Bougie Eats

Elevate your pastry skills and create restaurant-quality plated desserts with confidence! This comprehensive online course is designed for chefs, bakers, and dessert enthusiasts who want to master the art of composition, flavor pairing, and presentation—no matter their skill level.

Whether you’re a private chef looking to expand your menu, a self-taught home baker wanting to refine your skills, or a pastry student seeking advanced techniques, this course will teach you how to craft stunning, high-end plated desserts that set you apart from the competition.

What You’ll Learn:

• The Principles of Dessert Composition – Balance flavors, textures, and plating aesthetics.
• Plating & Presentation Techniques – Discover how to choose the right plate, use garnishes effectively, and create visually stunning desserts.
• Flavor Pairing & Texture Combinations – Develop refined, well-balanced desserts using professional techniques.
• Chocolate Tempering & Advanced Garnishes – Add elegant finishing touches to enhance your designs.
• Production Planning & Workflow – Learn how to execute desserts efficiently with sample schedules and recipes.
• Essential Tools & Ingredient Guide – Get access to product and equipment lists with direct links.

Who Is This Course For?

• Private chefs & caterers looking to add luxury desserts to their menus.
• Self-taught bakers eager to refine their skills.
• Culinary & pastry students wanting to learn outside the classroom.
• Cake artists & treat makers looking to separate themselves from the competition.
• Food lovers & dessert enthusiasts passionate about baking.

This self-paced, beginner-friendly course includes lifetime access, so you can learn at your own pace, revisit lessons anytime, and receive direct consultation from Chef Andra for expert guidance.

Turn your passion into plated perfection! Enroll today and start creating desserts like a pro.

Desserts included in the course:

• Yogurt Cheesecake with Coconut Whipped Ganache, Malibu & Vanilla Bean Compressed Pineapple, and Pineapple Sage Coulis, White Chocolate Snow, and Mango Cremeux

• Deconstructed Lemon Meringue tart with lemon curd, raspberry gel, shortbread crumbs, swiss meringue, and caramel glass

• Strawberry Mousse cake, vanilla Sponge cake, strawberry ganache, strawberry mousse, strawberry jelly with white chocolate snow, strawberry gel, strawberry foam, and macarons 

• Strawberries and cream verrine, White chocolate strawberry cremeux, whipped strawberry ganache, dehydrated coconut meringue, white chocolate pearls 

• Passionfruit Tart with passionfruit foam, passion fruit cremeux, white chocolate snow, and mango fluid gel, honeycomb, and honey cremeux 

• Chocolate Vegan Tart with whipped coconut cream, macarons, and strawberry coulis

• Chocolate & Hazelnut Tart, hazelnut chocolate ganache filling, caramel glass paste, vanilla chantilly, caramel sauce, and chocolate mascarpone

• Gianduja custard with chocolate crunch, mango and passion fruit sorbet, dulcey whipped ganache, and orange curd

• Opera Cake, chocolate cake, chocolate cremeux, coffee whipped ganache, chocolate mirror glaze , caramel sauce, hazelnut streusel, hazelnut microwave Sponge cake, almond praline cremeux

• Frozen espresso parfait, coffee gelee, chocolate "soup", chocolate hazelnut crumble & chocolate tuile