Pastry from Scratch: Doughs, Creams, and Cakes with AI Recipe Balancing — PickAClass
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⏱ 3h 📚 29 lessons

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

Shortcrust, Sponge, Creams, Leavened Doughs; AI Adjusts Quantities

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About this course

This course is designed for those who want to take their first steps in the world of pastry or for those who wish to consolidate their foundations. Through practical modules and step-by-step demonstrations, you will learn the fundamental techniques for making basic doughs like shortcrust and sponge cake, classic creams, and sweet leavened goods. A specific module will guide you in using an AI-based tool that helps you recalculate ingredient quantities to adapt recipes for different batch sizes. The course is structured to offer gradual learning that can be applied immediately.

Course contents

6 modules · 29 lessons · 3h

1 Foundations and Organization
Understand the pillars of pastry and prepare your workspace. 4 lessons · 24 min
  1. Welcome to the world of pastry
    Introduction to the course objectives and study method.    6 min
  2. Essential equipment
    Overview of the minimum tools needed to start without waste.    6 min
  3. Ingredients: quality and functions
    Understanding the role of flour, sugar, fats, and eggs in doughs.    6 min
  4. Precision: weighing correctly
    Why a scale is more important than a spoon in pastry.    6 min
2 Shortcrust Pastry: Friability and Method
Master creating the perfect shortcrust pastry for tarts and cookies. 5 lessons · 30 min
  1. The theory of shortcrust pastry
    The proportions between butter and flour for different textures.    6 min
  2. Classic vs. Sablé Method
    Choosing the technique based on the desired result.    6 min
  3. Demonstration: Mixing and handling dough
    Practical guide to avoid overheating the dough and achieve the right texture.    6 min
  4. Thermal rest
    Why refrigeration is mandatory for success.    6 min
  5. Baking and storage
    Oven temperatures and how to keep shortcrust pastry crispy.    6 min
3 Sponge Cake: Lightness and Volume
Learn to create soft whipped batters without the use of chemical leavening agents. 5 lessons · 30 min
  1. The physics of Sponge Cake
    How incorporated air acts as a natural leavening agent.    6 min
  2. Demonstration: Whipping eggs
    Recognizing the 'ribbon stage' of the whipped mixture.    6 min
  3. Incorporating dry ingredients
    Upward folding motions to prevent deflating the mixture.    6 min
  4. The perfect bake
    Oven management and the skewer test for a dry interior.    6 min
  5. Slicing and moistening
    Preparing the base to be filled uniformly.    6 min
4 Classic Creams: Texture and Taste
Create velvety and stable fillings for all types of desserts. 5 lessons · 30 min
  1. Pastry Cream (Crema Pasticcera)
    Ingredients and balancing egg yolks and starches.    6 min
  2. Demonstration: Cooking and control
    Avoiding lumps and eggy flavor through controlled heat.    6 min
  3. Cooling and hygiene
    Managing post-cooking temperature for food safety.    6 min
  4. Diplomat Cream and Chantilly Cream
    Lightening creams with whipped cream.    6 min
  5. Chocolate Ganache
    Creating a perfect emulsion between cream and chocolate.    6 min
5 Sweet Leavened Doughs: The Patience of Dough
Understand fermentation and create soft breakfast pastries. 5 lessons · 30 min
  1. Baker's yeast
    How to activate and manage fermentation in sweet doughs.    6 min
  2. Demonstration: Brioche dough
    Developing the gluten network for an elastic structure.    6 min
  3. First and second proofing
    Managing time and humidity for volume doubling.    6 min
  4. Basic shaping
    Creating classic shapes like braids and sweet rolls.    6 min
  5. Finishing and baking
    Egg wash for shine and managing browning in the oven.    6 min
6 Smart Balancing with AI
Use artificial intelligence to customize and scale recipes. 5 lessons · 36 min
  1. AI: Your kitchen assistant
    Which tools to use and how to ask the right questions (prompting).    6 min
  2. Tutorial: Recalculating quantities
    Using AI to scale a recipe from 4 servings to 12.    7 min
  3. Adapting to pan diameter
    Calculating volumes with AI to always use the correct pan.    8 min
  4. Ingredient balancing
    Asking AI to substitute an ingredient while maintaining balance.    8 min
  5. Creating personalized variations
    Generating new recipes based on the fundamentals learned in the course.    7 min
Final project

My Signature Balanced Dessert

Design and create a layered cake consisting of a base (shortcrust or sponge cake) and a cream, using AI to calculate the exact quantities for a specific baking pan you own.

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 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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Certificate of Mastery
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has successfully demonstrated mastery of
Pastry from Scratch: Doughs, Creams, and Cakes with AI Recipe Balancing
Skills demonstrated
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1.2 hrs
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1.4 hrs
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Pastry from Scratch: Doughs, Creams, and Cakes with AI Recipe Balancing
Page 2 of 2
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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