Advance Level Venoisserie By Master Baker

Venoisserie by APCA Malaysia- An International Pastry & Culinary School

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
Requirements
Nopre required skill but you need a standard bakery kitchen and basic baking equipments
Description
Laminated Pastries and rich dough are something which does not need too much or a storage and great stuff for picnic and partiesThis program will cover 9 world class laminated pastries and rich dough which can be easily replicated in the kitchenBermuda Triangle - Brioche dough filled with mango cream and topped with lemon sableDolce Brioche - Brioche with its naturally soft and rich characteristics, Pairs with a crispy craquelin and homemade dulce de lecheBrioche 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 jamFruit & Nut Danish - This danish combines flaky croissant dough filled with homemade granola made from a variety of dried fruits and nuts. Flaky and deliciousLemon 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 creamThis 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 fillingWe hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Dulcey Brioche

Lecture 3 Bermuda Triangle

Lecture 4 Brioche Fuillete

Lecture 5 Chocolate Danish

Lecture 6 Fruit Danish

Lecture 7 Lemon Berry Brioche

Lecture 8 Pathivier

Lecture 9 Raspberry Croissant

Lecture 10 Panatone

This course is suitable for Enthusiasts, home bakers , students , Teachers and Professionals who wish to know all about Venoisseries , Brioches, Pannetone and Pithiviers