This is where it all begins for a pastry chef.  The building blocks; the basic formulas for cakes, doughs, fillings, meringues, frostings, etc.  Once you have these, the possibilities are limited only by your imagination.  Any of these recipes can be varied in any number of ways that won't effect the texture of the final product--just the flavor.  I've suggested some variations, but I'm sure you will come up with others.  I'd love to hear about them.  You can e-mail me here or post to our Forum. 

Internalize these recipes and the techniques behind them, and you rule the pastry world.  Enjoy!

Pastry Doughs
Cake Recipes
Meringue Recipes
Icings and Frostings
Filling Recipes
Ganache

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