British Baking course, with Mary-rose Sanchez
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Teacher: Mary-rose Sanchez
Course content: 4 hours of HD video + extra content in PDF
British pastries are known worldwide for the quality of their recipes, and for their excellent traditional flavors that never go out of style. A style of pastry undoubtedly deeply rooted in British homes, and that you can now enjoy at the Cake School by the best known native chef of our country: Mary-rose Sanchez.
Discover with Mary-rose the secrets of the pastry style that is in her blood: the different methods of making dough, the preparation of ingredients and materials, and all the tricks that will take your desserts to the next level.
You will learn step by step how to prepare super fluffy doughs, soft and tasty cakes that last for days like freshly made, juicy baked goods full of aromas and contrasts that will surprise your family and guests.
You will learn to make a delicious Loaf Cake made with parsnip, walnuts and apricots, with a spicy dough that gives off incredible aromas . And all this topped off by a maple and cinnamon syrup frosting and some homemade toffee nuts, to complement its delicate and daring flavor.
Then you will make a Lemon Meringue Pie Cake, a cake inspired by the traditional British Lemon Pie: a lemon cake that is a delicacy in itself, filled with a delicious lemon truffle and white chocolate , topped by a lemon curd bath and covered with delicious toasted meringue and confit lemon. Without a doubt, a super elegant dessert so light that it will be the finishing touch for any celebration.
Mary-rose will also show you her exclusive recipe for Ferrero Cake , a tart with a juicy brownie, an explosive Ferrero cream, a crunchy topping like the outside of chocolates and a golden finish that make this dessert a staple for chocolate lovers. Its flavors and fillings are so well achieved, you will think you eat a giant Ferrero when you taste it!
And finally, you will make a fun Battenburg Cake, a delicate and elegant sponge cake flavored with strawberries and cream, which hides a fun secret inside : a gingham pattern that will surprise your family when they enjoy it.
All this, while Mary-rose tells you each and every one of her tricks to bake perfect cakes: no cracks, volcanoes, well leveled, with a golden exterior but no crust ... you will learn all the secrets of British pastry style, some knowledge! they are priceless!
A very complete baking course suitable for all levels , explained step by step and with techniques that you can then apply to any dough and preparation you want to make. Get ready to dazzle everyone with your desserts!
Lesson 1: Introduction
Meet Mary-rose and her world, and discover with her everything you are going to learn together in this course.
Lesson 2: Mise en place
The secret of any recipe is a good mise en place or preparation. In this lesson, Mary-rose will talk to you about the ingredients, how to select, measure, weigh and prepare them, and finally, how to prepare your molds for the best results.
Lesson 3: Spiced Apricot and Parsnip Loaf Cake
Learn how to make a delicious spiced loaf cake, made with parsnip, apricots and walnuts, and made with the volume method. Then prepare a delicious and easy maple syrup and cinnamon frosting, and learn how to caramelize your own walnuts to decorate this delicacy.
Lesson 4: Lemon Meringue Pie Cake
A cake inspired by the traditional British Lemon Pie, the first dessert that Mary-rose learned to make with her mother. An incredible lemon sponge cake made with the All-in-one method, with lemon truffle and white chocolate, covered with Lemon Curd, Swiss meringue and candied lemon that you will learn to make in the videos. Perfect for the finest palates!
Lesson 5: Ferrero Cake
An almost cult cake for chocolate lovers, it is made up of an extra juicy and chocolatey sponge cake made using the melted method, with a Ferrero cream filling and crunchy topping, finished with a Ferreros crown and an incredible golden touch. A real luxury within the reach of any confectioner!
Lesson 6: Battenburg Cake
To finish, you will learn how to make the fun Battenburg Cake in tart version, a delicate and soft sponge cake with strawberries and cream made with the volume method, with a delicious strawberry buttercream and natural strawberries, and with a surprise inside: a pattern of squares vichy which is a feast for the eyes and the palate.
Lesson 7: Cake Tasting
How could it be otherwise, this confectionery party had to end by tasting all the sweets made. Mary-rose will accompany you with a classic Earl Gray tea and together you will see the cut and the tasting of each of the elaborated cakes. Bon Appetite!
Mary-rose Sanchez is British, and has lived in the United States for more than 20 years. Pastry chef graduated from Stratford-on-Avon Catering College , has her workshop in Botarell (Tarragona) and is dedicated to teaching courses throughout the United States.
He works as a product demonstrator for the well-known pastry firm Squires Kitchen. He is also part of the Fantasía by Escribà team in Singapore , and has taught at Escribà Academy Barcelona . He also frequently collaborates by training students at INS Escola d'hoteleria i Turisme de Cambrils and at the Associació Hotelera de Salou, Cambrils i La Pineda , two highly prestigious schools in the world of haute cuisine.
In 2015 she was the winner of a gold medal at the prestigious Cake International fair in Birmingham , in a tasting where the jury also valued the excellence of her recipes on more than 100 applicants.
Mary-rose is a great teacher, dedicated and passionate about pastry, who will explain each and every one of her tricks to you without reservation in this wonderful and very complete course exclusively for the Cake School.
- Table of measurements and equivalences
- Teacher's message
- Tools and materials for baking
- Traditional British Baking Methods
- Special: Basic ingredients for baking
- Spicy Loaf Cake Recipe
- Lemon Meringue Pie Cake Recipe
- Ferrero Cake Recipe
- Buttenburg Cake Recipe
- Tips and tricks for a perfect cake
TOOLS AND MATERIALS
- Kitchen Aid mixer or similar
- Digital scale
- Measuring spoons
- Measuring jug
- Various bowls and bowls
- Silicone spatula / tongue
- Baking paper
- 20-22 cm round mold. diameter
- Cotton cloths and clips
- Cooling rack
- Small angled spatula
- Silicone / pastry brush
- Pastry bag
- Wilton Star Nozzle 1M
- Saucepan for bain marie
- Manual rods
- Oven trays
When is this course held?
Anytime you want! When you buy a Cake School course it is yours forever: you will be able to watch the lessons at any time and as many times as you want. And if you have any questions during the course, you can ask them directly in the Course Forum, where the teacher and our team will help you immediately.
Do I need to have previous experience?
Not at all. This course is suitable for any level, both for people who have never made a cake and want to learn how to make them, and for those who have already made cakes and want to improve the flavors and textures of their recipes. Be that as it may, in this course you will learn a lot and enjoy it even more.
Do I need special tools to do it?
You will only need the tools that you usually use to cook and prepare your cakes, sure that most of you already have them at home, or you can replace them with other materials that you already have. Mary-rose will give you ideas to do it, so taking this course will cost you hardly anything!
Can I make any recipe after completing the course?
Of course yes. Mary-rose will teach you various baking methods that she will apply in the recipes in this course, but that you can apply later in any recipe you want to make. With what you will learn in this online course, you will be able to make any cake you imagine with a spectacular result.
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