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Joakim Prat

Teaches 3-Michelin Pastry

Joakim Prat

Bring 9-michelin star experience to your kitchen.

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Pastry Chef Joakim Prat brings his 9-Michelin star experience to our kitchens as he teaches all about plating desserts and ice cream. And, best of all, he makes it so simple!

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Program. Skills that take you to a whole other level.

This class comprises 24 lessons, lasting over 4 hours in total. The videos are presented in English.
Poster image of lesson 1
3:00

Lesson 1

Meet Joakim Prat

Meet your new instructor: Head Pastry Chef Joakim Prat. Joakim lets us know in the first lesson that this class is accessible to everyone. Whether you are a professional or a home baker, this class will teach you the “A la minute” serving style, and how to make the freshest dessert you can ever create.

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8:00

Lesson 2

Caramel Ice Cream

The first step in the SUGAR SPHERE recipe is caramel ice cream. Get ready for caramel like you've never experienced before! Joakim teaches you how to find balance in your ice cream and ensure it's not too sweet. The secret to creamy caramel is the right amount of dry ingredients, but he doesn't want to add too much sugar, so he comes up with the perfect alternative for flawless caramel.

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6:00

Lesson 3

Caramel Sauce

Joakim believes that sweetness in pastries should never make you jump! Learn how to reduce the sweet sensation in any caramel recipe, and talk about the maturation process and ingredient combinations.

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4:00

Lesson 4

Green Coffee Chantilly

In this lesson, Joakim unfolds a classic with a Chantilly recipe. Using his Michelin experience, he teaches a modern, simple way of adding unique flavors to it.

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4:00

Lesson 5

Apple Pearls

Every fruit has a story, and this fruit's story will be revealed in this exceptional plating dessert. Learn how to preserve the colors of the fruits, create fresh apple pearls, and develop your timing techniques.

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11:00

Lesson 6

Blown Sugar Sphere

To appreciate Michelin pastry, you must have this one skill handy; learn how to create a perfectly clear and transparent sugar sphere that lasts.

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5:00

Lesson 7

SUGAR SPHERE: Poppy Seed Crumble

Taste Joakim's favorite plating dessert. Imagine this, Joakim breaks the SUGAR SPHERE with the touch of a spoon. A world of recipes smashes right before you: explore the crunchiness of Sphere, the freshness of Apple Pearls, the sweetness from the Caramel, the body from Poppy Seed Crumble, and the Green Coffee Chantilly that binds everything together.

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7:00

Lesson 8

Vanilla Tonka Ice Cream

Joakim starts his new CHOCOLATE COULANT recipe with an ice cream recipe and shares his professional tips on choosing certain ingredient brands over others, proper ice cream storage, and shelf life. Learn about the unique Tonka spice, including what recipes you can apply it to and in what proportions.

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3:00

Lesson 9

Coulant Liquid Insert

We have a lot to learn from anyone working in a Michelin-starred restaurant, so in this class you can learn to gracefully create a chocolate insert for the TONKA COULANT recipe with ease and simplicity. Joakim also shares one of the unique Michelin education concepts he has learned.

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6:00

Lesson 10

Coulant Dough

First things first, Joakim explains the difference between Fondant and Coulant. Learn an interesting approach for preparing last-minute desserts in advance and making sure they can still be served on the spot as a plating dessert. Chef Prat shows us preparation, timing, storage, organization, and serving techniques.

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17:00

Lesson 11

CHOCOLATE TONKA COULANT

Live through the magical experience of chocolate tempering with Joakim, followed by the long-awaited moment of finishing and tasting the CHOCOLATE TONKA COULANT. An impressive combination of hot coulant with cold ice cream takes you on a crazy rollercoaster of taste!

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5:00

Lesson 12

Exotic Sorbet

Explore a new take on plating desserts with this COCONUT PASSION FRUIT creation. Start with an exotic sorbet and discover how to keep fruits fresh in the recipe, as if you'd just picked them. Did you know there is a right temperature to eat a sorbet? It's time to get your temperatures straight!

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4:00

Lesson 13

Avocado Cream

Joakim explains how to use avocado as an ingredient; to refine it and preserve its color for plating desserts. A true Michelin experience!

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6:00

Lesson 14

Ginger Yogurt Mousse

What is so special about this class? 9-Michelin-experienced Chef Joakim knows you might be a home baker or a professional, so he shows you the way for both smaller portions for home and larger portions for production.

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17:00

Lesson 15

COCONUT PASSION FRUIT: Coconut Meringue

Joakim has delivered you (and us) with a true masterpiece when he assembles this COULANT PASSION FRUIT. Imagine crispy Coconut Meringue, exotic sour Sorbet, with a kick of a Ginger Yogurt Mousse, and soft Avocado Cream. It's time to experience new textures on a Michelin star level with this perfectly balanced Summer recipe!

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14:00

Lesson 16

Pâte Sucrée

Joakim takes you on a journey of the perfect Pâte Sucrée Dough for a RASPBERRY TARTE dessert. Watch carefully while he rolls, cuts, and shapes. Learn how to avoid losing the elasticity of the dough and take tips on working with various tart rings.

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4:00

Lesson 17

Raspberry Compote

Learn how to infuse your compote with an extra raspberry texture, — Joakim insists his compote is rich with raspberry — talk about different gelling agents and get closer to a RASPBERRY TARTE fresh finish.

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2:00

Lesson 18

Raspberry Coulis

Joakim talks about restaurant servings, how last-minute preparations work and how unique the concept is. Learn the difference between working in a pastry shop and a restaurant and how you can bring out the freshness in your desserts.

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9:00

Lesson 19

Vanilla Cream

Joakim shows us his version of a delicate Vanilla Cream in a way that couldn't be more simple or informative. Learn about gelatins, starches, various proportions, and most importantly, storage guidelines.

