Course Chapters

  • 1

    Choux Pastry & Profiteroles

    • Foundation of Choux Pastry & Filling Profiteroles

    • Choux Pastry & Profiteroles Recipe - Download

  • 2

    Sablés Breton

    • How to Make Sablés Breton Tart Shell

    • Lemon & Fruit Curd

    • How to Make a Rich & Smooth Pastry Cream

    • Assembly: Mixed Berry & Fruit Sablé

    • Sables Bretons Tarte Recipe - Download

  • 3

    Sweet Paste - Tart

    • How to make a Sweet Paste, Roll, Line & Blind Bake

    • Assembly: Chocolate Tart

    • Chocolate Tart Recipe Download

    • Assembly: Mixed Berry Tart

    • Mixed Berry Tart Recipe Download

  • 4


    • Cold Meringue - Eton Mess Application

    • Boiled Meringue - Lemon Pie Application

    • Warm Meringue - Oreo and Vanilla Mousse Cake Application

What You'll Learn

Learn the art and the French discipline in pastry. From fundamentals to techniques, this course is all about French patisserie.

  • How to make a Sable Bretons from scratch and finish it off in several ways

  • How to make a choux paste that can be used for profiteroles and many variations of it

  • Text length of individual points can be shorter or longer depending on your needs

Instructed by

Head of Faculty

Chef Christiane Trilck

Chef Christiane is trained in Culinary at the RBZ University, Germany for three years as a Masterchef. Over a span of 20 years, she has been an executive pastry chef at The Waldorf Astoria, Versace Hotel, Madinat Jumeirah in the UAE, Intercontinental Phoenicia in Beirut & The Grove Watford. She has also worked with the British chocolate master, Tony Hoyle & Celebrity Chef, Jo Barza. Her training experience includes being a key pastry trainer for Hilton Hotels, Waldorf and Conrad Hotels across the Arabian Peninsula.