Croissont Danish and Brioches by Master Bakers

Name: Croissont Danish and Brioches by Master Bakers
Rating: 4.7 (36 reviews)

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

Created byAPCA CHEF Online

Last updated 10/2021

English

What you'll 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
A complete course for Family , friends and home bakers

Course content

1 section • 10 lectures • 1h 38m total length

Introduction0:29
BANANA BREAD4:12
A sweet moist quick bread made with ripe bananas perfect for any time of day
BRIOCHE TETE10:08
An extremely versatile soft and rich bread given its texture from higher amounts of eggs and butter
CARROT MUFFIN7:19
Made with grated carrot these muffins give a super moist texture topped with a crispy cinnamon crumble
CROISSANT12:43
The essential breakfast pastry. A light and flaky raised breads created by making multiple layers of dough and butter and baking to crisp and gold
DOUGHNUT7:04
Light yeasted raised doughnuts fried and coated with a sweet sugar icing
PAIN AU RAISIN14:51
A classic danish made from laminated pastry rolled with pastry cream and raisins
PALMIER12:59
Flaky puff pastry dough shaped like palm leaves and coated in sugar. Baked until golden brown giving a really crisp and flaky cookie to serve with coffee or tea
PAIN AU CHOCOLATE12:03
Pan chocolate is light and flaky pastry made from a flaky buttery dough and filled with dark chocolate before baking
BRIOCHE TROPIZIEN16:59
A soft rich brioche with crispy craqueline and sandwiched with diplomat cream

Requirements

No pre requirement for this program

Description

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

Who this course is for:

This program covers various techniques and skill need to make a dough for Lamination, different way to laminate a dough, understand how Lamination works