In this course we will cover:Pate au Choux: with this technique you can make : Profiteroles, Paris-Brest, eclairs or even churros Creme patissiere :   basic thick vanilla cream to fill up a variety of desserts and sweet breads Creme chantilly: light vanilla cream ideal to finish up any dessert decoration.  Chocolate ganache glaze: ideal to glaze profiteroles, cakes, sweet breads, and pastries. Sweet crust pastry dough: perfect for lemon pies, tartlets, fruit tarts.Pate sable : similar to sweet crust pastry but firmer, ideal for strawberry tarts, lemon and citric curds or products with more liquid texture.Entremets: Trendy desserts, cakes and mousses that will catch all the attention.Presentation: we will also learn how to assemble your desserts so there is no mess and frustrations when presenting your masterpiece  At the end of this course you will be able to : *Safe money using well formulated recipes.*Be quick and effective when making a dessert or cake.*Implement your knowledge in your work place, restaurant or home. *Understand the techniques involved in a real patisserie world.*Use your imagination to create new recipes.*Ready to impress your friends and family by making an unforgettable cake at a party or a celebration.*Be confident to start your own project.*Grow an appetite to start your own pastry career.