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    13 week cooking course

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    • Introduction to Cooking
      • 1.1The Importance of Cooking
      • 1.2Basic Kitchen Tools
      • 1.3Safety in the Kitchen
      • 1.4Essential Cooking Techniques
    • Understanding Ingredients
      • 2.1Common Spices and Herbs
      • 2.2Seasoning Techniques
      • 2.3Types of Proteins, Carbs, and Veggies
      • 2.4Ingredient Pairings
    • Making Breakfast
      • 3.1Egg Cooking Techniques
      • 3.2Baking Bread and Pastries
      • 3.3Healthy Smoothies/Juices
      • 3.4Breakfast Around the World
    • Lunch Creations
      • 4.1Salad Compositions
      • 4.2Savory Soups
      • 4.3Sandwich Artistry
      • 4.4Quick, Nutritious Lunches
    • Dinner Delights
      • 5.1Perfectly Cooked Meat
      • 5.2Vegetable Techniques
      • 5.3Complex Carbohydrate Dishes
      • 5.4Plating and Pairing
    • World Cuisine: Asia
      • 6.1Intro to Asian Spices
      • 6.2Asian Noodle Dishes
      • 6.3Asian Rice Dishes
      • 6.4Traditional Asian Desserts
    • World Cuisine: Europe
      • 7.1Italian Cooking Basics
      • 7.2French Culinary Techniques
      • 7.3Spanish Cuisine
      • 7.4British Food Traditions
    • Desserts
      • 8.1Basic Cake Baking
      • 8.2Pie Making Basics
      • 8.3Making Ice Cream and Sorbets
      • 8.4Chocolate Treats
    • Baking and Bread Making
      • 9.1Different Types of Dough
      • 9.2Kneading Techniques
      • 9.3Sourdough Bread
      • 9.4Sweet Pastries
    • Vegan and Vegetarian Cooking
      • 10.1Proteins for Vegan/Vegetarian Cooking
      • 10.2Interesting Salads
      • 10.3Hearty Vegan and Vegetarian Meals
      • 10.4Vegan/Vegetarian Desserts
    • Gluten Free Cooking
      • 11.1Gluten Free Ingredients
      • 11.2Gluten Free Baking
      • 11.3Gluten Free Meals
      • 11.4Gluten Free Desserts
    • Healthy Eating and Nutrition
      • 12.1Understanding Food Labels
      • 12.2Making Healthier Swaps
      • 12.3Balanced Meal Planning
      • 12.4Cooking for Physical Well-being
    • Kitchen Finale and Consolidation
      • 13.1Review of Techniques
      • 13.2The Food and Wine Pairing
      • 13.3The Perfect Dinner Party
      • 13.4Course Reflection

    Baking and Bread Making

    Sweet Pastries: From Dough to Delicious

    various baked products made of dough

    Various baked products made of dough.

    Sweet pastries are a delight to the senses, with their enticing aromas, beautiful shapes, and delicious flavors. In this unit, we will explore the process of making sweet pastries, from preparing the dough to baking and decorating.

    Introduction to Sweet Pastries

    Sweet pastries come in a variety of types and styles, from flaky croissants and Danish pastries to rich and buttery brioche. Each type of pastry has its own unique characteristics, but they all share a common foundation: a dough enriched with butter and sugar.

    Making Sweet Pastry Dough

    The first step in making sweet pastries is to prepare the dough. This usually involves combining flour, sugar, and butter, along with other ingredients such as eggs, yeast, or milk, depending on the type of pastry. The ingredients are mixed together until a smooth, pliable dough is formed.

    One key aspect of making sweet pastry dough is the incorporation of butter. This is often done through a process called lamination, which involves folding the dough multiple times to create thin layers of butter within the dough. This results in a flaky, light texture once the pastry is baked.

    Techniques for Rolling and Shaping Sweet Pastries

    Once the dough is prepared, it is then rolled out and shaped into the desired form. This can range from simple shapes like rounds or rectangles for pastries like pain au chocolat, to more complex shapes like the characteristic spiral of a cinnamon roll or the intricate braiding of a challah.

    The dough should be rolled out evenly to ensure uniform baking, and any fillings should be spread or placed evenly to avoid any gaps or overly dense areas in the finished pastry.

    Baking Sweet Pastries

    Baking is a crucial stage in the pastry-making process. The temperature and timing must be just right to achieve the perfect balance of a golden, crisp exterior and a soft, tender interior.

    Most sweet pastries are baked at a high temperature (around 200-220°C or 400-425°F) for a relatively short time. This allows the water in the butter to evaporate quickly, creating steam that lifts the layers of dough and results in a flaky texture.

    Decorating and Finishing Sweet Pastries

    The final step in making sweet pastries is the decoration and finishing. This can involve a simple dusting of powdered sugar, a drizzle of icing, or a more elaborate decoration with fruits, nuts, or edible flowers.

    Some pastries may also be filled after baking, such as cream puffs or éclairs, which are piped full of whipped cream or pastry cream.

    By following these steps and techniques, you can create a wide variety of sweet pastries to enjoy and share. Happy baking!

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    Next up: Proteins for Vegan/Vegetarian Cooking