Meet your new instructor: James Beard Award-winning pastry chef Dominique Ansel. Step into Chef Dominique’s bakery as he shares his vision for the class—to teach you the fundamentals of pastry and a curated selection of stunning desserts.
2. Dominique’s Journey: Beauvais, Boulud, and the Bakery
Learn Chef Dominique’s unlikely path from a working-class town in Northern France to the pastry kitchen of a Michelin-starred Manhattan restaurant—and finally—his very own bakery.
3. Mini Madeleines
Chef Dominique believes that there is a precise moment in which a dessert is at its best. Learn how to make mini madeleines, pillowy cakes that can be baked and served within five minutes—when they are at their peak.
4. Fruit Tart Base: Vanilla Sablé Shell
Chef Dominique teaches you how to make a vanilla sablé shell that serves as the base for a set of stunning fruit tarts in the chapters to come. Learn to fonçage and blind-bake pastry dough for a tart shell that serves as the optimal canvas for endless variation.
5. Fruit Tart Filling: Pastry Cream
Pastry cream is an indispensable part of a baker’s arsenal. Learn to make Chef Dominique's classic version, and how to apply the infusion technique to create complementary flavors.
6. Fruit Tart Filling: Quick Strawberry Jam
Chef Dominique teaches you to make a simplified strawberry jam that you’ll use as a robustly flavorful second filling in the strawberry fruit tart.
7. Fruit Tart Finishing: Classic Strawberry Presentation
For Chef Dominique, presentation is one of the most important elements in making pastries. Learn his techniques for selecting, slicing, and glazing fruit, and how to build a beautiful strawberry tart that will impress your family and friends.
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