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5:00

Lesson 20

Ladyfingers

You've heard right! We're gonna see Joakim piping! Embrace the simplicity of the steps for this Ladyfingers recipe.

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12:00

Lesson 21

RASPBERRY TARTE

Get ready to turn it up a notch and learn the unique upside-down concept of RASPBERRY TARTE! Feel it with all your senses when Joakim says it's summery, fresh, sweet, and light. He has served a crazy amount of tart variations in his Michelin restaurants, but this tart can also fit right into a pastry shop menu!

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Poster image of lesson 22
5:00

Lesson 22

Passion Fruit Sorbet

Learn many sorbet recipes in this class, knowing that each one brings you a step closer to Michelin excellence. Joakim shows you how to make a delicious sorbet that keeps the flavors and colors of the fresh fruit (and can be easily replicated at home!).

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Poster image of lesson 23
4:00

Lesson 23

Soufflé

Tune into your senses and learn Joakim's souffle technique. Cooking! Blending! Molding! Piping! Baking! It's all worth it to master the most delicate and high skilled dessert.

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Poster image of lesson 24
8:00

Lesson 24

PASSION FRUIT SOUFFLE

"This is really nice!" says Joakim during the tasting. But we disagree. It's an artistic, delicate, creative, and tasty plating dessert full of texture. The combination of the cold and creamy Passion Fruit Sorbet with hot and airy Souffle is a true Michelin experience that everyone can now have at home!

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In every kitchen.

Experienced Bakers

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This class is approachable for experienced home bakers and has advanced techniques for professional chefs.

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Experienced

You’re an experienced home baker, influencer, blogger or a pastry student.

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You’re a pastry chef, instructor, recipe developer or industry professional.

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I will help you to find a line between ordinary dessert and Michelin Star experience.
— Joakim Prat

Join thousands who have already taken a class.

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@gourmandises__friandises
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@fillmorebakeshop

I was about to give up on my dream to open my own bakery when I started Thomas Haas class. It was like someone gave me a slap in the face. He said, “You love what you do, and you are good at it. What’s next?” And that’s when I realized, I know what’s next for me! I now have my motivation back and all the steps I should take are right there! World, hold on!

Kristina
Pastry Artist
Kristina
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@anjamin_
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@ks_candymom

I feel like I’ve grown so much as a baker and I’ve loved interacting with pastry expert via PastryClassAI, fixed some baking errors, got so much more theory and new knowledge, it can really teach you so much! Now I feel more confident in my pastry attempts and have so many exciting plans for myself! The best part is that I’ve finally found a way to build my own pastry style and this is priceless!

Kim
Home Baker
Kim
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@rachelisbaking
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@surprisesetgourmandises

I never thought I’d like an online class this much! I found Ramon’s class very informative and realized that a strong theoretical background is necessary for producing successful results! After this class I have a new sense of curiosity. I gained insight that I didn’t realize I was missing. I feel like the luckiest virtual student ever!

Hugo
Pastry Enthusiast
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Next class you’ll love.

Questions? Answers.

When do the pastry classes start?

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You can start your class anytime… In fact, what are you waiting for? Start your pastry journey right now, click me!

For how long can I access the pastry class?

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Depending on the enrollment option you choose. A Premium enrollment gets you access for 1 year, while a Standard enrollment gets you access for 6 months.

How much do pastry classes cost?

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They start from $490 USD and go up to $990 USD per class, depending on the instructor and whether you choose Premium or Standard enrollment with unlimited access, official certificate, class workbook, bonus section, support PastryClassAI access and more.

What is our 5-star refund policy?

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Our goal is to make sure that you have the best learning experience possible. If PastryClass isn’t for you, simply email us within 5 days from the date of your enrollment purchase, and we'll provide a full refund. Terms apply.

Full information on our special 5-star refund policy you can find here.

What skill-level is required for pastry classes?

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Our pastry classes are designed for all pastry skill levels, whether you’re an experienced home baker, pastry blogger, influencer, pastry chef, instructor, or a creative professional, you can explore the knowledge and joy of pastry on our platform.

We’re incredibly lucky to feature some of the top professional chefs making waves in the pastry industry. Our classes are full of complex information and techniques, which is a great way to challenge yourself and gain new skills to achieve outstanding results.

What do I get after enrollment?

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You have two enrollment options to choose from:

• STANDARD enrollment gets you 6 months of access to one class.
• PREMIUM enrollment gets you 1 year of access to one class, and a certificate of completion.

Additionally, both enrollments include a step-by-step class workbook, bonus recipes/materials, and access to PastryClassAI, a support tool created to enhance your learning experience, providing unlimited assistance instantly!

What tools and ingredients do I need?

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Recommendations for tools and ingredients are a part of our teaching process in every class. In the first step of your pastry journey, your instructor will let you know what you need for the class and will recommend alternatives—we don’t want you to waste your time and money searching for items from the list when you may already have a handy substitution in your very own kitchen, so make sure to watch the class before you go shopping!

For handy access, the full list of tools will also be included in each class workbook alongside pictures and specifications.

All of the tools you may need are accessible in every country from local or online pastry shops.

Can I ask questions?

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There are 3 ways you can ask questions before and after enrollment.

1. Our Help Center Help Center will be able to answer your questions about payments, gifts, free classes, enrollment options, and troubleshooting.

2. The PastryClassAI support tool is the go-to platform for all your pastry-related inquiries, whether you're formulating recipes, mastering cooking techniques, troubleshooting baking errors, delving into theoretical aspects, or exploring ingredients. It's the one-stop destination where every pastry question finds a comprehensive answer.

3. If you have any organizational or technical questions—signing up, classes, payments etc—and neither of those paths helps to answer it please email us at hello@pastryclass.com.