Modern Pastry: The Secrets Of Italian Pastry Review

Modern Pastry Secrets of Italian Pastry

Full Review

Take advantage of this opportunity immediately. Click here and follow to purchase this product and learn how to make colourful and tasty dessert recipes. This program will make you a better pastry chef!

  • Creator: Chef Loris Oss Emer
  • Contents: Online Course, Videos, EBook
  • Price: $49.00
  • Official Website: www.pianetadessertclasses.com
Visit Official Website
Modern Pastry Secrets of Italian Pastry

About The Creator

The creator of this product is known as Chef Loris Oss Emer. He is a well-known Italian pastry chef and his love for pastry making made him embark on a twenty-two-year study of the art, learning it, carrying out various experiments and testing to gather a lot of experience in the field and produce lovely looking pastries. He decided to go digital by using the internet and technology which led him to create this product which he regards as a Pastry-Making University to teach people how to make lovely pastry and build on their love and knowledge of the art.

About The Product

This product is a program that lasts for twelve months and was designed by Chef Loris to teach individuals the art of Italian pastry making and bakery. This program contains a series of online training videos where the creator demonstrates the various recipes of Italian pastry and how you can make them. He also shares his discoveries and recipes. This course will teach you all that you need to know about the processes and build on your existing knowledge and make you an expert pastry maker. In the video series, Chef Loris will walk you through the step-by-step process of achieving the perfect outcome for each recipe, and help you to make lovely and tasty deserts.

The program is divided into two levels known as ‘gold’ and ‘platinum’. Each of these levels lasts for six months with each month focusing on making a particular type of recipe and give you ample time to learn and master that particular recipe. Together with the videos for demonstration, you will also be given a downloadable file of each of the recipe in PDF format to help you know all the things you need. This program was designed for those who are already familiar with cake baking and pastry making in general but can still be utilized by those new to the art. This course has amassed as many as a hundred and seventy thousand students and there are many testimonies and positive reviews on the course by its students.

How This Program Works

As earlier stated, this product contains a video series where Chef Loris will be explaining and demonstrating the processes for making the various deserts he is going to teach you in the program. Chef Loris who spoke Italian which was interpreted to English by a voice will go through the ingredients, the processes and demonstrate from start to finish. This program was created to last for twelve months, with six months for each level. For every month you will be learning how to make and master two or more Italian desserts of different types and in total, you will be learning how to make more than 24 dessert recipes of different designs, style, taste and colour.

When you have signed up for this program, you will be given access to the members' area where you will begin your journey instantly. On the first page of this area, you will find the navigation pane where you can toggle between various sections of your subscription. Here you will find sun pages like "Store", which I am not sure what it is meant for, but you will find links to access the social media pages of the author. Then there is the "My Account" where you can view the full program and your current process. You will find the "Search" where you can use to search on any keyword in the program, the "My Library" which will also refer you to your account and current progress. Also included is the “Settings” where you will be given access to edit details about your account like name, email, your bio, location and other details including selecting the type of notifications you will like to be getting.

Summary Of The Course Schedule

Here I will be discussing a bit about the various dessert recipes you will learn how to make in the course and provide as much detail as possible what you will expect to find in these pages.

Gold Month 1

In this first month, Chef Loris will be teaching you how to make the vanilla biscuit and a mirror glaze with white chocolate. For each of these separate desert types, you will receive a video and a downloadable PDF file of the recipe. the first demonstration video is about 29 minutes in length while the second is 36 minutes.

The first task for you in this month (which from all indications should take you about two weeks to learn and master), will be to make the vanilla biscuit. You will receive in-depth explanations on the ingredients, agents colouring and tools (both from the video and PDF) of making this tasty dessert. In the second lesson Chef Loris will teach you how to make the mirror glaze using white chocolate and explain those things that are most sensitive like the cooking temperature. From the PDF you will find measurement and preparations for the lemon syrup, mango mousse, yogurt and vanilla mousse, yellow mirror glaze and the small meringues.

Gold Month 2

In the first lesson of this month, Chef Loris will be teaching you how to make biscuit-shortbread and crumbly shortcrust pastry. It comes with a 40 minutes long video demonstrating the entire process from start to finish. You will also find in the PDF the list or recipes and process of preparation of the Breton shortcrust, shortbread, milk-chocolate mousse, pear gelatin, ricotta mousse and the white mirror glaze.

