Modern Tartlet Fillings: Creams, Curds, and Ganache

This module explores modern tartlet fillings used in contemporary pastry. You will learn how to control texture in creams and curds. The course explains temperature management for smooth results. You will understand how emulsions work in ganache-based fillings. The lessons cover sweetness and acidity balance. You will learn how to layer fillings without collapse. Shelf-life considerations are clearly explained. The module includes timing strategies for assembly. You will also learn how to fix broken or split fillings. This product focuses on precision and professional results.

Format
HD video modules with formula references

Duration
4 hours

What You’ll Learn

• Cream and curd stability

• Ganache emulsions

• Flavor balance

• Layered tartlet assembly

• Storage and shelf-life control

Target Audience
Advanced home bakers, pastry professionals