental basics to success in the kitchen.
  • History & Characteristics: Learn the history of many items you are going to be baking, and the characteristics that define their definition.
  • If you suffer from Celiac disease, or just wish to eat wheat free - this course is great for you.
  • What is yeast? What is Gluten? That's right. Be informed, and know the answers you need to succeed.

Lessons Covered?

  • Intro: We start with an intro to gluten, and what you need to understand about the bread baking process.
  • Baking Fundamentals: We go over alternate starches, and ingredients you can use to create a great tasting, gluten free bread.
  • Introduction to yeast: Learn to understand what yeast is, and how it works with bread baking.
  • Recipes are then covered - Gluten Free Bagels, Gluten Free Focaccia, Gluten Free Artisan Trail Bread, Gluten Free Scones, Gluten Free Banana Bread (tasty!), Gluten Free Waffles.

We are excited to share these tried tested and true recipes with our fans!

French Pastry – The Complete Croissant Masterclass

This is the Ultimate Croissant guide you are looking to make beautiful French Pastry at Home

Created by Shubranshu Bhandoh - Le Cordon Bleu Trained Chef. Professional Baker. Mentor

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Students: 354, Price: $29.99

Students: 354, Price:  Paid

Tired of baking flat and unattractive looking and tasting croissants. Dreaming of baking your ultimate dream croissant with an amazing honey comb and beautiful flavor? Transform your baking Journey by enrolling in the "The Complete Guide to Making French Croissants" Class.

This course comes with a bonus lesson on how to bake Chocolate Croissants and also a free PDF of recipes and a complete guide.

This is a complete Croissant Course suitable for students just starting out in their baking adventure or have experience and want to improve their baking skills and mastering French Pastry. In this course I have put together all aspects and steps in baking a croissant and kept it concise so that it is easy to understand!

We will be making a croissant dough from scratch and follow the easy step by step directions of the whole process together. I will also explain everything about the ingredients we are using. The lesson covers in detail lamination techniques of single and double folds and gives proper dimensions to be followed accross all the steps

The course will help everyone from complete BEGINNERs who have never made a croissant before to PROFESSIONALS who bake in professional bakeries.

The course will also make an amazing gift to your friend or a family relative who are aspiring bakers and want to pursue to become professionals or just want to have fun baking  

Some Student Reviews

By Charmine Dolor- "The Most Useful Learning Experience"

"One of the most useful learning experience I've ever had.and enjoyable to. Plenty of tips. The video are well produced. Thank you so much Chef"

By Yunseo In- " I felt like I was in culinary school learning from a master baker"

"This was the best Croissant class Ive done. I felt like I was in culinary school learning from a master baker. Amazing production quality and clear instructions! Would highly recommend to anyone who wants to improve their skill"

Himanshu B- "Best Course on croissants on the Internet "

"Easily the best course on baking croissants on the internet. 5 stars"

Milena Faúndez- "Very Detailed Information"

"Very detailed information, great course."

Shrirang A- "A really well created tutorial"

"It was a really well created tutorial as it seemed very genuine and to the point. This was made in a home kitchen so it is very relatable . The quality of the videos and overall content is also very good"

Some skills you will learn:

  1. How to make Croissant Dough

  2. How To make a Butter Block for Lamination

  3. Lamination Techniques

  4. How to Cut Croissants from Dough

  5. Complete Techniques to Shape Croissants

  6. How to Proof Croissants (Different Stages of Proofing)

  7. How to Bake Croissants

  8. Bonus- How to Make Chocolate Croissants

  9. Common Mistakes while Baking Croissants

Who this course is for:

  • "How to Make Beautiful Croissants At Home" Class is for people passionate about baking

  • Beginners who havent made croissants before but aspire to learn how to bake them

  • Seasoned Bakers who want to improve their skill

  • This Course makes an excellent git as well for your friends

Baking Bootcamp

Fundamentals of Pastry at Home

Created by Katie Rosenhouse - Pastry Chef

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Students: 320, Price: $24.99

Students: 320, Price:  Paid

Pastry Arts can be intimidating

‍Are you a great home cook, but just haven’t taken the time to attempt desserts at home? Are you intimidated by baking recipes? Do you believe that baking is a science, and one wrong move will leave you with wasted time and ingredients?

