Chapter 1 of 17 from Dominique Ansel

Introduction

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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.

Topics include: Introduction

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.

Topics include: Introduction

Dominique Ansel

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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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 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.

James Beard Award winner Dominique Ansel teaches essential pastry-making techniques, from dough and fillings to stunning presentation and decor.

A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.

Upload videos to get feedback from the class. Dominique will also critique select student work.

Reviews

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

I loved the course. Dominique did a great job explaining his techniques, and walking the student through the process step by step. He provided a variety of classic pastries. And inspired the student into attempting to make his recipes. Great class.

Chef Dominique is so humble and he knows so much! I'm learning so much and I want to try everything quickly. Thank you so much! I love the classes!

I went to Dominique bakery shop in NY. I ate everything . Everything is delicious. When I saw his name show in Masterclass. I was so happy to learn every lesson. This is worth to become Masterclass member. I would like him to comeback for more lesson . Thank you.

Dominique Ansel enlightens our soul with a dance of pastry aura. His childlike creativity sparks our custard dreams to life.

Comments

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

Urban H.

While I can cook, i've never made a piece of pasty ever or cake etc. So i'm a blank slate for learning how to up my pastry game. And this one so far is looking to be a tasty treat.

A fellow student

Excited to learn from my favorite pastry chef. His bakeries in NYC are my favorite!

A fellow student

I enjoyed the introduction, because it gives a taste of his personality and his working philosophy. I'm looking forward to seeing how it translates into practice.

R K.

Chef Dom is easy to follow and he reminds me of a GREAT mentor from my past, from culinary school OLD SCHOOL CHEF with modern day twist.

Brends E.

Hello, my name is Brenda and I live in Tallahassee Florida. I am excited about the class and cannot wait to start.

Horatio H.

Bonjour Monsieur Ansel et merci beaucoup. This is a terrific way to start the course. I love Fauchon, Poilane, Barthelemy and Le Suffren. These places in Paris, I absolutely must visit on each trip. On your next trip back home, please do visit Le Suffren. Thank you so very much for teaching this MasterClass. I am quite excited to learn from you.

Joseph S.

This a long awaited course for me. Pastry equals joy...excitement...memories long ago!

Amy

I recently started baking, and have fallen in love with it! Can't wait to dive into this course :)

Transcript

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.