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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