In this course, I’ll show you how to tackle a range of baking recipes to increase your confidence and demystify the Pastry Arts. From cookie dough to ganache, pie to cake, we’ll cover staple techniques that will improve your baking knowledge and make successful baking at home a reality.

Dessert recipes can be misleading

There’s a difference between reading a page of instructions and seeing a recipe being made in real time. The nuances of measuring, folding, whipping and baking can make the difference between a fairly good dessert and a great one.

By learning the building blocks, you’ll be able to take on any recipe you come across with the knowledge of how to put each step together properly.

So if you’ve tried baking before with less than stellar results, or you're afraid to jump in because you think it's too difficult...

Trust me, you’re not alone!

I’ve taken my experience as a professional Pastry Chef and simplified it to get you started on your baking journey.‍

When I started teaching, I quickly realized that the most simple techniques are sometimes the hardest to master.

And that once students successfully complete a basic recipe, their confidence improves drastically, giving them the ability to take on more difficult techniques each time.

Mastering these building blocks are essential for successfully taking on baking recipes of all levels.

This course contains six sections:

  • Cookie dough

    We'll talk about creaming methods, over vs. under mixing, and the role ingredients play in creating the perfect cookie

  • Chocolate

    We'll discuss tempering, how to make the perfect ganache, and the beauty of "good" chocolate

  • Cakes

    We'll mix up cake batters, discuss baking times, and the role gluten plays in cake

  • Yeasted Doughs

    We'll conquer brioche, pretzels and pizza from scratch, demystifying the use of yeast and the perfect combination of kneading and rise

  • French Pastry

    Have you attempted French macarons without success? Here's your chance to finally conquer this technique. We'll also turn homemade pate a choux into cream puffs and gougeres

  • Pies

    The perfect pie dough is within reach, along with a great use for frozen puff pastry, and the perfect key lime pie

What my students have said:

It was a very fun experience! Katie (the instructor) was very helpful in talking us through what/why we were doing and the entire class enjoyed it. - Michael G.

The bread workshop at Plum & Honey as fantastic! Not only educational and informative, the workshop was a lot of fun - and we came away with delicious baked goods that we made ourselves. Would absolutely take another class. - Kimberley P.

This class was so much fun! Katie is a really great teacher, and I was amazed at how much we got done in the class. Highly recommend it. - Amanda D.

So fun! Amazing instructor! Can’t wait to sign up for more classes. - Anonymous

Katie is a wonderful teacher and she offers useful tips. - Tina H.

Awesome! I learned some new techniques and Katie is a great teacher. - Michael H.

It was a lot of fun, I learned how to make pie crust and had a lot of laughs. Katie is a great teacher who makes everything fun! - Anonymous

A great class! Katie was a fun and knowledgeable teacher - we all had a good time! - Sharon G.

I hope you enjoy this class and the recipes that come with it. Good luck on your baking journey and I'm so happy to be a part of it!

Japanese Pastry Course #3 Matcha desserts

Learn the differences of several green teas, and how to use matcha properly for drinks and baking delicious cakes.

Created by IndyAssa Japan - Online Sweets Academy

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Students: 291, Price: $24.99

Students: 291, Price:  Paid

Have you heard of Matcha? Or are you already a matcha lover?

Matcha, or Japanese green tea has become popular overseas in the past few years. You can now find green tea lattes and matcha flavored sweets available in stores around the world.

It’s not only tasty, but it’s also good for your health.

In this Matcha course, you will learn the differences of several green teas, and how to use matcha properly for drinks and baking.

I’m going to show you not only the recipe, but also the reasons why we fail, the solutions, and helpful tips. Unlike when you just watch the average cooking video, you can ask me questions anytime on my Q&A page.

So if you are interested in Japanese cuisine, want to add a new and delicious dessert to your collection or just want to impress your guests at the next dinner party…. this class is for you.

Are you ready to explore the world of Japanese sweets and desserts?

Let’s get started!

Asami

Professional French Pastry Foundation Level – Part 1

Taught by Chef Professor Philippe Salomon - Professor of Pastry for 18 years at Ferrandi culinary school in France

Created by True Foodies - Video Cooking Classes by Professional Chef Professors

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Students: 277, Price: $49.99

Students: 277, Price:  Paid

Learn the basics of French Pastry through online culinary school.

