List of ingredients for the Pastry Beginner course 2.

Name Quantity, grams Comment

Powdered gelatine 200 Bloom 15

All-purpose flour (9-10.5% protein) 503

Almond powder 237

Amaretto liqueur 50

Baked speculoos 400

Baking powder 9

Blackberries (fresh or frozen) 100

Brown sugar 70

Butter 82% 507

Cinnamon powder 5

Citric acid 3

Cocoa powder 30

Coconut puree 222

Cornstarch 10

Cream cheese 435

Crème de cassis liqueur 15

Dark chocolate Valrhona Guanaja 70% 200

Egg white powder 6

From 14 whole eggs

Egg whites 415 approximately

From 9 whole eggs

Egg yolks 176 approximately
Fresh cherries Sufficient quantity Used for decoration

Fresh coconut Sufficient quantity Used for decoration

Fresh lime Sufficient quantity Used for decoration

Fresh raspberries Sufficient quantity Used for decoration

Raspberries (fresh or frozen) 130

Glucose syrup 309

Greek yogurt 125

Honey 35

Icing sugar 90

Inverted sugar 2

Lemon juice 131

Lime zest 7

Lotus cookies 8 pcs

Milk 3.2% 160

Muscovado sugar 115

Pectin NH 16

Pectin X58 2

Pink water-soluble colorant Sufficient quantity

Pitted cherries 150

Potato starch 30

Raspberry puree 335

Salt 7

Sour cream 30% 118

Strawberries (fresh or frozen) 100

Sugar 984
Vanilla 4 pcs

Whipping cream 35% 794

White chocolate Cacao Barry Zephyr

34% 135

White chocolate Valrhona Opalys 33% 150

White water-soluble colorant 3

8 eggs
Whole eggs 370 approximately

Xanthan gum 5

Yogurt powder 10
 List of the necessary tools and equipment for the Pastry Beginner course 2.0
(Photos are given for illustrative purposes only. It is not necessary to have exactly the same tools and equipment)

Name Photo Quantity Necessary Optional Comment

A whisk 1 pc +

A heat-resistant silicone spatula 1 pc +

A pastry brush 1 pc +

A knife 1 pc +
 Scissors 1 pc +

A plastic scraper 1 pc +

A small offset spatula 1 pc +

A cutting board 1 pc +

A fine strainer/sifter 1 pc +
A medium offset spatula 1 pc +

A fine zest garter 1 pc +

Measuring cups 0.5L 4 pcs +

Plastic bowls 1L 5 pcs +

A saucepan 1L 1 pc +
 A silicone mat 1 pc +

Silicone perforated mat 1 pc +

A glazing rack 1 pc +

Precise scales at a pitch of 0.5 g 1 pc +

A digital probe thermometer 1 pc +

An infrared thermometer 1 pc +

A hand blender 1 pc +

A planetary mixer 1 pc +
 A food processor 1 pc + Is used to make praline

Cling film 1 roll +

Baking parchment paper 1 roll +

Disposable pastry bags 1 roll +

 Disposable paper muffin mold 9 pcs +
(bottom d=5 cm, top d=6.5 cm,
h=4 cm, V=85 ml)

A Closed Star piping tip d=11 1 pc +

mm

A Parisian spoon 1 pc +

A round piping tip d=10 mm 1 pc +

 An éclair piping tip (Ateco 1 pc +
№230)

An éclair cutter 1 pc +

An Open Star pastry tip 1 pc +

d=15 mm (Martellato BF0867) Is used to pipe the éclairs

Open Star piping tip d=12 mm 1 pc +

A metal frame 35х35 cm and 1 pc +
h=3 cm

A round baking ring d=18 cm 1 pc +

A heat gun 1 pc +

A blowtorch 1 pc +
Paper towels 1 roll +

Guitar sheets 2 pcs