Viennoiserie, Danish Pastries & Enriched Doughs For Beginner
What you'll learn
- By the end of the course you will be able to impress friends and family with a wealth of delicious pastries and bakes.
- You will feel more confident when baking, and appreciate the therapeutic side of baking.
- Make amazing Scandinavian buns, like cinnamon and cardemon buns.
- Make 3 different Danish pastries, and have the confidence to create your own shapes and flavours.
- Make super soft dinner rolls, burger buns and sliders.
- Make those crispy Swedish crackers / crisp bread.
- Make flakey, crispy layered croissants & Pain Au Chocolate
- Get the skills and resources, to take on this amazing hobby that is truly fun and therapeutic.
Requirements
- A good portion of curiosity and the will to learn.
- Basic cooking equipment and a oven.
- The ingredients and equipment used in this course is very basic, so just jump in.
Description
The aim of this course is simply to get you hooked on baking, i'm not going to delve into the chemistry of baking, analyse the properties of different flours, list masses of baking equipment or baffle you with complex techniques.
I look at it this way: do you need to know how a carburettor works to learn how to drive a car? No. Well nor do you need to immerse yourself in science to bake a wealth of wonderful cakes and bread.
All the baked goods in this course are ones that i bake at home for my family and friends in my standard domestic oven, with my 3 kids distracting me as much as they can. I teach them to the people who comes to my baking classes in my bakery and i love the moment when the baking is finished and we all sit down with the baked goods we have made, some good cheese and a glass of wine or beer, and relax and enjoy the sense of achievement.
Who this course is for:
- This course is aimed at beginners, but everyone who wants to take a peak into Scandinavian & French inspired baking will benefit from the course.
Instructor
- 4.6 Instructor Rating
- 64 Reviews
- 3,720 Students
- 2 Courses
I have always been crazy about bread since i was a kid, my earliest bread memory was when my mother would send me to the local bakery Langhoff's bakery in Silkeborg, Denmark to pick up a freshly baked bloomer, wrapped in a piece of paper.
My mother would cut some thick slices, of the bloomer a generous layer of butter and fresh strawberry jam, i was the happiest kid in the world, to me it was magic.
When i was around 11-12 years old, i would deliver newspapers on bike in the morning before i went to school, and at the end of my route i would knock on the backdoor to the local bakery, and have a chat with the baker, exchange a fresh newspaper with a fresh Danish pastry and one day he asked me if i wanted to come and work in the bakery, to help out a bit with the cleaning of the bakery.
I was so excited, that i would come in before school to help out, and again after school i was just sold and i knew that i wanted to be a baker for the rest of my life.
Now 30+ years later i still find the joy of baking, of course the long hours and early mornings are getting tougher and tougher, but the passion is the same.
The aim of my courses is simply to get you hooked on making bread, i am not going to dive deep into the chemistry of bread making, analyse the properties of different flours, list a lot of fancy equipment or confuse you with complex techniques.
Bread making doesn't need to be daunting or mysterious and you don't have to be a born baker, baking is for everyone and what can be done with some flour, yeast, water and a bit of salt, is amazing.