Pastry from Scratch: Doughs, Creams, and Cakes with AI Recipe Balancing — PickAClass
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⏱ 3h 4m 📚 28 lessons

Pastry from Scratch: Doughs, Creams, and Cakes with AI Recipe Balancing

Shortcrust, Sponge Cake, Creams, Leavened Doughs; AI adjusts quantities and corrects errors

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About this course

This course guides you through learning the fundamentals of pastry making, from preparing classic doughs like shortcrust and sponge cake, to creating creams and leavened goods. It is designed for anyone wanting to approach this world, even without prior experience. The structure includes theoretical modules followed by practical exercises to consolidate what you have learned. Within the course, an artificial intelligence-based tool will help you recalculate ingredient quantities to adapt recipes to your needs.

Course contents

6 modules · 28 lessons · 3h 4m

1 Foundations and Ingredients
Understand essential tools and raw materials 4 lessons · 25 min
  1. Welcome to the Pastry Kitchen
    Introduction to the course and the mindset of the modern pastry chef.    6 min
  2. The Pastry Chef's Kit
    An overview of the essential tools to get started without waste.    7 min
  3. The Chemistry of Sweets: Flours and Sugars
    Theory on the functions of carbohydrates in the structure of desserts.    6 min
  4. Fats and Proteins: Butter and Eggs
    Understanding how fats and eggs influence crumbly texture and volume.    6 min
2 Shortcrust Pastry
Master the shortcrust technique for tarts and cookies 5 lessons · 33 min
  1. Theory of Classic Shortcrust Pastry
    The ideal proportions between butter, flour, and sugar.    7 min
  2. Creaming Method vs. Sanding Method
    Technical difference between adding butter at the beginning or at the end.    6 min
  3. Practical Dough: Hands-on
    A step-by-step guide to creating a perfect block of dough.    7 min
  4. Resting and Blind Baking
    Why chilling is essential and how to bake without filling.    6 min
  5. Exercise: Your First Tart
    Practical application of rolling and edging techniques.    7 min
3 Sponge Cake
Learn to create soft and airy bases without chemical leavening 5 lessons · 33 min
  1. The Magic of Air
    Theory on whipped eggs as a physical leavening agent.    7 min
  2. Hot vs. Cold Whipping
    Comparison between techniques to achieve different textures.    6 min
  3. Practical Preparation of Sponge Cake
    Execution of the basic recipe with a focus on the 'bottom-to-top' folding motion.    7 min
  4. Common Mistakes: Why does it deflate?
    Analysis of typical failures and how to prevent them.    6 min
  5. Exercise: Cutting and Soaking
    Practice in layer cutting and preparing a non-alcoholic soaking syrup.    7 min
4 The Art of Creams
Create velvety and stable fillings 5 lessons · 34 min
  1. The Perfect Pastry Cream
    Theory and practice of the basic cream: starches, yolks, and flavorings.    7 min
  2. Variations: Chocolate Ganache
    How to create a stable emulsion between cream and chocolate.    7 min
  3. Chantilly and Diplomat Cream
    Technique for lightening creams with whipped cream.    7 min
  4. Storage and Food Safety
    Temperature management to avoid bacterial risks.    6 min
  5. Exercise: Piping Bag Filling
    Practical exercise on using a pastry bag.    7 min
5 Sweet Leavened Doughs
Understand biological leavening for soft doughs 5 lessons · 33 min
  1. The World of Yeasts
    Difference between fresh yeast, dry yeast, and chemical leavening.    7 min
  2. Basic Brioche Dough
    Creating an enriched dough and managing gluten development.    7 min
  3. Proofing Times
    Theory on cold fermentation vs. room temperature proofing.    6 min
  4. Shaping and Glazing
    How to shape sweet rolls and achieve a golden crust.    6 min
  5. Exercise: Milk Bread Rolls
    Practical production of small breakfast leavened goods.    7 min
6 Balancing and AI
Use technology to customize recipes 4 lessons · 26 min
  1. The Pastry Chef's Mathematics
    Why weighing to the gram matters and how percentages work.    6 min
  2. Guide to the AI Tool
    How to prompt AI to recalculate doses based on the baking pan.    6 min
  3. Adapting Recipes to Needs
    Practical examples of recalculating for less sugar or substitutions.    7 min
  4. Creating Your Own Digital Recipe Book
    Organizing balanced recipes for the future.    7 min
Final project

The Balanced Signature Cake

Create a cake composed of at least two studied bases (e.g., Sponge Cake and Cream), using AI to recalculate the exact doses for your specific baking pan.

What you'll get

  • 📜 Certificate of completion
    Add it to your LinkedIn profile
  • 💬 Personal AI tutor
    Stuck on a lesson? Ask your built-in tutor anything, any time.
  • ♾️ Lifetime access
    Come back anytime, no expiry
  • 📱 Phone or computer
    Works anywhere, any device
  • 💸 14-day refund
    No questions asked
  • ⚡ Short & focused
    3h 4m of practical content

Certificate of completion

Every course you complete on PickAClass issues a credential like this — original, with its own code, verifiable by URL, and detailed about what was actually demonstrated.

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Pastry from Scratch: Doughs, Creams, and Cakes with AI Recipe Balancing
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Performance detail
Coursework summary
Lessons completed 14 / 14
Practice questions 26 / 28
Assignments submitted 4 (avg 4.5 / 5)
Capstone project Reviewed — 4.6 / 5
Total practice 6.2 hrs
Performance benchmark
Cohort rank Top 12% of 1,625
Time to completion 11 days (median: 22)
Mastery score 91 / 100
Practice-question score 94%
Skill verification Verified Skill Path
Verify this credential
pickaclass.com/certificates/PCC-2026-X4F7-AP19
Issued under the academic standards of PickAClass. Skill levels reflect assessed performance against the course's competency rubric. This is an original credential of this platform.

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Frequently asked

What do I need to take this course? +

Just a phone or computer with internet. No installs, no special hardware.

How do I pay? +

By card via Stripe. We don’t store card details — Stripe handles them securely.

Can I get a refund? +

Yes — full refund within 14 days, no questions asked.

How long will I have access? +

Forever. Once you purchase, the course is yours to revisit anytime.

Will I get a certificate? +

Yes. On completion you'll receive a certificate you can add to your LinkedIn profile.

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