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Home > Food > Dominique Ansel Teaches French Pastry Fundamentals

Introduction
Dominique’s Journey: Beauvais, Boulud, and the Bakery
Mini Madeleines
Fruit Tart Base: Vanilla Sablé Shell
Fruit Tart Filling: Pastry Cream
Fruit Tart Filling: Quick Strawberry Jam
Fruit Tart Finishing: Classic Strawberry Presentation
Fruit Tart Finishing: Modern Apple Presentation
Chocolate Cake Base: Biscuit
Chocolate Cake Accent: Swiss Mini Meringues
Chocolate Cake Filling: Mousse
Chocolate Cake Finishing: Assembly & Presentation
Bonbon Base: Tempered Chocolate Shell
Bonbon Filling: Dark Chocolate and Banana Passionfruit Ganache
The Perfect Croissant
Case Study: The Cronut®
Thinking Creatively About Pastry