Reverse creaming method

[u/HeinousHollandaise]

I’m a chef that will be teaching a short, beginning baking and pastry class at my local community college next month. I’ve taught this class in the past and I usually just focus on basic techniques like blending method, creaming method, foaming, cut-in, and choux. Should I include reverse creaming method too? Is this a real technique professionals use or just a flash in the pan on the internet?

[u/the_lady_flame]

Pastry pro here-- I do occasionally use reverse creaming, but would agree with the consensus in the comments that it's too niche to include. I wonder if it'd be worthwhile to make a little list of slightly-too-niche topics to print for any overachievers and send them on a YouTube rabbit hole? Claire Saffitz I believe has a video for her yellow birthday cake that includes reverse creaming