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Learn Advance Laminated Pastry by APCA Chef Online
Rating: 4.7 out of 5(51 ratings)
511 students

Learn Advance Laminated Pastry by APCA Chef Online

This program covers the modern way of looking at laminated dough based Pastries
Created byAPCA CHEF Online
Last updated 12/2022
English

What you'll learn

  • Learn to Make danish and croissont
  • Learn how to Make laminated dough Pastries
  • Learn Venoisserie by Master chef
  • Learn Laminated dough based on sour dough and pre ferment

Explore related topics

Course content

1 section • 18 lectures • 10h 15m total length

  • Recipes
  • Almond Croissant38:19

    creamy almond filling: a mixture of butter, sugar, almond flour, egg, and almond extract.

  • Banana Foster Croissant45:31

    Savor the season with this delicious Bananas foster Croissant Bread Pudding: with a rich rum, caramel, and banana liqueur filling, it's a match made in heaven.

  • Ferrero Croissant50:23

    croissant, Ferrero Rocher, Paris | Biting into these Ferrero Rocher-inspired croissants is like taking a little trip to Paris

  • Hazelnut Croissant37:54

    This Nutella croissant recipe is loaded with layers of buttery flakey croissant dough along with your favorite chocolate hazelnut spread.

  • Kouign-Amann37:33

    Kouign-amann is a sweet Breton cake, made with laminated dough.

  • Mandarin Croissant38:30

    The method of making them is similar to the process for a croissant. But instead of being baked, they're steamed, creating a fluffy. pillowy pastry

  • Mango Rice Croissant38:33

    A traditional dessert made with glutinous rice seasoned with coconut milk and sugar. and accompanied with some fresh slices of mango.

  • Pain au Chocolat27:17
  • Pandan Caramel Brioche32:54
  • Pecan Caramel Brioche30:58

    Caramel Pecan Rolls have soft, fluffy brioche dough, a ridiculous amount of sticky caramel sauce, and perfectly toasty pecans.

  • Pistachio Croissant43:47

    Beautiful and delicious croissants with the taste of pistachio, it is a simple preparation. follow the recipe.

  • Red Fruit Tea Croissant45:49

    croissant with red berries and a glass of tea

  • Snickers Croissant36:28
  • Sourdough Croissant28:05

    Stop by step easy sourdough croissants, perfect for sourdough enthusiasts. The end results are buttery. flaky pastries, sure to impress

  • Strawberry Croissant49:20

    Flakey, buttery golden croissants filled with an irresistible creamy custard and strawberries and then finished off with a dusting of powdered sugar!

  • Vanilla Caramel Brioche30:32

    st French brioche bread with streusel and stuffed with vanilla cream and vanilla caramel!

  • Sourdough Theory3:11

Requirements

  • There is no pre requisite for this Program. Any body can learn thi sProgram

Description

Sour dough Based bread are very much in demant not only because of the taste, texture and interesting acidity in the product but it also helps you avoid that dryness in the Product.

In this program Master chef from France chef Frederic Moreau will be teaching everything about the sour dough. How to make them, how to develop the sour dough, the benefits, the process of feeding and the required information. After that, based on the sour dough, he will be teaching you how to make laminated dough and then how to further do the lamination and concept regarding same.

This Program is interesting because you will be learning how to Make different Filling like cream, compote, custard and and other fruits-based Filling. You will also be learning about different chocolate and caramel based fillings.

Even though this program is based on croissant dough but the Look and feel of the the product give an altogether different variety


Below Is the program you will be learning –


  1. Sour dough Theory

  2. Almond Croissont

  3. Banana Foster Croissont

  4. Farrero Croissont

  5. Hazelnut croissant

  6. Kouign Amann

  7. Mango rice

  8. Pain au Chocolat

  9. Pandan Caramel brioche

  10. Pecan Caramel Brioche

  11. Pistachio Croissont

  12. Red fruit Tea Croissont

  13. Snicker croissant

  14. Sour dough Croissont

  15. Strawberry Croissont

  16. Vanilla Caramel Brioche

This is a great program which can be actually used to do production for a small kitchen for Take away business or a professional Kitchen or Bakery shop



Who this course is for:

  • This course is suitable for Pastry enthusiats and Bakers
  • This course is very much suitable for Pastry teachers, Professional bakers and Bakery owners

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