In the second lesson of this month, Chef Loris will be teaching you how to make the fruit gelatin – vanilla Bavarian cream. This lesson comes with a 32 minutes long video where Chef Loris demonstrates the entire process step-by-step while explaining some important things you should always have in mind. Then in the PDF, you will also find all these written down including the ingredients, measurement and description. You will find all these for the soft biscuit, persimmon gelatin, dulcey mousse, citron Bavarian cream and the mirror glaze.

Gold Month 3

The first lesson for this month will be to make a gluten-free cocoa marquise – coffee Bavarian cream – chocolate insert. In the 33-minutes video, Chef Loris will show you exactly how to achieve this recipe and demonstrate it step-by-step for you to follow. The PDF also contains all the information on what Chef Loris will be using in the video including measurements and description. You will find the description for the marquise, coffee Bavarian cream, chocolate mousse with Paté a Bombe, chocolate ganache, Prenz crema and mix for airbrush. A warning was also given for the temperature and time.

The second lesson for this month is where Chef Loris will teach you how to make the fruit mousse – microwave pasteurized meringue – chablonage. As usual Chef Loris demonstrates the entire step-by-step process for this recipe in this video of 38 minutes. In the PDF you will find the ingredients and descriptions for all these recipes like the soft coconut biscuit, delicate chocolate and coconut, microwave pasteurized meringue, passion fruit and banana mousse, and mix airbrush gun.

Gold Month 4

The first lesson for this month you will be learning how to make the crunchy base – white chocolate light mousse – cocoa mirror glaze. From the 38-minute video, Chef Loris explains the whole process step-by-step for you to follow. In the PDF you will find the ingredients and description for preparing recipes like crispy pistachio base, almond and chocolate biscuit, light white chocolate and strawberry mousse, pistachio mousse, cocoa glaze with glucose and coral wafers.

For the second lesson of the month, Chef Loris will be teaching you how to make the chocolate mousse with English cream – milk chocolate glaze. You will find his step-by-step demonstration in the 32 minutes long video. Then in the PDF file attached you will find all the ingredients and measurements including descriptions for making the cinnamon biscuit, pear mousse, 55% itakuja chocolate mousse on English cream, transparent wafers with dried fruit, and the milk chocolate mirror glaze.

Gold Month 5

In the first lesson of this month, Chef Loris will be teaching you how to prepare the almond dacquoise – yogurt mousse – fruit confit. He will demonstrate this by walking you through the entire process step-by-step in the 34 minutes long video.  You will also get the PDF format of this lesson where you will find the ingredients, measurement and descriptions of preparing all these recipes. They include almond dacquoise, yogurt mousse, raspberry confit, tempering chocolate on the filmed marble counter, and mirror glaze. Some things were highlighted here which means it must not be skipped.

The second lesson for this month is where Chef Loris will be teaching you how to prepare the vanilla financier – caramel mousse – crunchy insert. He will be explaining and describing the entire process from start to finish in the 36-minute long video. in the attached PDF you will find all you need concerning the measurement, ingredients and description of preparing the vanilla financier, caramel mousse, crispy coconut layer, dark chocolate mousse, and dark chocolate glaze.

Gold Month 6

In the first lesson for this month, Chef Loris will be teaching you how to prepare the exotic apples modern cake. He will do the usual demonstration in the video which lasts for 24 minutes. Then in the attached PDF, you will find the ingredients, measurement, and description for preparing these recipes. They include the shortbread, apple compote, lime Bavarian cream, milk and rum chocolate mousse, and the chablonage (velvet spray).

In the second lesson for this month, the author will be teaching you how to make the Sacher 2.0 modern cake.  He explains the entire process step-by-step in the 25-minute long video and provides everything on the lesson in the PDF file. In the downloadable file, you will find all you need to prepare this cake including measurements. You will find descriptions for making the biscuit, apricot gelatin, light dark chocolate mousse, and the chocolate mirror glaze.

Platinum Month 1

In the first lesson of this month, Chef Loris will be teaching you the various techniques of layering. He will explain all these in the video that lasts for 29 minutes and demonstrate step-by-step for you to follow. In the PDF file for the lesson, you will find the layering techniques the chef teaches including their ingredients, measurements and descriptions. The layering techniques mentioned include milk-chocolate mousse, strawberry confit, and hazelnut and pistachio Bavarian cream.

In the second lesson of this month, Chef Loris will be teaching you how to prepare the Rosso Lampone also known as the raspberry red. The step-by-step process and descriptions will be shown to you in the lesson's video that lasts for up to 47 minutes. The PDF for the lesson which you will download also contains all these in written form. You will find the measurements and descriptions for making these desert. You will find a description on how to prepare the coloured shortcrust, cocoa biscuit, lemon and whit-chocolate mousse, raspberry gelatin, English cream, dulcey cremeux, chocolate ganache and the red mirror glaze.