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

This course is taught by Chef Philippe Salomon, professor of 18 years at Top French Culinary School Ferrandi and a Michelin star pastry chef from the famous restaurant Maxime's in Paris, France. With years of top-level experience, you can be sure that the techniques and recipes you learn are the best techniques for creating French pastries and desserts.  The finished tarts and creations you make will delight you, your friends and your family.

Over 20 lessons including Pastry doughs such as Pâte Brisée, Pâte Sucrée, Crème pâtissière, and full recipes of classic French Tarts such as Tarte au Citron (Lemon tart), Tarte Tatin, and Tarte aux Pommes (Apple tart).

Your professor is available to answer questions, give guidance on techniques and suggest substitutes for ingredients not available in some parts of the world.

Certificate upon completion

Part 2 introduces more complicated Pastry techniques and recipes such as Pâte a Choux (Choux Pastry dough), Profiteroles, the famous French pastry Paris-Brest, Chocolate Éclairs and even a St. Honore Cake.

Intermediate and Advanced courses to follow.

INCLUDES FULL WRITTEN RECIPES AND INSTRUCTIONS FOR EACH LESSON IN THE "RESOURCES TAB"

Japanese Pastry Course #5 Japanese Hokkaido Milk Bread

Learn how to bake perfect fluffy Japanese milk bread.

Created by IndyAssa Japan - Online Sweets Academy

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Students: 271, Price: $24.99

Students: 271, Price:  Paid

This is my fifth Japanese pastry course, and I’d like to focus on Japanese Hokkaido milk bread.

Hokkaido milk bread is one of the most popular and common breads for Japanese people. It’s incredibly soft and fluffy like a pillow, most people eat it as an everyday bread for breakfast.

You can find many recipes online but it’s very important to know particular techniques to create perfect fluffy bread.

In this course, you will learn the basic techniques needed to bake not only Hokkaido milk bread, but also other Japanese breads. You will also be shown how to prepare ingredients correctly, how to check signs that the dough is ready and how we let the dough rise properly.

For this time, I’d like to show you the classic method, not Tangzhong method. I’m going to show you every single step even some small tips, so you will get the hang of it.

Hope you enjoy baking with me!

Essential Beginner Baking Course – Artisan Pastry & Desserts

The Ideal Pastry Baking Course for Dessert Mastery - From Baking Chocolate Brownies & Tart Pastries to Cinnamon Rolls.

Created by Marceau Dauboin - Artisan Baker & Owner of The Yeastie Bois Bakery

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Students: 254, Price: $89.99

Students: 254, Price:  Paid

Have you ever wanted to learn how to bake delicious Pastries & Desserts but didn't know where to start? Then this is the ideal Beginner Baking Course for you!

  • Serita: "Thank you for Marceau for creating this course which has given me the confidence to explore baking some of my favorite treats! The video structure and resources make for easy to follow recipes and inform of all the ingredients etc that I would need well beforehand. I would recommend this course to anyone with a sweet tooth and a love for pastry keen to go on a great baking experience!"

You will learn everything you need to know about getting started from a French Artisan Baker, Marceau Dauboin, who has taught over 500 Successful Students from across the globe.

  • Michelle: "Dude, your stuff is the bomb! For anyone who is new to the baking scene (I'm hopeless) I definitely recommend this. Easy to follow steps (with video aids) broken down definitely helped. Great Job!"

This Pastry Course is designed to be the ideal way for you to begin your very own baking journey no matter your skill level. This is why All Recipes can be completed with either Traditional Rising Agents or your very own Sourdough Starter which you will be taught how to make completely from scratch!

You will Learn the techniques & methods to bake Artisan level Pastries & Desserts in the following delicious recipes:

  • Chocolate Brownies

  • Apple Tart (Pâte Sablée)

  • Doughnuts (Chocolate & Cinnamon)

  • Stroopwafels

  • Cinnamon Rolls

  • Tarte Tartin (Puff Pastry)

Included in this Course is also a Free Original E-book containing all pastry recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use. Simply put, there is no better way for you to discover and explore the incredible world of Pastries & Desserts than with this Beginner Baking Course, so enrol today!

Fundamentals of French Pastry- Madeleine, Custards and Cakes

Master the Fundamentals of French Pastry

Created by Shubranshu Bhandoh - Le Cordon Bleu Trained Chef. Professional Baker. Mentor

"]

Students: 235, Price: $29.99

Students: 235, Price:  Paid

French Pastry is magical. It combines simple ingredients through techniques and precision and enables us to make something really beautiful for the ones we love. The satisfaction of making beautiful pastries is so satisfying.

