Pastry Basics
Pastry Basics
The Basic Pastry Course is a practical course designed to teach fundamental pastry techniques, from dough to creams, and even basic decorations.
| Typology | Structured amateur course |
|---|---|
| Duration | 4 lessons |
| Frequency | Saturday |
| Number of seats | Max 12 participants |
| Tongue | Italian |
| Note: The course alternates laboratory practice and theoretical explanations, with an accessible approach but based on method and technique. | |
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Basic Pastry Course in Milan
The fundamental techniques for cooking desserts at home, in a conscious way
TheBasic Pastry CourseCongusto is designed for those who love desserts and want to learn how to make them at home with more method, precision, and safety.
It's a courseamateur, accessible, focused onbasics of traditional pastry making, without professional or educational goals.
A short, practical course, designed for enthusiasts who want to understandHow doughs, creams and confectionery preparations really work.
What you will learn in the Basic Pastry Course
During the course, you'll work on the fundamental pastry skills that allow you to create well-made, balanced, and distinctive desserts at home.
In particular you will address:
- Basic doughs: shortcrust pastry, sponge cake, puff pastry
- Baked sweets: biscuits, tarts, simple cakes
- Creams and fillings: custard, ganache, mousse
- Basic garnishes and decorations: meringues, icings, simple finishes
The focus is on understanding the techniques, not on professional production.
Lesson plan
Lesson 1 – Shortcrust pastry and biscuits
- Shortcrust pastry: classic, sandblasted, whipped, cocoa
- Biscuits: bull's eye, coconut sablé, Hungarian
Lesson 2 – Cakes and light bases
- Classic and cocoa sponge cake
- Tart and Genoese cake
- Introduction to the cream puff mixture
Lesson 3 – Creams and fillings
- Classic and chocolate custard
- Lemon and frangipane cream
- Lemon Meringue Cake
Lesson 4 – Mousse and decorations
- Chocolate mousse and cream bavarois
- Italian and French meringues
- Making a semifreddo
Teachers and teaching method
The lessons of thebasic pastry course in Milanare held by Congusto's resident chefs.
Each session alternates practice and theory, at a pace suitable even for beginners.
The goal is to take you homeuseful skills, replicable in everyday cooking.
What does the course fee include?
- Ingredients and raw materials
- Use of professional equipment
- Handouts and teaching materials
- Congusto Cotton Apron
- Preparation and presentation of recipes
👉 This is not a professional course.
If you are looking for a structured path to work in a laboratory or become a pastry chef, discover theProfessional Pastry Chef Course
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