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Olga Penioza's course
Strat 1 September
who want to learn from colleagues, selected recipes and personal professional secrets
who have taken a lot of MC's and still haven't got ideal lids, skirts and the right "fleshiness," but really want to sell their macarons and earn good money
who simply adore this delicacy, but have no way to tame the meringue, curb the oven, or choose the right baking mat
Parsing - mistakes
and causes
and causes
Inventory and tool list, comparison, choosing
the best one
the best one
Meringue Theory is an introductory course about working with eggs
A list of ingredients and
a brief description of the properties
a brief description of the properties
with accompaniment and practicing materials, which includes not only the technology of making macaroons, but also those programs that many have asked for and waited for
Italians
French
The Swiss
You will get a detailed explanation of how to work with three types of meringue
that is also worthy of being a course in its own right, because it will fit many other confections.
Ganaches based on different chocolates, what to add to whip up, be elastic, and be able to freeze
Working with different dairy products in creams, including cheese
Integration of purees into ganache
Features making fillings like confit, compote, gel
After all, the macaroons deserve different decorations.
... what you would get those very macarons
... what you would get those very macarons
recipes
assembly files
video tutorials
But, most likely, we will give you more in the process of creating
and running the course, as we usually do
and running the course, as we usually do
And, of course, this is a hearty community of pastry chefs, where there is always mutual support, a great mood,
and also tips on where to buy the best / cheaper and even joint purchases from wholesalers
In-depth, comprehensive feedback from Olga Penioza under the lessons, as well as in the assignments when practicing the material.
This is a guarantee that you will succeed if you are ready to work, ask questions, and work on your mistakes.
to videos - 1 year
Individual feedback to the assignments - from Olga Penioza - 3 months
Access to training materials:
Feedback:
to tables and flow charts - indefinitely
(they can be downloaded)
(they can be downloaded)
Chat with support from course participants and supervisor - unlimited
- PDF file "List of ingredients and summary of properties"
- PDF file "List of inventory and tools "
- PDF file "Errors and causes"
- The theory of meringue
- Introduction to working with eggs
- Video lecture (narration and visualisation)
- PDF file with summaries and visualisations
video lesson for the basic recipe without colouring
PDF file with recipe and recipe technology, special colouring agent additions
Recipe in Excel spreadsheet
Lesson 2
video lesson on making
a basic recipe without coloring
a basic recipe without coloring
PDF file with a recipe and description of the technology
of cooking, peculiarities of the introduction of colorants
of cooking, peculiarities of the introduction of colorants
Recipe in Excel spreadsheet
Lesson 3
video lesson on making a basic recipe without colouring
Lesson 1
PDF file with recipe and recipe technology, special colouring
agent additions
agent additions
Recipe in Excel spreadsheet
PDF file with the recipe and description of the technology of preparation, peculiarities of work with cocoa powder of different fatness and alkalization
Recipe in Excel spreadsheet
Lesson 5
cocoa powder cooking tutorial video
video lesson on cooking with cocoa powder
PDF file with a recipe and description of the cooking technology, peculiarities of work with cocoa powder of different fatness and alkalization
Recipe in Excel spreadsheet
Lesson 6
video-lesson of cooking with cocoa-powder
Lesson 4
PDF file with the recipe and description of the cooking technology, peculiarities of work with cocoa-powder of different fat content and alkalization
Recipe in Excel spreadsheet
video-lesson of cooking with flour from different products
PDF file with a recipe and description of the technology of cooking, peculiarities of working with flour from different products
Recipe in Excel spreadsheet
Lesson 9
video-lesson of cooking with flour from different products
PDF file with a recipe and description of cooking techniques, how to work with flour from different products
Recipe in Excel spreadsheet
Lesson 8
Lesson 7
video-lesson of cooking with flour from different products
PDF file with a recipe and description of the technology
of cooking, peculiarities
of working with flour from different products
of cooking, peculiarities
of working with flour from different products
Recipe in Excel spreadsheet
video-lesson of cooking with sublimates and lyophilisates
PDF file with a recipe and description of the technology of cooking, peculiarities of work with sublimates and lyophilisates
Recipe in Excel spreadsheet
Lesson 11
video-lesson of cooking with sublimates and lyophilisates
PDF file with a recipe and description of the technology of cooking, peculiarities of work with sublimates and lyophilisates
Recipe in an Excel spreadsheet
Lesson 12
video-lesson of cooking with sublimates and lyophilisates
Lesson 10
PDF file with a recipe and description of the technology of cooking, peculiarities of work with sublimates and lyophilisates
Recipe in Excel spreadsheet
Italian meringue
4 lessons for each type of meringue
french meringue
swiss meringue
12 lessons
Each recipe contains information about the ingredients, their percentage ratio to each other, cooking technology, terms and conditions of storage, weight of ingredients and mass of the finished product with the allocation of losses.
Working with the recipe in an Excel table makes it possible to calculate the number of ingredients for a given total weight and weight of almond flour.