This course is designed for you to learn and understand French Techniques of Pastry and apply them to take your skills to the next level. 

This course covers the essential techniques used in French Patisserie and a comprehensive detail about the ingredients we use in Pastry. Understanding these concepts will provide you with confidence to use these elements in create different pastries

This is a Course suitable for students just starting out in their baking adventure or have experience and want to improve their Pastry skills. In this course I have put together all aspects and steps in baking a Blueberry Financier, Chocolate and Hazelnut Coated Madeleine, Creme Caramel and the showstopper a Fraisier

We will be making all the recipes from scratch and we will follow the step by step directions of the whole process together. I will also explain everything about the ingredients we are using.

The course will help everyone from complete BEGINNERs who have never baked before to PROFESSIONALS who bake in professional bakeries.

The course will also make an amazing gift to your friend or a family relative who are aspiring bakers and want to pursue to become professionals or just want to have fun baking

Some skills you will learn:

  1. Understand the Tools required in Pastry

  2. Useful Baking Tips for Pastry

  3. Understand about Ingredients used in the Recipes

  4. Techniques used in Making Tea Cakes

  5. How to Measure Ingredients and prepare before Baking

  6. How to Make A Caramel

  7. How to Bake a Custard in Bain Marie

  8. How to Make A Sabayon and Genoise Sponge

  9. Master Creme Patisserie and Creme Mousseline

  10. Assemble a Cake and Finish a Cake

Who this course is for:

  • "Basics of French Pastry" Class is for people passionate about Pastry and Baking

  • Beginners who havent baked before but aspire to learn how to bake at home

  • Seasoned Bakers who want to improve their skill

  • This Course makes an excellent gift as well for your friends

Fundamentals of French Pastry- Tarts, Souffles & Mousse Cake

Master the Fundamentals of French Pastry

Created by Shubranshu Bhandoh - Le Cordon Bleu Trained Chef. Professional Baker. Mentor

"]

Students: 224, Price: $29.99

Students: 224, Price:  Paid

French Pastry is magical. It combines simple ingredients through techniques and precision and enables us to make something really beautiful for the ones we love. The satisfaction of making beautiful pastries is so amazing

This course is designed for you to learn and understand French Techniques of Pastry and apply them to take your skills to the next level. 

This course covers the essential techniques used in French Patisserie and a comprehensive detail about the ingredients we use in Pastry. Understanding these concepts will provide you with confidence to use these elements in create different pastries

This is a Course suitable for students just starting out in their baking adventure or have experience and want to improve their Pastry skills. In this course I have put together all aspects and steps in baking a Passionfruit Souffle, Creme Brulee, Raspberry Tart and the showstopper a Mirror Glazed Chocolate Mousse Cake

We will be making all the recipes from scratch and we will follow the step by step directions of the whole process together. I will also explain everything about the ingredients we are using.

The course will help everyone from complete BEGINNERs who have never baked before to PROFESSIONALS who bake in professional bakeries.

The course will also make an amazing gift to your friend or a family relative who are aspiring bakers and want to pursue to become professionals or just want to have fun baking

Some skills you will learn:

  1. Understand the Tools required in Pastry

  2. Useful Baking Tips for Pastry

  3. Understand about Ingredients used in the Recipes

  4. Techniques used in Making Souffles

  5. How to Measure Ingredients and prepare before Baking

  6. How to Make A French Meringue

  7. How to Bake a Custard in Bain Marie

  8. How to Make Pate Sucree and Lining a Tart

  9. Blind Baking and finishing a tart

  10. How to Make A Sabayon and Genoise Sponge

  11. Master Creme Patisserie and Creme Diplomat

  12. How to Make a Chocolate Mirror Glaze

  13. Assemble a Cake and Glazing a Cake

Who this course is for:

  • "Fundamentals of French Pastry" Class is for people passionate about Pastry and Baking

  • Beginners who havent baked before but aspire to learn how to bake at home

  • Seasoned Bakers who want to improve their skill

  • This Course makes an excellent gift as well for your friends

INDYASSA Pastry Course #2 Fantastic Fraisier

Learn how to make fantastic Fraisier, which is one of the most iconic traditional French strawberry cakes. (GF option)

Created by IndyAssa Japan - Online Sweets Academy

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Students: 183, Price: $24.99

Students: 183, Price:  Paid

This is my seventh Japanese pastry course, and I’d like to introduce to you one of my favorite desserts, Fraisier.

