Chris Morais_
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Chef Chris Morais * Pastry Ebooks*
Complete collection of professional pastry recipes
What students are saying:
Learn everything you need from Chef Chris Morais to start your professional pastry journey.
Technical and professional knowledge to transform your baking skills! There are more than 100 professional recipes, with detailed explanations, advanced techniques and mastery of the ingredients. All the information you need to help you achieve amazing results in your pastry!
Special Launch Price: From $87,00 to $37,00
Chris Morais
Graduated in Culinary Arts in Brazil and specialized in Pastry in France, Chris Morais has been working in the area for over 12 years and dedicated to teaching pastry for over 9 years with classes.
With a steady drive for technical improvement, she inspires professional and amateur pastry chefs by sharing her original and distinctive work on social media. His creations stand out for their sophistication, aesthetic harmony, and the use of advanced techniques that follow international confectionery trends.
Essential knowledge for every professional pastry chef
Stop just following recipes—start mastering them. If you want real results, you need more than just instructions. These e-books give you the “why” behind each technique, offering in-depth knowledge of ingredients and clear explanations of the physical and chemical reactions involved in pastry preparation. With a full understanding of every step in the process, you’ll gain real control over your results—so your pastries come out perfect every time.
¡Don't miss this opportunity—get your e-books now! Gain access to the best recipes and professional techniques that will transform your pastry skills and take your creations to the next level.
Chris Morais_
Learn the best recipes and techniques to produce professional Glazing
You will learn
How to make mirror glazes with beautiful, vibrant and natural colors:
• Hibiscus glaze
• Red pitaya (dragon fruit) glazing
• Hibiscus and beetroot glaze (video lesson)
• Blue glaze
• Yellow glaze
• Glaze with 70% chocolate
• Neutral Glaze
• Basic glaze (for use of artificial colors, if desired)
• Bonus: shiny glossy cocoa glaze
Learn the best recipes and techniques to produce cookies in a professional way
You will learn
• Vanilla cookie
• Almond and lemon cookie
• Hazelnut cookie
• Coconut cookie
• Chocolate chip cookie
• Fondant cookie
• Walnut, apricot and orange cookie
• Special and ovenable ganaches of caramel, white chocolate, milk chocolate and dark chocolate.
• Creamy caramel
• Red fruit jelly (With texture ideal for filling cookies)
• Dark chocolate chip cookie
Master the essential techniques behind classic pastry creams
You will learn
• Basic information about the physicochemical principles associated with confectionery.
• Information on the compositions and functions of the ingredients used in the preparation of the creams studied in the module.
• The main reactions that occurred in the preparations studied.
• Recipes for classic creams and their variations, such as lemon cream, coffee, almonds, cheesecake, crème anglaise, crème brulée and the right methods to get the best results
• Understand the balance of the formulations studied.
Learn how to make those delicious caramel candies and many types of caramels
You will learn
• How to make soft and tasty caramel candies with a durability of up to 30 days.
• Information on temperatures, sweet spot, molding, cutting and packaging.
• Caramel recipes with different textures (creamy, fluid and glazed)
• How to make invert sugar to use in recipes and obtain better textures.
• Know the ingredients and their functions in the caramels.
• Understand the reactions during the preparations and the balancing of the formulations studied.
Learn the proper techniques to prepare flawless pastry doughs every time
You will learn
• Balanced recipes and all the correct techniques for the preparation of basic pastry doughs, such as puff pastry, choux dough, sablée dough and cakes.
• Basic information about the physicochemical principles associated with confectionery.
• Information on the compositions and functions of the ingredients used in the preparations studied in the module.
• The main reactions that occurred in the preparations studied.
• The balancing of formulations of the preparations studied in the module.
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More than 30 professional recipes for ganaches and namelakas
You will learn
- How to create new ganache recipes with extended shelf life.
- How to calculate balance, improving the quality of ganaches and solving problems.
- The functions of the ingredients used and how they react with each other.
- All preparation methods and the correct working temperatures.
21 ganache and namelaka recipes. Including, in addition to the classic ganaches with creamy and cut texture, ganache with cognac, caramel, pistachio, tiramisu, caramelized white chocolate and many other recipes! - Comes with 2 extra handouts with 14 more ganache and namelaka recipes
Learn tips and recipes for making cookies in a professional way
You will learn
- Classic chocolate chip cookie
- Brownie cookie
- Almond and pistachio cookie
- Nut cookie
- White chocolate coconut cookie
- Cheese, coconut and guava cookie
- Hazelnut cookie with chocolate and caramel
- Semisweet chocolate ganache
- Creamy chocolate brigadeiro
- Creamy salted caramel brigadeiro
- Guava paste
More than 30 professional recipes for ganaches and namelakas
You will learn
- How to create new ganache recipes with extended shelf life.
- How to calculate balance, improving the quality of ganaches and solving problems.
- The functions of the ingredients used and how they react with each other.
- All preparation methods and the correct working temperatures.
21 ganache and namelaka recipes. Including, in addition to the classic ganaches with creamy and cut texture, ganache with cognac, caramel, pistachio, tiramisu, caramelized white chocolate and many other recipes! - Comes with 2 extra handouts with 14 more ganache and namelaka recipes
Learn tips and recipes for making cookies in a professional way
You will learn
- Classic chocolate chip cookie
- Brownie cookie
- Almond and pistachio cookie
- Nut cookie
- White chocolate coconut cookie
- Cheese, coconut and guava cookie
- Hazelnut cookie with chocolate and caramel
- Semisweet chocolate ganache
- Creamy chocolate brigadeiro
- Creamy salted caramel brigadeiro
- Guava paste