The Excel table has a list of ingredients with links to stores, the current price, which makes it possible to calculate the cost of raw materials.
Working with the recipe in an Excel table makes it possible to calculate the number of ingredients for a given total weight and weight of almond flour.
The Excel table has a list of ingredients with links to stores, the current price, which makes it possible to calculate the cost of raw materials.
Video lesson on making basic ganache with milk chocolate
PDF file with a recipe and a description of the technology of preparation, characteristics of work. Flavor combinations for the main ingredient.
Recipe in an Excel spreadsheet
Lesson 2
Video lesson on making basic ganache on dark chocolate
PDF file with the recipe and a description of the technology of preparation, the features of the work. Flavor combinations for the main ingredient.
Recipe in an Excel spreadsheet
Lesson 3
Video lesson on making basic ganache on white chocolate
Lesson 1
PDF file with the recipe and a description of the technology of preparation, the features of the work. Flavor combinations for the main ingredient.
Recipe in an Excel spreadsheet
12 lessons
Video lesson on making caramel ganache
PDF file with the recipe and a description of the technology of preparation, the features of the work. Flavor combinations for the main ingredient.
Recipe in an Excel spreadsheet
Lesson 5
Video lesson on making fruit ganache
PDF file with a recipe and description of the technology of preparation, features of work. Flavor combinations for the main ingredient
Recipe in an Excel spreadsheet
Lesson 6
Nut Ganache cooking video lesson
Lesson 4
PDF file with a recipe and description of the cooking technology, features of work. Flavor combinations for the main ingredient.
Recipe in an Excel spreadsheet
Video lesson on making gel
PDF file with the recipe and a description of the technology of preparation, features of work. Flavor combinations for the main ingredient.
Recipe in an Excel spreadsheet
Lesson 9
Video lesson on making compote
PDF file with recipe and description of cooking technology, features of work. Flavor combinations for the main ingredient.
Recipe in an Excel spreadsheet
Lesson 8
Lesson 7
Video lesson on making ganache on ryazhenka (fermented baked milk)
PDF file with the recipe and a description of the technology of preparation, the features of the work. Flavor combinations for the main ingredient.
Recipe in an Excel spreadsheet
Video lesson on making compote
PDF file with a recipe and description of the technology of cooking, peculiarities of sublimates and lyophilisates
Recipe in an Excel spreadsheet
Lesson 11
Video lesson of gel cooking
PDF file with a recipe and description of the technology of cooking, peculiarities of work with sublimates and lyophilisates
Recipe in an Excel spreadsheet
Lesson 12
Video-lesson of confit cooking
Lesson 10
PDF file with a recipe and description of the technology of cooking, peculiarities of work with sublimates and lyophilisates
Recipe in an Excel spreadsheet
Video lesson on assembling and decorating macarons using a meringue cover
PDF file with templates for depositing biscuits. Decor assembly diagram
Lesson 12
Video lesson of assembling and decorating the macarons with end decoration
PDF file with templates for depositing biscuits. Scheme of assembling the decor
Lesson 11
Video lesson on assembling and decorating sandwich type macarons
Lesson 10
PDF file with templates for sandwiching a biscuit. Scheme of assembling the decor
Video lesson on assembling and decorating macarons with drawing on the lid
PDF file with templates for depositing biscuits. Scheme of assembling the decor
Lesson 9
Video lesson on assembling and decorating macarons with lettering
PDF file with templates for biscuit molding. Scheme of assembling the decor
Lesson 8
Lesson 7
Video lesson on assembling and decorating macarons with chocolate transfer
PDF file with recipe and description of cooking technology, features of work. Flavor combinations for the main ingredient.
Video lesson on assembling and decorating a square macaroon
PDF file with templates for depositing biscuit. Scheme of assembling the decor
Lesson 6
Video lesson on assembling and decorating shaped (animal) macarons
PDF file with templates for depositing biscuit. Scheme of assembling the decor
Lesson 5
Video lesson on assembling and decorating a shaped (heart) macaroon
Lesson 4
PDF file with biscuit molding templates. Scheme of assembling the decor
Video lesson of assembling and decorating the cake macaroons
PDF file with templates for depositing sponge cake. Scheme of assembling the decor
Lesson 3
Video lesson on assembling and decorating a pastry macaroon
PDF file with templates for biscuit molding. Scheme of assembling the decor
Lesson 2
Video lesson on assembling and decorating a classic macaron
Lesson 1
PDF file with templates for the biscuit. Decoration assembly scheme
12 lessons
Written reviews of your work
Answers to questions under the lessons
3 phone calls with Olga Penioza
Only for the participants of the
The final price before the start of the stream 590 $
Separate chat with parsing questions in a small group
Webinar
590 $
Written reviews of your workouts
Answers to questions under the lessons
3 calls with Olga Penioza
Only for the participants of the
The final price before the start of the stream 2 010 $
Separate chat with parsing questions in a small group
Webinar
2 010 $
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*You book a place and price with the discount
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