Yann Couvreur Teaches Elite Parisian Pastries (Enrollment Closed)

Yann shares the story of his pastry adventure that started over 20 years ago. At first, his dream wasn't even pastry, but now he runs over 10 Parisian Patisseries in France and all over the world. He introduces us to the concept of 3 factors, each of which he applies to all of his pastry creations.

Paris-Brest is a pure French classic pastry, but we have never seen it transformed into an eclair like this. For your first bake, Yann takes you through his new recipe and techniques for creating very special eclairs. Learn how to cook, boil, dry, mix, pipe, and bake the pâte à choux dough.

Yann shares his method for the "easiest recipe in the world," but as we know, the basics are often missed when we're trying to get the perfect outcome from our recipes. 

Learn the steps and tricks to making the perfect pastry cream. Yann talks about the most important ingredient in French pastry; butter! In fact, because he is from Britanny, the region in France that produces the most butter, he claims to have been "born with a stick of butter in his hand."

Yann walks you through his detailed, step-by-step process of making a buttercream while maximizing the balance of flavor. 

In this chapter, you'll learn to make a Praline cream that tastes incredible and enjoy the simplicity and pleasure you get from making it.

Learn to caramelize nuts in the oven to finish the PARIS-BREST ECLAIRS. Yann explains the different ways to fill eclairs and the steps you need to take to know when your baked eclair looks perfect. Take a bite and taste the explosion of flavors; the fresh choux pastry, crunchy caramelized hazelnuts, and light and silky pastry cream. You won't be able to stop at one eclair!

Introducing the globally renowned VANILLA MILLE FEUILLE masterpiece by Yann Couvreur. Imagine an a-la-minute Mille Feuille that you can eat with a spoon! Learn to make the Kouign-Amann dough by following the steps to incorporate butter, laminate by hand, and make 4 dough folds with butter and sugar.

Learn to make a "vanilla mayonnaise"! Chef Yann shows us his exquisite techniques, and then, the cherry on top he surprises us with his vision and terminology! :) 

Create the thinnest and the crispiest Mille Feuille of your life. Impossible, right? Yann is very proud of this recipe and technique and passionately shares it with you because we are a pastry family he can trust! Grab a spoon and dig into this dessert!

In this lesson, you'll break through any misconceptions you have about meringues! Meringue doesn't need to be dense. It can be light and airy with less sugar!

A sugar-free whipped ganache! Learn how to cook your recipe to preserve the freshness, make it easier to whip, and find a way to have better natural stability for all your whipped ganache recipes. 

This recipe is Yann's Mother's favorite dessert. In this lesson, he shows you how to enhance the plain flavor of the chestnuts and make Chestnut Cream at home or in a pastry shop.

Follow the assembly steps of this dessert and learn how to make it aesthetically pleasing. The Chestnut paste and pieces bring the sweetness, while the other components impress you with their texture: gluten-free meringue, soft and fresh whipped ganache with Blue Vanilla.

Phase one for the MERVEILLE recipe is creating a chocolate shell for protection, decoration, and, most importantly, a totally unique tasting experience.

Yann teaches you how to work with piping bags and set the correct oven temperatures for a delicious white, smooth, and silky meringue.

Yann shares a method for the “easiest recipe in the word”, but we know, the basics are often what is missed to just get the perfect result in your recipes. 

Gourmet mousse from the hands of Yann Couvreur not only screams flavor, but it also gives you the chance to learn some of the crucial techniques you should implement when you're making mousses: the steps to avoid bouncy textures in the mousse, how to combine dairy with chocolate, tracking of the temperatures, creating even lighter textures, and finally how to prevent the cake collapsing. 

MERVEILLE has never left the menu in Yann's boutiques. He is sharing this updated recipe exclusively with PastryClass students for the first time ever! Gluten-free and with less sugar, you'll taste the crunchy chocolate meringue, the roundness of the milk chocolate mousse, the salty and powerful hazelnut paste with a lasting aftertaste, and the chocolate shell from the very first bite. You won't be able to avoid taking a second (and maybe a third) bite of this unique tasting experience!

Chapter for the new recipe ISATIS TART. Start with the Pâte Sucrée, one of the most essential doughs in french pastry, especially for making tarts. Talk about 3 different hand rolling methods. Learn to shape tarts from the hands of master Yann Couvreur and learn how to prolong the life of tart freshness, shape, and crispiness.

Learn Yann's technique for whipping baking cream with just enough aeration to avoid swelling in the oven, drying out, and losing its wonderful texture. Learn about the density of the cream and its texture advantages throughout this lesson.

Yann teaches you two whipped ganache recipes in this class, with and without chocolate, so you can expand your knowledge of the techniques and variations and take the next step in creating different textures in your desserts.

Over 20 years of experience means Yann knows how to perfect each recipe to the fullest. Learn to take the next step in making nut pastes and control the color and taste experience in this pecan paste recipe.

Gourmand caramel is a secret skill of Yann Couvreur. He teaches you how to make a dry version of the caramel and explains the role of butter. Plus, learn how to create that beautiful caramel color and shiny touch.

Tasting this tart is a truly elite experience. Take a bite of ISATIS TART and experience the explosion of flavors, where you can taste each ingredient individually and understand how they blend simultaneously. Yann has never been more proud to share his techniques for a recipe and see you make it yourself in a pastry shop or at home.