Platinum Month 2

In the first lesson for this month, Chef Loris will teach you how to know the types, ingredients and balancing of mirror glazes. He will explain all these and give step-by-step demonstrations in the lesson’s 55-minute long video. You will also find in the PDF for this lesson more details on all the processes. You will find, as usual, the measurements and descriptions of all these glazes. The recipe descriptions you will find include those for white and milk chocolate glazes, cocoa butter glazes, cocoa glazes, preparing cocoa glazes, marron glacé Bavarian cream, pomegranate cream, hazelnut biscuit, Italian meringue, pumpkin mousse, cocoa nibs and hazelnut brittle and whipped cream dispenser foam.

In this month’s second lesson, the author will be teaching you how to make the bananas and citrus fruits cake. He will explain the process in the lesson’s video that lasts for 47 minutes. In the PDF of the lesson, you will find information on the measurement and descriptions of making these desserts. They include equatorial chocolate biscuit, vanilla suprême, mandarin cremeux, bergamot and banana compote and the milk chocolate glaze.

Platinum Month 3

In the first lesson, Chef Loris will teach you how to make the blueberry, lemon and cinnamon dessert. He explains and demonstrates all these in the 52-minute long video for the lesson. In the PDF for the lesson, you will find the descriptions for making these deserts. They include descriptions for making lemon financier, cocoa butter glaze, palet with agar agar, blueberry Bavarian cream, and cinnamon mousse.

The second lesson Chef Loris will be taking is how to make the Schwarzwalder Kirshtorte 2.0. the video on this lesson lasts for 49 minutes and Chef Loris uses it to describe the entire process step-by-step. In the PDF you will find all the ingredients, measurements and description for making this cake. You will find descriptions for making the cocoa biscuits, guanaja mousse, vanilla namelaka, black cherry cremeux, non-alcoholic black cherry sauce, and cocoa butter glaze.

Platinum Month 4

For the first lesson of this month, Chef Loris teaches you how to make the hazelnut passion. He explains this step-by-step in the lesson's video that lasts for 41 minutes. Then you will get access to the PDF file of the lesson where you will find the descriptions for making the various components of this dessert. You will find descriptions on preparing the hazelnut croquant, whipped cream and hazelnut roll, rich Bavarian white chocolate cream, gianduja mousse, and the caramel glaze.

For the second lesson, Chef Loris will be teaching you how to prepare the "Essenza del Bosco" also known as Forrest flavours. As usual, you will find the step-by-step description of the process by the author in the lesson's video lasting for 38 minutes. In the lesson's PDF, you will find the measurements, ingredients and descriptions for making this dessert. You will find descriptions for making the reconstructed crumble, blackberry gelatin, blond chocolate and fleur de sel cremeux, salted peanut crumble, balsamic meringues, light bahibé mousse and the balsamic mirror glaze.

Platinum Month 5

In this month's first lesson, Chef Loris will be teaching you the various tempering techniques. In the lesson's video that lasts for 54 minutes, the author will be explaining and describing the entire processes to you. then in the lesson's PDF, you will find the descriptions including measurements for what you need for this lesson. You will find descriptions on table tempering, table tempering on plastic film, tempering by seeding, and sheets for decoration.

In the second lesson for this month, Chef Loris will be teaching you how to perform chocolate decorations. The video for this lesson is just 21 minutes and here the author will show you step-by-step how to do the chocolate decorations. In the PDF for this lesson, you will find the descriptions and names of the equipment used in carrying out these decorations.

Platinum Month 6

In this first lesson for the final month of this training, Chef Loris will be teaching you how to make the strawberry and mango cake. He will take you through the whole process step-by-step in the video that lasts for 32 minutes. In the lesson's PDF, you will find descriptions on how to prepare the following: pistachio, coconut and almond dacquoise, strawberry palet, light white chocolate and mango mousse, and the milky mousse.

In the second lesson, and the final one for this program, Chef Loris will be teaching you how to create the red cocos. In the 40-minute long video, he will be describing the entire process for you to follow. From the PDF of this lesson, you will also get a description of how to prepare the various components of this dessert. The measurements and description you will be getting include those for blueberry biscuit, olive oil and lemon biscuit, coconut mousse, Italian meringue, raspberry mousse, mirror glaze and creating the spider web effect.

