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Home > Food & Drink > 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

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