This cake is actually one of the most iconic traditional French cakes; I learned this recipe when I was working in France. But I’m going to show you how to make my Fraisier which is lighter and has a gentler sweetness.

In this course, you’ll learn how to make soft and fluffy Japanese vanilla sponge cake, Creme mousseline which is a rich but light vanilla butter pastry cream, shiny tart raspberry gelee for decoration, and how to assemble to create a beautiful Fraisier.

This cake is perfect for a party, and would likely be one of the most popular menu items in your shop.

In addition, I also created this cake with a gluten-free version and it turned out great, so this course can also be enjoyed by those who are gluten-free.

For this lesson, I will use the professional recipe but you can make it at home. I’m going to show you every single step even some small tips, so you will get the hang of it.

I’m going to show you not only the recipe, but common mistakes and the solutions, and other helpful tips. Unlike when you just watch the average cooking video, you can ask me questions anytime on my Q&A page.

Are you ready to make a fantastic Fraisier together to impress your family and friends?

Let’s get started!

Professional French Pastry Foundation Level – Part II

Taught by Chef Professor Philippe Salomon - Professor of Pastry for 18 years at Ferrandi culinary school in France

Created by True Foodies - Video Cooking Classes by Professional Chef Professors

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Students: 182, Price: $49.99

Students: 182, Price:  Paid

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.

Puff Pastry Masterclass-Danishes,Mille Feuille & Tarte Tatin

Take your Pastry Skills to the Next Level By Mastering Puff Pastry

Created by Shubranshu Bhandoh - Le Cordon Bleu Trained Chef. Professional Baker. Mentor

"]

Students: 175, Price: $24.99

Students: 175, Price:  Paid

Making Puff Pastry from scratch is truly a facinating process, watching beautiful layers rise in the oven always amazes me. This class covers all the details and fundamentals required for you to master Puff Pastry at Home . 

It combines simple ingredients through techniques and precision and enables us to make something really beautiful for the ones we love. The satisfaction of making beautifulpastries is so satisfying.

This course is designed for you to learn and understand concepts like making puff pastry dough, lamination of butter, the difference between single folds and book folds etc and apply them to take your skills to the next level. 

This course covers the essential techniques used in French Baking and a comprehensive detail about the ingredients we use in Baking Pastries. Understanding these concepts will provide you with confidence to bake professional pastries in your home oven

This is a Course suitable for students just starting out in their baking adventure or have experience and want to improve their Baking Skills. In this course I have put together all aspects and steps in baking a Tomato Tart, Apple Tarte Tatin, Mille Feuille and Fruit Danishes

We will be making all the recipes from scratch and we will follow the step by step directions of the whole process together. I will also explain everything about the ingredients we are using.

The course will help everyone from complete BEGINNERs who have never baked before to PROFESSIONALS who bake in professional bakeries.

The course will also make an amazing gift to your friend or a family relative who are aspiring bakers and want to pursue to become professionals or just want to have fun baking

Some skills you will learn:

  1. Understand the Ingredients used in Making Pastry

  2. Understanding the Lamination Process of Single Folds and Book Folds

  3. How to Enclose a Butter Block in making Pastry

  4. Techniques used in Making Different Pastries

  5. How to Make A Heirloom Tomato and Cheese Tart

  6. How to Make Apple Tarte Tatin

  7. How to Make a Vanilla Cream Mille Feuille

  8. How to Make Different Shapes of Danishes

  9. How to Assemble and Finish Danishes with Fruits 

Who this course is for:

  • "Puff Pastry Masterclass" is a Class is for people passionate about Baking Beautiful Pastries

  • Beginners who havent baked before but aspire to learn how to bake at home

  • Seasoned Bakers who want to improve their skill

  • This Course makes an excellent gift as well for your friends

INDYASSA Pastry Course #3 The Perfect Cream Puffs

Learn how to bake the perfect cream puffs and different types of cream fillings.

Created by IndyAssa Japan - Online Sweets Academy

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Students: 133, Price: $24.99

Students: 133, Price:  Paid

This is my 8th online pastry course, and I’d like to introduce to you to one of my favorite desserts, Cream puffs.

