Croissont Danish and Brioches by Master Bakers

Croissont Danish and Brioches by Master Bakers

Basic Laminated & Rich Dough by APCA Malaysia- An International Pastry & Culinary School

Understanding of basic laminated dough & rich dough is very important if you have to bake like a professional. This program covers the most basic level of recipes covering different techniques.

You will learn how to make a laminated dough which is use to make the danish  and croissont. You will learn the dough and how to do a lamination. how to give a proper rest between folding  understanding the temperature on mantaining the dough better. You will also learn shaping of croissont and danish and how to rest . Proof and bake them. Also you will understand more about puff pastry and how is it different then a croissont. what is the difference between and Laminated Pastry with yeast and Laminated Pastry Without Yeast.

You will also be learning about rich dough like brioche. You will also learn about doughnuts and Muffins using the creaming method.

You will have a great learning about dough , lamination , mixing method, understanding the stages of proofing and finally how to bake them to a perfect colour

This program will be a perfect base and help to master the skills of next level

You will be covering following 7 recipes in this program -

• Brioche Tropiziene

• Banana bread

• Brioche a tete

• Carrot Muffin

• Croissont

• Doughnut

• Pain au chocolate

• Pain au Raisin

• Palmier

This course will cover the laminated and rich dough making different recipes , techniques resulting in different breads

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What you will learn

• Learn the Arts of Venoisserie & Laminated dough by Master Baker
• This program is from APCA Malaysia, one of the most famous Pastry & Culinary school in Asia Pacific
• All recipes can be followed at home very easily

Rating: 4.85

Level: Beginner Level

Duration: 1.5 hours

Instructor: APCA CHEF Online