Learn Advance Laminated Pastry by APCA Chef Online

This program covers the modern way of looking at laminated dough based Pastries

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

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:

01. Sour dough Theory
02. Almond Croissont
03. Banana Foster Croissont
04. Farrero Croissont
05. Hazelnut croissant
06. Kouign Amann
07. Mango rice
08. Pain au Chocolat
09. 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