The Art of French Pastry
Celebrated for his innovative twists on classic desserts, Cronut creator and James Beard Award-winner Dominique Ansel has been called the “World’s Best Pastry Chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.
Lesson Plan
01 - Introduction
02 - Dominique’s Journey: Beauvais, Boulud, and the Bakery
03 - Mini Madeleines
04 - Fruit Tart Base: Vanilla Sablé Shell
05 - Fruit Tart Filling: Pastry Cream
06 - Fruit Tart Filling: Quick Strawberry Jam
07 - Fruit Tart Finishing: Classic Strawberry Presentation
08 - Fruit Tart Finishing: Modern Apple Presentation
09 - Chocolate Cake Base: Biscuit
10 - Chocolate Cake Accent: Swiss Mini Meringues
11 - Chocolate Cake Filling: Mousse
12 - Chocolate Cake Finishing: Assembly & Presentation
13 - Bonbon Base: Tempered Chocolate Shell
14 - Bonbon Filling: Dark Chocolate and Banana Passionfruit Ganache
15 - The Perfect Croissant
16 - Case Study: The Cronut
17 - Thinking Creatively About Pastry






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