Core pastry techniques: tempering, praline, caramel
Techniques are what carries from one recipe to the next. Once praline makes sense, you will use it in bonbons, in creams and inside a loaf cake; once ganache emulsion makes sense, both a truffle and a cake coating follow.
This part of the library holds the foundations: three ways to temper chocolate, hazelnut and sesame praline, soft caramel, ganache and how to stabilise it, clarified butter and beurre noisette, neutral glaze, colouring cocoa butter, and a walk through the tools for molded bonbons.
It is a good place to start: these lessons are shorter than the rest and do not ask you to build a whole dessert.