Description
Master pastry cream, crème légère, crème diplomate, and crème mousseline with a stepwise thickening and cooling protocol. You will learn starch choices, egg tempering, and whisk cadence to avoid lumps and scrambled bits. A texture clinic explains how to dial viscosity for eclairs, mille-feuille, choux buns, and fruit tarts. We cover flavor layering—vanilla bean extraction, citrus zest oil release, chocolate temper alignment, and coffee infusion. You will practice rapid-cool methods to keep custards food-safe and glossy. Stability add-ons include gelatin bloom timing, mascarpone folding, and whipped cream reinforcement without weeping. A fruit-inclusion module teaches pH balancing and water activity control for crisp shells. We provide fault trees for rubbery, runny, or grainy textures with exact correction steps. Service guides show pre-fill vs. last-minute fill strategies for home delivery. Finish with diplomat creams that slice neatly yet melt on the palate.
Step-by-step videos + texture clinic worksheets + safety and service guides
3 hours
Tempering, starch science, viscosity targets, flavor infusion, stabilization, rapid cooling, service timing.
Bakers upgrading custard reliability for pastries and layered desserts.
