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Food

Introduction

Dominique Ansel

Lesson time 04:34 min

Meet your new instructor: James Beard Award-winning pastry chef Dominique Ansel. 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.

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Dominique Ansel
Teaches French Pastry Fundamentals
James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.
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Pastry, to me, has a very emotional connection with people. We eat food because we need to feed ourselves. But dessert is always an extra. It's always something plus. People will drive very far away for good desserts. People will bring their friends, their family. It's something so simple but something so close to them and so dear to them. They want to share good food with the people they love. And I always, when I create new desserts, think of this and try to apply it into what I create. This class is not just a technical class. It is more wider, and it will open your mind to think of food differently, to think of pastry differently. I'm going to teach you the building blocks of pastry-- the base, the filling, and then the finishing. 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. Today, we're going to make a strawberry tart, an apple tart, some little chocolate bonbon. Bonbon are little bites of chocolate filled with a ganache. 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 chose those recipes because they are simple. They are easy to make at home, and they are still very flexible. You can be really creative by having just a few ingredients, a few basic recipe, and think a little bit out of the box. These are also many of the recipes that I test my chefs on. Before bringing a sous chef and pastry chef on board with my team, I always ask them to do a testing for me. So these are some of the recipe that I will ask them to do. Baking can be really daunting for people, but you should never be intimidated. Baking is about being precise, being calm, and following all the steps. Every time you have a recipe, make sure you scale everything. Make sure you have all the ingredients. Follow all the instruction one at a time, and, for sure, you'll be successful. When people ask me what I do for a living, I always tell them that I do what I love. It's not just a job. It's a way of thinking. 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, to me, the most exciting part. It is where I can really express myself creatively, and I can really connect with my guests. I love baking. I love food, and I want to share it with you. I'm Dominique Ansel, and this is my MasterClass.


The Art of French Pastry

Celebrated 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. 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.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

To think outside the box when it comes to pastry and dessert making

Wish they would give us the recipe from the creativity class.

Mr. Ansel is extremely knowledgeable. Of all the things he taught and shared, I am most looking forward to making croissants.

Really good, really appreciated the section on "trouble-shooting your croissant"


Comments

Radhika

I found the croissant recipe a bit off. The dough needed a little more water than mentioned and baking at 375 F seemed on the lower side to me. I will try the recipe again to see if I missed something. They tasted really good though.

A fellow student

Very easy to understand and looking forward to "trying" some of the recipies

Mary S.

I took an EdX class on the Science of Cooking where I learned the science behind many cooking techniques. I was able to understand how the key ingredients of fat, salt, acid, base, heat, etc. could make or break your cooking. While solving chemistry and physics problems, I experimented with cooking and started baking cakes for my experiments. I gathered all the tools needed and then set out to bake cakes from scratch. My staff were my happy tasters. Now I am taking classes on applying the science I learned to learning new techniques. I am a simple cook and am looking forward to being inspired to attempt desserts beyond my simple cake recipe.

A fellow student

I reduced the recipe to one third as I don’t have enough neighbours to eat 100! Worked well , very light though would add more lemon rind and perhaps flour as a bit eggy. Didn’t need to place another tray in the oven as the baking pan already has extra length on the sides to prevent the base from touching the rack.

Michelle L.

Dominique Ansel tastes pastry to another level, even though you might have made a chocolate cake or croissant before, Dominique shows you all the tricks and tips, and best techniques. the desserts he has shown in this course can be used alone or combined. I learnt a lot from the techniques and what I have done in the paste like over mixing, no resting ingredients - thank you Dominique for sharing you passion

Jenn H.

What an incredible class. I work in a bakery and I've taken the skills taught in this class to work with me. What a difference it has made in my work. Let's do another one!

Ramona W.

I found out about Dominique by researching a recipe that I really wanted to try. Cannele de Bordeaux. When I try a recipe, I want to have all the ingredients (even if I have to look for the original ingredient sources) and the proper equipment. I reached out to my French Foreign Exchange student to help me find the Cannele molds and he sent me a beautiful set! I couldn't even find these anywhere! I am so proud of my molds and have successfully made the recipe several times to share with friends. I'm so excited to have found Dominique's MasterClass and can't wait to watch and learn from the BEST!

Janet T.

Times out and cannot view lesson. I notice that many others have had this problem 10 plus days and it is still not fixed??? That's a problem.

Jenny W.

So frustrating that these videos look like they're downloading but then 'times out' and none of the ones that I have opened have played! What's happening?

Ardith W.

This was The Most exciting class for me , SOinspiring , SO BEAUTIFUL, AND SOOOOOO. ANY LESSONS, Thank you soooooo much Chef! Your class was Fabalous