Journal
Choose the part of pastry you are working on. Each subject begins with a few useful pages, then opens into its complete recipes, ingredients, methods and diagnostics.
Explore my cake recipes and learning catalogue to connect this free knowledge to finished cake compositions. Video classes are not yet published.
Work from a formula
Start with a frequently used formula, or open the complete collection organized by pastry type.
Seven ways into the knowledge
10 primary articles
Understand couverture, cocoa butter, tempering, ganache and chocolate structure before choosing or changing a product.
22 primary articles
Build fruit layers through purée selection, pectin, gelatin, acidity, Brix and controlled freeze–thaw behaviour.
29 primary articles
Control aeration, emulsion, dairy structure, gelatin set and the textures that connect an entremet.
19 primary articles
Plan the full journey from ring and insert to freezing, glazing, thawing and service.
39 primary articles
Diagnose visible pastry failures by separating formula, process, temperature, geometry and storage causes.
41 primary articles
Read product and ingredient behaviour before making substitutions or transferring a formula between suppliers.
97 primary articles
Choose a complete recipe, then open the ingredient, method and troubleshooting notes you need.
Follow knowledge from a finished cake
Choose a finished cake, then move into its formula, ingredients, techniques and the problems you may need to solve.
Verified component guides, ingredients, assembly and troubleshooting.
Verified cake structure and assembly, with published component guides and troubleshooting.
Recipe, mascarpone cream, coffee soaking and stability.
Formula, surface colour, centre doneness, cooling and service.
Assembly, laminated dough and pastry cream.