Biscuit based cakes

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Biscuit based cakes

Early Admission pricing until 26 Jan 2026 Starts February 9, 2026
€273,00 €390,00

VAT Exemption - article 261 4. 4° a of the CGI

This module will introduce you to the world of refined, elegant cakes made from biscuit-style sponge layers—light, airy cakes that form the backbone of some of the most iconic French entremets.
Total learning hours: 10-13 hours
Start date: February 09, 2026
Access: 3 Months
Language: English (Video in French with English dubbing and subtitle options)

What's Included

  • Step-by-step recorded lessons for every recipe
  • Live drop-in Q&A sessions with our pastry chefs
  • Personalised feedback on your work
  • Flexible learning and submission deadlines
  • Earn an Online Certificate
  • Downloadable recipe book

Save 20% on this module when you purchase as part of the Online Professional Certificate in French Pastry Arts

Learn more
Recipe videos are filmed in French with English dubbing and subtitle options available
Recipes

During this module, you will explore three exceptional recipes, each chosen to showcase a unique application of Biscuit based cakes.

Fraizier (French Strawberry Cake)

A fresh and vibrant French classic composed of soft génoise, mousseline cream, and whole strawberries, finished with marzipan or glaze.

Royal (French Chocolate Royal Cake)

A rich and textural entremets made with almond dacquoise, praline feuilletine crunch, and silky dark chocolate mousse.

Forêt Noire (Black Forest Cake)

A decadent chocolate génoise cake layered with kirsch-infused cherries and whipped cream, finished with chocolate shavings.
Equipment

Our pastry modules have been designed for home study, using the tools and space available in a standard kitchen.

Most items can be substituted with what you already have at home, as long as they perform a similar function and allow you to complete each step safely and accurately.

Below is a sample list of equipment used across all the recipes in this module. You will receive a full, detailed equipment list upon enrolment on the course.

  • Electric mixer and Whisk attachment
  • Whisk
  • Silicone spatula
  • Bowl scraper
  • Dough scraper
  • Non-stick spray
    Baking tray
  • Parchment paper
  • Small saucepan
  • Metal pitcher
  • Measuring jugs
  • Stainless steel measure
  • Scale
  • Thermometer
  • Stick blender
  • Sieve / small sieve
  • Paring knife / small paring knife
  • Cling film
  • Piping bag and piping tip (10 mm or similar)
  • Scissors
  • 14 cm ring mold
  • 16 cm ring mold
  • Mixing bowls
Ingredients

Below are examples of the ingredients included in the recipes of this module, beyond what would typically be found in a standard kitchen.

You will get a full list of ingredients for each recipe at the start of each module when you log in to the learning system.

  • Caster sugar 
  • Pastry wheat flour T65 
  • Cocoa powder 
  • Kirsch
  • Extra Bitter Guayakil 64% (Dark Chocolate) 
  • Vanilla powder 
  • Griottines 
  • Frozen decoration cherries 
  • Ground almonds 
  • Icing sugar 
  • Starch 
  • Milk chocolate 
  • Praline paste 
  • Crispy wafer flakes 
  • Syrup 
  • Dark chocolate 
  • Gelatin 
  • Glucose syrup 
  • Strawberry purée 
  • Vanilla pod 
  • Gelatin powder 
  • Liquid cream 
  • Prepared pastry cream 
  • White chocolate 
  • Strawberries

By the end of the Module, you will be able to:
  1. Identify and prepare the key biscuit bases used in French pastry
  2. Understand the layering structure and purpose of each component in a composed cake.
  3. Use the appropriate pastry equipment with confidence and accuracy.
  4. Apply chef-level tips and finishing techniques to elevate the aesthetic and texture of your cakes.
  5. Evaluate your results using the École Ducasse Excellence Checklist

Meet your instructor - Fanny Le Duff

Fanny Le Duff, a graduate of the Brevet Technique des Métiers in Pâtisserie and silver medalist in the Sugar category at the 2019 World Cup of Pastry selection rounds in Bastia, now serves as Head Pastry Trainer at the École Nationale Supérieure de Pâtisserie.

She previously honed her craft in renowned establishments, including Restaurant Les Terrasses ()** in 2017, Maison Aribert ()** in 2018, and the Hotel Restaurant La Pyramide ()** under Chef Patrick Henriroux.

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