Patisserie

 Yolande Stanley is a patisserie teacher and judge,trained under John Huber before gaining experience working in several 5 star hotels in London, later rising to become head pastry chef in several hotels including The Ritz. She has been teaching for over 20 years, and currently teaches patisserie at the University of West London. In 2000 she was awarded the prestigious Master of Culinary Arts, and has also acted as a UK Training Manager for WorldSkills Competition for over 12 years.  

Patisserie equipment, hygiene and ingredients; Short pastries, flans and tarts; Puff pastries; Sponge goods; Meringue goods; Cakes; Chou pastries; Torten and gateaux; Petits fours secs; Petit fours glaces; Afternoon tea fancies; Savoury goods; Fermented goods; Sweet sauces; Bavarois and jelly sweets; Fruits and other sweets; Puddings; Chocolate work; Almond and other pastes; Sugar work; Preserves, creams and icings; Ices; Design techniques; Glossary of patisserie terms; Temperature conversion table; Index.