Shortcrust pastries

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Shortcrust pastries

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

In this module, you will embark on a journey into the refined and essential world of shortcrust pastries — a foundational element in French pâtisserie.
Total learning hours: 10-13 hours 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 four exceptional recipes, each chosen to showcase a unique application of shortcrust pastry.

Bourdaloue Tart (Tarte Bourdaloue)
A traditional pear and almond tart that highlights texture and balance.

Linzer Tart (Sablés Linzer Aux Framboisesablés Linzer)
A refined take on the classic, using spiced almond sablés and raspberry jam.

Apple Tart (Tarte Aux Pommes)
A visually elegant and flavor-rich French staple.

Lemon Meringue Tart (Tarte Au Citron Meringuée)
A vibrant tart combining sharp citrus, smooth curd, and light meringue.
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 in the course.

  • Baking tray
  • Bowls for mixing and preparing 
  • Saucepans in various sizes
  • Pitcher
  • Ladle
  • Whisk
  • Stand mixer with whisk and flatbeater attachments
  • Stick blender
  • Scales
  • Confectionery or alcohol thermometer
  • Chinois (fine mesh metal strainer)
  • Sieve
  • Ring mold
  • Fillet knife
  • Peeler
    Microplane
  • Parisian apple scoop/melon baller
  • Pastry brush
  • Piping bag and St. Honoré nozzle
  • Silicone mat
  • Parchment paper
  • Cling film
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 

  • Pastry wheat flour T65 
  • Butter 
  • Icing sugar 
  • Almond powder (or almond flour) 
  • Eggs 
  • Apples
  • Caster sugar 
  • Granulated sugar 
  • Brown sugar 
  • Cinnamon powder 
  • Vanilla powder 
  • Pectin Pears 
  • Citric acid 
  • Lemons 
  • Powdered gelatin 
  • Brown rum 
  • Raspberry 
  • Powdered sugar 
  • Potato starch

By the end of the Module, you will be able to:

1. Understand the characteristics and applications of pâte sucrée and pâte sablée

2.  Prepare, roll, and bake sweet shortcrust pastry with consistency and precision

3. Assemble and finish classic French tarts and cookies with attention to texture, balance, and presentation

4. Use equipment and techniques to replicate Ecole Ducasse standards

5 . Apply Chef-level tips to avoid common mistakes and refine your results

6 . Confidently recreate four signature sweet pastries with elegance, flavor, and technical excellence

Meet your instructor - Chef Luc Debove

After earning a Certificat d’Aptitude Professionnel (CAP) in pastry, completing an apprenticeship in pastry, confectionery and chocolate- making, and obtaining his Master Pastry Chef diploma in 1996, Luc Debove has built an exceptional career over the past 30 years. 

He joined Michelin-starred establishments and renowned learning institutions, such as the Meridien Beach Plaza, the Royal Riviera and the Grand Hôtel du Cap Ferrat on the French Riviera, as well as École Bellouet Conseil in Paris.

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