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Thread Starter 

I would like opinions on what are the "must know" essential recipes for a pastry professional. For example if you know how to make a proper meringue than you can make a souffle, mousse, bavarian, sponge cake, etc. Likewise for Cream Angalise and some others. 

So that you can better understand why I am asking, I am a Pastry Instructor that is looking for a project for the incoming freshman class. I would like to have them research the "base recipe" and then work on the variations throughout the semester(s). I once attended a lecture by a pastry chef who had a list of 11 essential recipes that all students should have a knowledge and understanding of, sadly my notes were lost and I lost contact with the chef. If this project is successful I will post the results to the forum or website. 

Thanks in advance for your responses