Benefits Of This Product

  • The benefits you will get from this product are many. But most importantly this product will increase your knowledge on the art of pastry and help you master many delicious dessert recipes.
  • This program will help you to prepare colourful, tasteful and stylishly designed dessert recipes for grace every occasion and win the praises of your dinner guests.
  • You will also learn from the author's wealth of experience and get to teach other people who desire to learn these Italian pastry recipes.

Bonuses Attached To This Product

There are no bonuses attached by the author to this product as of yet.

Pros

  • This product is digitally available and can be accessed once you have signed up.
  • The product is affordable and comes with a lot of information.
  • This program comes with description videos as well as PDF downloadable files to help you learn the processes well.
  • This program was taught from the author’s experience as a chef and 22 years of studying pastry making.
  • This program is very simple to understand, follow and execute all the deserts taught by the author.
  • There are also a lot of positive reviews from individuals who have used this product in the past.

Cons

There have been no recorded issues from the use of this product yet or any negative comments on the product or the author.

Final Thought

I have concluded that this product is special and will be very beneficial to you if you are in love with pastry making or want to learn the art. The program naturally is meant to last for a year, but from what I see, you can learn at your own pace because you are given lifetime access to the product. Another good point I would like to note is the fact that the author is an Italian chef and we know how passionate they are about foo, and he went all the way to get an interpreter to ensure you understand and follow.

Therefore, if you are looking for a product that will teach you exclusively all you want to know about pastry making and stylish deserts, then this product is the right one for you. get it now and begin making colourful, stylish and tasty desserts for your dinner guests and occasions.

Yes, I Want Modern Pastry Secrets of Italian Pastry!

Frequently Asked Questions

Users can get a 100 percent money-back policy if the product does not work.
Some sites will try to draw you in by claiming you can download Modern Pastry Secrets of Italian Pastry for free. Their page titles might be something like, “Modern Pastry Secrets of Italian Pastry Free Download PDF“. Then, you get to the site, and they try to justify it by saying it’s “risk-free” and then point you to the website where it’s $49.00. Well, to me risk-free and FREE aren’t the same thing! While you can technically try Modern Pastry Secrets of Italian Pastry risk-free because of the 60-day money back guarantee, you still need the money up front to buy it in the first place so it isn’t free. Modern Pastry Secrets of Italian Pastry is not a free program and any site claiming a free download is either not being totally honest with you or is providing illegal copies, neither of which is good.
This is indicative of sites that usually use a title to their page that says something like, “Modern Pastry Secrets of Italian Pastry: Another SCAM!?!” or something of that nature. In other words, when you search for Modern Pastry Secrets of Italian Pastry in Google or another search engine, these sites show up with those types of titles in the listings. Sometimes these sites will also use what I call the “Fear Factor” in their headlines which is something like, “Modern Pastry Secrets of Italian Pastry: OMG So Bad!”. This is often nothing more than an attempt to draw you into their site by making you think they used the product and had a really bad experience with it. How do I know these are fake and not real scam alerts or legitimate complaints? Because the title cries SCAM!!!!! or a really horrible experience, but then you go to the page and read the review and it’s always an extremely positive, glowing review about how great Modern Pastry Secrets of Italian Pastry is. In these instances, they only use the word SCAM to try and draw you into their site because they know if they say something is a scam or a terrible program, you’ll probably click on their link to find out more about it, right? A legitimate bad experience or a real scam alert to help protect consumers is one thing, but don’t fall for this type of trickery and trust your gut when the headline/page title and review don’t match. No real Modern Pastry Secrets of Italian Pastry review will cry SCAM or claim it’s a terrible program in the title only to offer up a review that says the complete opposite.
Another version of this same thing is the fake discount. “Buy through this link for 50% off”. Guess what, when you click the link, you go to the website where it’s $49.00, just like it normally is. I actually first noticed this one on YouTube where people were making short 30 second videos claiming they found discount links to Modern Pastry Secrets of Italian Pastry. However, every time I checked one out, it was a huge disappointment and offered no discount at all. I’ve never claimed to be a super genius when it comes to math, but something about the numbers just stinks…let’s see…$49.00 minus 50% discount through your link = $49.00! Don’t fall for these fake discount claims. One last thing I’ve seen in regards to this is that sometimes people will try to inflate the value of the program on their own site to make it appear like they are giving you a discount. For example, they’ll say something like “Modern Pastry Secrets of Italian Pastry is normally $196, but buy through my link for $49.00, a savings of 75%! ”

Are There Alternatives To Modern Pastry Secrets of Italian Pastry?

Check Out Modern Pastry Secrets of Italian Pastry (Official Website)