Cream puff, or Choux a la crème in French is a popular dessert all over the world. I learned how to make authentic cream puffs in both Japan and France, and made them in the pastry shop I worked at. It was one of the most popular menu items at the pastry shop where I used to work in Japan.

We will be making French choux pastry batter, Crème pâtissière which is usually referred to as pastry cream or custard cream in English and four different delicious cream fillings. Then I will explain how to assemble them.

I’ll also be showing you how to make one of the more trendy versions, choux au craquelin which is crackled cream puff.

This cake is perfect for a party, and would likely be one of the most popular menu items in your shop.

I’m going to show you not only the recipe, but common mistakes and the solutions, and other helpful tips. Unlike when you just watch the average cooking video, you can ask me questions anytime on my Q&A page.

Are you ready to make the perfect cream puff, together to impress your family and friends?

Let’s get started!

INDYASSA Pastry Course #1 Gluten-Free Sponge Cake Desserts

Learn how to make delicious cakes using soft and fluffy gluten-free sponge cakes.

Created by IndyAssa Japan - Online Sweets Academy

"]

Students: 102, Price: $24.99

Students: 102, Price:  Paid

This is my sixth Japanese pastry course, and I’d like to focus on gluten free baking.

First of all, this is not a course which explains the benefit of gluten-free. I’m not following a specific diet, myself. But as a chef consultant, I’ve got many job offers to create gluten-free recipes so I have tried baking with gluten-free flour. From that experience, I’ve learned so many tips for gluten-free baking so I’d like to share them with you in this course.

I will introduce to you two sponge cake recipes that I converted to be gluten-free, and several delicious dessert recipes using those sponge cakes.

For those who are not gluten-free, this course includes many useful techniques for making cakes so I recommend it to anyone who likes baking. You can just use normal flour instead of gluten free flour and add to your repertoire some delicious desserts.

I’m going to show you every single step even some small tips, so you will get the hang of it.

For this lesson, I will use the professional recipe but you can make it at home.

Hope you enjoy baking with me!

INDYASSA Pastry Course #4 Chocolate Dessert

Learn how to make delicious Japanese style chocolate desserts and cakes. (Gluten-Free option)

Created by IndyAssa Japan - Online Sweets Academy

"]

Students: 65, Price: $29.99

Students: 65, Price:  Paid

This is my ninth online pastry course, and this is all about Chocolate desserts. Yes, chocolate. I have a love affair with chocolate.

So I'm so happy to share this course with you!  I will introduce you to five of my favorite chocolate desserts.

First, we’re gonna make Japanese Nama-Chocolate which are small squares of silky, smooth chocolate ganache powdered with cocoa. It has always been very popular in Japan, especially as a gift. We have a tradition of giving chocolates on Valentine's Day, and this Nama chocolate is one of the most popular gifts.

The second one is Terrine au chocolat which is a new trendy dessert gaining popularity over the last 5 years here in Japan. This rich and smooth chocolate cake is made without flour, using only a small amount of cocoa and cornstarch. You can eat it cold or warm it up, both are so good. When eaten cold, it's a decadent chocolate cake, and when warmed, the inside melts and is gooey, it’s delicious.

The third one is Japanese chocolate souffle roll cake. It’s made of soft and fluffy Japanese souffle sponge cake with Chantilly au chocolat which is chocolate whipped cream. This cake is perfect for a party, and would likely be one of the most popular menu items in your shop.

The fourth one is fondant au chocolat or chocolate fondant lava cake, and the last one is brown butter chocolate chip cookies. I have shared two of these recipes on YouTube, but through this online course not only do you have direct access to ask me questions, but it also includes 3 additional chocolate based recipes that are favorites of mine.

All are perfect for a party, and would likely be one of the most popular menu items in your shop. In addition, all of the desserts can be modified into gluten-free versions and that taste great, so this course can also be enjoyed by those who are gluten-free.

Each recipe offers a different way to impress your family and friends; from chilled to warm, light to decadent, enjoyed right off a napkin or displayed on your finest dessert plates.

Are you ready to make my favorite Japanese style desserts that showcase why there’s nothing like chocolate.

Let’s get started!

Perfect Tarts and Mini Tarts. Theory and practice in details

5 types of shortcrust pastry in 8 recipes. Shortcrust pastry from A to Z.

