Patisserie & Chocolate Artistry

Mirror glazes, tempered chocolate and desserts that hold under lights.

28 lessons 11 hours Certificate Community access

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About this course

Lyon-trained technique for entremets, mousse aeration, mirror glaze and chocolate temper. Precision, gram scales and gloss — the desserts that carry a fine-dining menu.

What's included

28 lessons filmed in a working pastry kitchen
Gram-accurate formula pack
Temper and glaze troubleshooting guide
Certificate of Excellence on completion
Lifetime access and updates

Curriculum

1 Module 1 — Foundations3 lessons

Scales, ratios and hydration
Crémeux, ganache and mousse aeration
Sponge and croustillant bases

2 Module 2 — Chocolate3 lessons

Tempering by seeding and tabling
Moulding, shells and shine
Chocolate décor and shards

3 Module 3 — The Entremet3 lessons

Assembly and freezing schedule
Mirror glaze without bubbles
Plating for service and photography