Advance level Venoisserie by Master Baker
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
- Nopre required skill but you need a standard bakery kitchen and basic baking equipments
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
APCA CHEF ONLINE is a platform digitalizing all its professional programs of Pastry & Culinary programs which allows you to explore all the recipes by APCA renowned chefs, in a step by step structured way.
Conducted by our Inhouse Pastry & Culinary chefs, World Pastry champions, Asia Pastry Champions and Master chefs, you may learn from some of the best chefs all in one website!
These program consists of multiple levels, designed to suit the needs of professionals, teachers, students, home bakers and enthusiasts.