Created by Egor Kozlovsky - Pastry chef

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Students: 51, Price: $99.99

Students: 51, Price:  Paid

You will learn all secrets of beautiful and delicious tarts.

• 5 types of shortcrust pastry in 8 recipes
• 10 video lessons with theory in detail; we will analyze mistakes and cooking processes explaining everything step by step.

The course program:

  1. The introductory lesson. Theory of pâte sablée.
    During the introductory lesson we select the inventory and ingredients for our classes.
    And during the theory lesson we will know everything about the pâte sablée starting with its history. We will study its chemical characteristics and the correct conditions for the preparation of desserts.

  2. Berry mini tarts.

    Classic berry mini tarts. As they are simple and delicious we will start with them.
    Based on the pâte sablée.

  3. Chocolate tart.

    Two-layered chocolate tart. You can't offer it to your friends even if they don't like chocolate; otherwise, they will never stop asking more of it.
    Based on the pâte chocolat sablée.

  4. Bite-sized mini tarts.

    Hastily made mini tarts.
    Based on the pâte sablée breton.

  5. Lemon mini tarts.
    Classic lemon mini tarts, but nothing can replace them!
    Based on the pâte sable.

  6. Pineapple and mango tart.

    This is a huge tart, but we will learn to work with large forms.
    Based on the pâte sablée.

  7. Quiche.
    This is an extremely delicious French quiche for dinner
    Based on the sugar free pâte brisée.

  8. Haute mini tarts.

    Mini tarts for gourmets. An unusual combination of frangipane, Brie cheese and saffron pears with cardamom and anise.
    Based on the pâte sucrée.

  9. Exotic tart.

    Coconut, mango and frangipane. What could be better?
    Based on the pâte sucrée.

JOIN NOW

French pastry : the real Cream puffs (Choux à la crème)

Baking cake and pastry : All the techniques to make cream puffs you can find in the best french bakeries.

Created by Lea AMK - Passionate about French pastry making

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Students: 35, Price: $29.99

Students: 35, Price:  Paid

You are CRAZY ABOUT GOOD PASTRIES and are very DEMANDING in terms of tastes. You want to REPRODUCE high-end french pastries.

You're exactly in the right place if :

You tested french pastry during a previous trip,

Or maybe you're are just expecting to taste one french pastry in your life.

Do you want to impress your friends? Treat your family to a meal,

Or simply increase your pastry's skills.

Unfortunately, the best ( and true) french recipes are not easy to find.

It's ancient history now. All the best tips from famous french pastry chefs are in this course.

Why should you enroll in this course?

I'm a french girl living in the Paris region since my birth. I have been passionate about French pastry for almost 10 years now. From simple chocolate cake to wedding cake made for birthdays, to cannelés or macarons, I spent years perfecting my pastry techniques. Always trying to stay up-to-date and inclined to improve and perfect my knowledge, I'm looking for the best Parisian pastries with the tastiest flavors. Intrigued by the techniques of the greatest French chefs, I search and study the smallest details of each to create high-end pastries.

Aware of the difficulty to find the real secrets and recipes of the best, it's with great excitement that I will share all the knowledge I have accumulated over these ten years.

Whether it is in the baking, the structure, the visual/presentation, the texture of a cream, the balance of flavors and textures, I have managed to gather the best advices to reproduce the best French pastries at home.

I can guarantee you that :

In this class, you will learn how to make a perfect choux pastry, bring texture to this pastry, and whip up a light and gourmet cream.

Learn, step by step all the techniques, and discover how to have a perfect balance of light and creamy flavours.

From the very beginner level to the harder skills, you will easily understand what makes the french pastry so famous in the world (a clue: details matter).

I will provide videos and printable recipes to ease your learning process. All steps are understandable for intermediate bakers as well as for beginners. And if you have any questions, feel free to ask, I would be glad to help you as soon as I'm online.

And the icing on the cake: at the end of the course, you will find a bunch of my personal highly recommended adresses if you are passing through Paris (and you want to taste some high-end choux à la crème).

With our 30-day 100% money-back guarantee, there is nothing holding you back from jumping in right now and trying the course out.

Are you ready to take action? See you in the first lesson!

