Viennoiserie Master Pastry chef by APCA chef online

Master chef Angelo Vontoorn in this program is going to teach about different Advance Venoisseries and Laminated doughs. Some are also based on started or Levain. You will be learning how to make these starters and then how to grow them and feed them and the science behind these sour dough starters. The breads are based on these starters, and you can see the impact of these starter on these dough

All these Venoisseries and Laminated dough, start from scratch to finish where you can learn how to make the dough, test the dough, feel the stretch, and then understand the do and don’t while handling the dough. Also you will understand about the lamination process. Understanding of Lamination is very importnt as that will decide the texture nd feel of the Laminated Pastries This program covers some very high-quality advance level Venoisserie and rich dough which can be easily made at your home or kitchen. The oven what we use may be different but we are sure that people who are baking knows their oven works and they can easily adjust their oven accordingly. Its very important to understand your oven when you bake the breads or Venoisserie as the result change from oven to oven.

All the venoisserie are very specialised and can be made for some special events, functions and even production . The design, Look and taste of the pastries are unique and definitely put you in a good skilled position in front of your friends and colleagues

You will be learning world class recipes in this program-

• Sour Dough Croissont-

• Lavender Currant Danish

• Red Fruits Lotus

• Pan D Oro

• Hazelnut Chocolate Danish

• Wasabi Shrimp Danish

• Pain De Mie Bi Colour

• Hazelnut Cafe