The Butter Book Courses - Ingredients Basics - 6 Lessons

Let’s start at the very beginning with quality ingredients. You first need to understand what ingredients are before you know what they do, how they react, and how we use them here at The French Pastry School. In this course, we’ll explore the fundamentals behind pastry’s most commonly used ingredients, eggs, sugar, flour, butter, milk, and cream, all the while teaching you about their basic functions and how they interact with one another in recipes.

• Basics of Butter
• Basics of Eggs
• Basics Of Ingredients
• Basics Of Milk & Cream
• Basics Of Sugars
• Basics Of Wheat Flours