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Advance level Venoisserie by Master Baker
Rating: 4.6 out of 5(43 ratings)
401 students

Advance level Venoisserie by Master Baker

Venoisserie by APCA Malaysia- An International Pastry & Culinary School
Last updated 10/2021
English

What you'll learn

  • Learn advance level Venoisserie and Laminated dough
  • Learn more about Bi colour croissont
  • Learn more about Brioches with diferent flavours and Fillings
  • Learn about Pannetone and Pithiviers

Course content

1 section10 lectures2h 47m total length
  • Introduction0:30
  • Dulcey Brioche19:06

    Brioche with its naturally soft and rich characteristics. Pairs with a crispy craqueline and homemade dulce de leche

  • Bermuda Triangle22:48

    Brioche dough filled with mango cream and topped with lemon sable

  • Brioche Fuillete11:32

    Sweet and rich brioche dough that has undergone the lamination like croissant giving it a soft but flaky texture

  • Chocolate Danish21:16

    Homemade almond marzipan, dark chocolate, wrapped in croissant dough with a unique form of lamination creating a beautiful design

  • Fruit Danish17:32

    This dough combines flaky croissant dough filled with homemade granola made from variety of dried fruits and nuts. Flaky and delicious

  • Lemon Berry Brioche15:48

    Rich brioche combines with a lemon and blueberry jam creating rich, soft and sweet tastes and textures

  • Pathivier23:29

    This French classic is thought to come from the town of pithivier France. There are many varieties of the pithivier for many occasions but this classic consists of invert puff pastry and almond cream

  • Raspberry Croissant21:36

    Learn to make popular bi color croissant filled with homemade raspberry jam

  • Panatone13:52

    Italian sweet bread with origin Milan, typically eaten at Christmas. It is made from a brioche like dough infused with raisin and orange peel. It is light in texture and buttery taste

Requirements

  • Nopre required skill but you need a standard bakery kitchen and basic baking equipments

Description

Laminated Pastries and rich dough are something which does not need too much or a storage and great stuff for picnic and parties

This program will cover 9 world class laminated pastries and rich dough which can be easily replicated in the kitchen

Bermuda Triangle - Brioche dough filled with mango cream and topped with lemon sable

Dolce Brioche - Brioche with its naturally soft and rich characteristics, Pairs with a crispy craquelin and homemade dulce de leche

Brioche Feuillete - Sweet and rich brioche dough that has undergone the lamination like croissant giving it a soft but flaky texture.

Raspberry bi colour Croissants- Learn to make popular bi color croissant filled with homemade raspberry jam

Fruit & Nut Danish - This danish combines flaky croissant dough filled with homemade granola made from a variety of dried fruits and nuts. Flaky and delicious

Lemon Berry Brioche - Rich brioche combines with a lemon and blueberry jam creating rich, soft and sweet tastes and textures.

Pannetone- Italian sweet bread with origin in Milan, typically eaten at Christmas. It is made from a brioche like dough infused with rum soaked raisins and orange peel. It is light in texture and buttery to taste.

Chocolate almond Danish Loaf- Homemade almond marzipan, dark chocolate, wrapped in croissant dough with a unique form of lamination creating a beautiful design.

Pithivier - This French classic is thought to come from the town of Pithiviers france. There are many varieties of the pithivier for many occasions but this classic consists of Invert Puff pastry and almond cream

This program will be a perfect way to understand different rich dough and laminated dough. You will be learning some classic as well as breads & Venoisserie with some exotic flavours and filling

We hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production

Who this course is for:

  • This course is suitable for Enthusiasts, home bakers , students , Teachers and Professionals who wish to know all about Venoisseries , Brioches, Pannetone and Pithiviers