19/09/2026
Mastering the art of the Petit Gâteau! 👨🍳✨
As the Head Pastry Chef and Instructor at CHO BEE LABS ACADEMY, I am incredibly proud of the techniques we cover in our French Pastry Module. We dive deep into the science of baking, from the essential key principles of almond flour ratios and proper "macaronage" folding, to executing flawless, high-end plated desserts.
Here is a look at what we master in this module:
Italian Macarons: Achieving the perfect feet and smooth shells.
Pavlova: Crisp meringue nests filled with delicate creams and fresh fruit.
Baba au Rhum: Perfectly soaked, classic French sponge cakes.
Baked Cheesecake: Rich, dense, and beautifully textured slices.
Set Cheesecake (Cold): Showcasing sharp edges and vibrant, layered jelly tops.
Pâte à Choux: From crispy craquelin buns to beautifully glazed chocolate eclairs.
Ready to elevate your pastry skills? Drop a 🍰 in the comments if you want to join our next batch!
Follow Chef Mehul Kulkarni for more baking science, tutorials, and behind-the-scenes at the academy!
Cho Bee Labs Academy, head pastry chef, baking instructor, petit gateau, French pastry module, macaron theory, pate a choux, eclairs, baba au rhum, set cheesecake, baked cheesecake, culinary school.