Lea AMK

French Desserts and Gateaux Cakes

Learn how to make french desserts from one of the world's best pastry chefs

Created by Chefshows by Novikov - Online Cooking School

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Students: 34, Price: $29.99

Students: 34, Price:  Paid

In this course Michele Willaume, World Champion of the Coupe du Monde de la Pâtisserie, will teach you several techniques to make classic french desserts - gateaux de voyage and individual dessert cakes. He will show how to make several types of dough (sponge, dacquoise) and fillings (marmalade, jam, namelaka cream) and will teach you essential techniques for working with pastry. After watching this video you will learn how to make several types of dough, fillings and glaze and will be able to make 4 different french desserts. 

French pastry : baking the real French croissants

Baking cake and pastry : All the techniques to make homemade croissants you can find in French bakeries.

Created by Lea AMK - Passionate about French pastry making

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Students: 30, Price: $29.99

Students: 30, Price:  Paid

You are CRAZY ABOUT GOOD PASTRIES and are very DEMANDING in terms of tastes. You want to REPRODUCE high-end french pastries.

You're exactly in the right place if:

You tested french pastry during a previous trip,

Or maybe you're are just expecting to taste one french pastry in your life.

You want to impress your friends; treat your family to a meal

Or simply increase your pastry's skills,

Unfortunately, the best ( and true) french recipes are not easy to find.

It's ancient history now. All the best tips from famous french pastry chefs are in this course.

Why should you enroll in this course?

I'm a french girl living in the Paris region since my birth. I have been passionate about French pastry for almost 10 years now. From simple chocolate cake to wedding cake made for birthdays, to cannelés or macarons, I spent years perfecting my pastry techniques. Always trying to stay up-to-date and inclined to improve and perfect my knowledge, I'm looking for the best Parisian pastries with the tastiest flavors. Intrigued by the techniques of the greatest French chefs, I search and study the smallest details of each to create high-end pastries.

Aware of the difficulty to find the real secrets and recipes of the best, it's with great excitement that I will share all the knowledge I have accumulated over these ten years.

Whether it is in the baking, the structure, the visual/presentation, the texture of a cream, the balance of flavors and textures, I have managed to gather the best advices to reproduce the best French pastries at home.

I can guarantee you that :

In this class, you will learn how to make a perfect croissant, have a beautiful turning with layers of butter, and shape a crispy and airy croissant for your breakfasts.

Learn, step by step all the techniques and gestures, and discover how to have perfect buttered and balanced flavors.

From the very beginner level to the harder skills, you will easily understand what makes the french pastry so famous in the world (a clue: details matter).

I will provide videos and printable recipes to ease your learning process. All steps are understandable for intermediate bakers as well as for beginners. And if you have any questions, feel free to ask, I would be glad to help you as soon as I'm online.

And the icing on the cake: at the end of the course, you will find a bunch of my personal highly recommended addresses if you are passing through Paris (and you want to taste some high-end French croissants).

With our 30-day 100% money-back guarantee, there is nothing holding you back from jumping in right now and trying the course out.

Are you ready to take action? See you in the first lesson!

Lea AMK

Strawberries Tart

The Art of French pastry With ChefSetee

Created by Chef Setee - Master Pastry Chef

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Students: 26, Price: $29.99

Students: 26, Price:  Paid

did you make tarts before ?

your dough are soft and crunchy ?

do you want  make your family happy ?

OK let me  answer all this question i ask

first i want thank you so much for being a part of my course

in this class you will be able to practice all what you learn , i always like to take you in easy way to understand and also i like  to make sure you get it .

whoever you are from hobby to pastry chef .

to be honest with you , you are in right place

in this class i will teach you how to prepare you pate sable

you will learn  how to make your dough ready to use.

i will teach you how to prepare your cream almond pistachio and your Custer

you will learn how to working clean and professional

Im teaching you the art i get from my 18 years of experience all round the world

i really love my job and i always looking for the perfect recipes  and bake with love

is all about love and art that's why im here

Baklava and Flutes – Greek Pastry

Making Baklava and Flute Desserts

Created by Angela Coleman - Baker Greek Pastry

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Students: 9, Price: $19.99

Students: 9, Price:  Paid

This course will walk you through how to make Baklava and Flutes (similar pastry with a slightly different filing and shape).   The recipes have been handed down through multiple generations in my family.   The course includes the recipes, instructional videos, types of tools needed and best practices.  Baklava has been made by many nationalities however this is a recipe from my family from Greece.    I have been making it for about 30 years and both are an absolute hit at any event.   Personally I have sold the baklava for weddings, holiday parties and more.