Foundations of French Pâtisserie
From mirror-glazed entremets to crisp sablé tarts, learn the science behind the art. Whether you're aiming for a career as a pastry chef or just want to perfect your craft, these techniques are where it all starts. ✨
A parade of petit gâteaux. Our diploma students show off their creative and beautifully finished individual pastries, a culmination of their hard work and newly acquired skills.
A close-up look at the garnishing process for some of our prettiest petit gâteaux, from delicate piping to the placement of fruit and gels.
A satisfying video showing the cross-sections of various petit gâteaux, revealing the complex layers, textures, and flavors hidden inside each creation.
The dos and don'ts of glazing an entremet. Our chef breaks down the science, explaining the importance of temperature for both the glaze and the frozen cake to achieve a perfect, flawless finish.
Part two of our entremet series: how to properly use a palette knife to smooth the glaze. It's a gentle, feather-light touch to remove excess glaze without disturbing the surface.
The final, nerve-wracking step: transferring the glazed entremet to a platter. Our chef demonstrates the technique to do it cleanly and safely, so you can breathe a sigh of relief.
The grand finale of our entremet series. Watch as our chef completes the glazing process and adds the final decorative touches to the stunning finished cake.
Learn to make the ultimate Italian macarons with delicate, crisp shells and a silky hazelnut ganache. This video includes the full, detailed recipe for you to try.
A pro tip on piping éclairs. Our chef demonstrates the correct angle and pressure to use for a consistent shape, and how to properly prepare your piping bag.
How do you know when your choux pastry is ready? Our chef shows the signs to look for, like the "V" formation, to ensure your batter has the perfect consistency before piping.
About Foundations of French Pâtisserie
We don't just teach recipes; we break down the chemistry behind every glaze and ganache. If you've ever struggled with why your macaron shells didn't rise or why your glaze set too quickly, you'll learn the 'why' here—like the precise 33°C to 37°C temperature bracket needed for a flawless entremet finish.
The Science of Sweets
At Lavonne, we live by Khavanu Pivanu Majja Ni Life! (Eat, Drink, Live Life!). This isn't a classroom where you watch and take notes; it is a full-scale, professional kitchen experience. Our Foundations of French Pâtisserie module is the backbone of our 5.5-month Diplôme de Pâtisserie, designed to take you from a curious home baker to a confident professional.
What You Will Master
We focus on the non-negotiables of French baking. You will spend your days getting your hands messy, mastering the art of the choux pastry—where you’ll learn to look for the 'V' formation in your batter—and understanding the technical rigors of glazing.
- The Entremet Series: Move beyond basics to complex, multi-layered cakes. We teach you everything from blast-freezing to the 'feather-touch' palette technique that keeps your glaze smooth.
- Pâtisserie Classics: From Italian macarons with hazelnut ganache to the perfectly crisp sablé dough for your tarts, we guide you through the precision required to achieve high-end results.
- Ingredient Expertise: We believe in knowing your craft from the ground up, using premium ingredients like Callebaut couverture chocolate.
Who This Is For
This is for the engineer turning chef, the career changer, and the dreamer. We’ve seen it all. Our campuses in Bangalore (Domlur) and New Delhi (Lajpat Nagar) are built to mirror real-world bakery hours because we know that discipline is just as important as creativity. When you join us, you’re not just a student; you’re family. You’ll leave with more than just a certificate—you’ll have a network of fellow Lavonnettes and the grit to handle a professional kitchen. Let’s gooo! 🎓
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