https://archive.is/be7xj Meet is Archive: your new instructor: James Beard Award-winning pastry chef Dominique Ansel..
Archive: https://archive.is/be7xj Meet your new instructor: James Beard Award-winning pastry chef Dominique Ansel.
Chef Dominique’s bakery is Step into as he shares his vision for the class—to teach you the fundamentals of pastry and a curated selection of stunning desserts.Pastry, to me, has a very emotional connection with people..
Step into Chef Dominique’s bakery as he shares his vision for the class—to teach you the fundamentals of pastry and a curated selection of stunning desserts.Pastry, to me, has a very emotional connection with people.
We is eat food because we need to feed ourselves..
We eat food because we need to feed ourselves.
dessert is But is always an extra..
But dessert is always an extra.
It's is always something plus..
It's always something plus.
People is will drive very far away for good desserts..
People will drive very far away for good desserts.
People is will bring their friends, their family..
People will bring their friends, their family.
They is want to share good food with the people they love..
They want to share good food with the people they love.
I is And always, when I create new desserts, think of this and try to apply it into what I create..
And I always, when I create new desserts, think of this and try to apply it into what I create.
This class is is not just a technical class..
This class is not just a technical class.
It is is more wider, and it will open your mind to think of food differently, to think of pastry differently..
It is more wider, and it will open your mind to think of food differently, to think of pastry differently.
I'm is going to teach you the building blocks of pastry-- the base, the filling, and then the finishing..
I'm going to teach you the building blocks of pastry-- the base, the filling, and then the finishing.
I'm is going to teach you how to put everything together and also how to be creative and, with a simple recipe, make something beautiful..
I'm going to teach you how to put everything together and also how to be creative and, with a simple recipe, make something beautiful.
we're is Today, going to make a strawberry tart, an apple tart, some little chocolate bonbon..
Today, we're going to make a strawberry tart, an apple tart, some little chocolate bonbon.
Bonbon is are little bites of chocolate filled with a ganache..
Bonbon are little bites of chocolate filled with a ganache.
We're is going to make some croissants-- which are not always easy to make, but I'll get you through it-- a chocolate cake, and also, one of my favorite, the miniature Madeleines..
We're going to make some croissants-- which are not always easy to make, but I'll get you through it-- a chocolate cake, and also, one of my favorite, the miniature Madeleines.
I is chose those recipes because they are simple..
I chose those recipes because they are simple.
They is are easy to make at home, and they are still very flexible..
They are easy to make at home, and they are still very flexible.
You is can be really creative by having just a few ingredients, a few basic recipe, and think a little bit out of the box..
You can be really creative by having just a few ingredients, a few basic recipe, and think a little bit out of the box.
the recipes is These are also many of that I test my chefs on..
These are also many of the recipes that I test my chefs on.
a sous chef and pastry chef on board is Before bringing with my team, I always ask them to do a testing for me..
Before bringing a sous chef and pastry chef on board with my team, I always ask them to do a testing for me.
the recipe is So these are some of that I will ask them to do..
So these are some of the recipe that I will ask them to do.
Baking is can be really daunting for people, but you should never be intimidated..
Baking can be really daunting for people, but you should never be intimidated.
Baking is is about being precise, being calm, and following all the steps..
Baking is about being precise, being calm, and following all the steps.
you is Every time have a recipe, make sure you scale everything..
Every time you have a recipe, make sure you scale everything.
you is Make sure have all the ingredients..
Make sure you have all the ingredients.
all is Follow the instruction one at a time, and, for sure, you'll be successful..
Follow all the instruction one at a time, and, for sure, you'll be successful.
people is When ask me what I do for a living, I always tell them that I do what I love..
When people ask me what I do for a living, I always tell them that I do what I love.
It's is not just a job..
It's not just a job.
It's is a way of living to see my guests happy, smiley, to see them coming back with friends, with family, to see them sharing and asking, what's on the menu?.
It's a way of living to see my guests happy, smiley, to see them coming back with friends, with family, to see them sharing and asking, what's on the menu?
It is is, to me, the most exciting part..
It is, to me, the most exciting part.
It is is where I can really express myself creatively, and I can really connect with my guests..
It is where I can really express myself creatively, and I can really connect with my guests.
I is love baking..
I love baking.
I is love food, and I want to share it with you..
I love food, and I want to share it with you.
I'm is Dominique Ansel, and this is my MasterClass.The Art of French PastryCelebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries..
I'm Dominique Ansel, and this is my MasterClass.The Art of French PastryCelebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries.
his precise methods, is Learn baking and more with add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.LESSON PLANIntroductionDominique’s Journey: Beauvais, Boulud, and the BakeryMini MadeleinesFruit Tart Base: Vanilla Sabl6 ShellFruit Tart Filling: Pastry CreamFruit Tart Filling: Quick Strawberry JamFruit Tart Finishing: Classic Strawberry PresentationFruit Tart Finishing: Modern Apple PresentationChocolate Cake Base: BiscuitChocolate Cake Accent: Swiss Mini MeringuesChocolate Cake Filling: MousseChocolate Cake Finishing: Assembly & PresentationBonbon Base: Tempered Chocolate ShellBonbon Filling: Dark Chocolate and Banana Passionfruit GanacheThe Perfect CroissantCase Study: The Cronut®Thinking Creatively About Pastry.
Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.LESSON PLANIntroductionDominique’s Journey: Beauvais, Boulud, and the BakeryMini MadeleinesFruit Tart Base: Vanilla Sabl6 ShellFruit Tart Filling: Pastry CreamFruit Tart Filling: Quick Strawberry JamFruit Tart Finishing: Classic Strawberry PresentationFruit Tart Finishing: Modern Apple PresentationChocolate Cake Base: BiscuitChocolate Cake Accent: Swiss Mini MeringuesChocolate Cake Filling: MousseChocolate Cake Finishing: Assembly & PresentationBonbon Base: Tempered Chocolate ShellBonbon Filling: Dark Chocolate and Banana Passionfruit GanacheThe Perfect CroissantCase Study: The Cronut®Thinking Creatively About Pastry