Chapter 1 — Pastry Cream

Teach:
✔ starch thickening
✔ tempering eggs
✔ custard texture

Use for:

🍋 Chapter 2 — Lemon Curd

Teach:
✔ acid balance
✔ butter emulsification
✔ gentle heat control

Teach:
✔ sugar stages
✔ caramelization
✔ heat awareness

VERY important confidence recipe.

Teach:
✔ emulsification
✔ chocolate ratios
✔ texture variations

Include:

Teach:
✔ reduction
✔ balancing sweetness/acidity

Teach:
✔ gentle baking
✔ water bath
✔ texture evaluation

Teaches:
✔ baked filling structure
✔ sugar balance
✔ texture contrast

Teaches:
✔ custard pie texture
✔ spice balance
✔ proper baking doneness

VERY elegant section.

Teaches:
✔ fruit acidity
✔ butter balance
✔ smooth cream texture

Teach:

✔ bath
✔ temperature baking
✔ preventing cracks

✔carryover cooking