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Home > Culinary Arts > 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