The grammar of fine pastry
Where Foundations covers the shared science, Pâtisserie is the craft built on top of it: the doughs that hold a dessert together, the creams that fill it, the entremets that assemble the two, and the setting agents that make anything gel, set, or stand.
New here? These read in order, 06 through 09, because a finished entremet is doughs and creams assembled with setting agents. The doughs come first.
Pâtisserie Doughs
Short crusts, puff, choux, the sponge family, and enriched viennoiserie bases: how fat, sugar, and gluten set each texture.
07Creams & Meringues
The cream family tree from crème anglaise and pâtissière through mousseline, diplomat, and crémeux, plus buttercreams, ganache, and the three meringues.
08Entremets: Assembly & Finishing
Layered-system engineering, montage discipline, mirror glaze and velvet spray science, and the classic gâteaux broken down.
09Setting & Stabilizing Agents
Gelatin, the pectin family, agar, starches, and the rest: the technical layer under any set, gelled, or stabilized component.