Scones – the amazing Scottish, English, and Irish teatime treat – are now an American breakfast staple. Americans enjoy their scones much sweeter than overseas (and without the clotted cream and jam) and the recipes are slightly different as a result. This post explains the how and what of making excellent American-style scones.

Choux has the reputation for being difficult, but it’s surprisingly simple. Master this easy recipe and you can make many pastries most bakers are scared to try. Pipe logs and fill with pastry cream for eclairs, pipe dollops and sandwich with whipped cream or ice cream for cream puffs and profiteroles, mix it with cheese and herbs for savory gougères, deep fry it for churros, French cruller donuts, choux beignets… you can do a lot.

Recipes: Chocolate Mousse; Chocolate Souffle; Chocolate Garnishes; Sachertorte; Double Chocolate Torte with Mousse and Raspberries; Chocolate Lava Cake,

These are the icing recipes and techniques you need to master during your third year. Do this and you will be successful when we can get to the really challenging stuff. “Regular” Buttercream, Italian Meringue, Ganache, Royal, Glaze, and Chocolate Buttercream

Taking on the yeast bread that are a bit more challenging: Sourdough from scratch; enriched doughs like Brioche and Cinnamon Rolls; Sandwich bread like Whole Wheat Pullman Loaf, Bread Bowls

How to make the three basic creams and then how to incorporate them into four famous desserts: Lemon Pots de Creme with Candied Citrus Peel, Flan, Southern Chocolate Chess Pie, Napoleons