Secrets of Bakery Pastry sweets: Buns, Croissants & Schneck

Secrets of Pastry Cream (basis of Bakeries) & most common Pastry sweets like Croissants Pain au chocolat Schneck & Buns.

What you'll learn

How to make Pastry cream: secrets and tips.
Pain au chocolat Dough: making 3 pastry sweets (Pain au chocolat, Croissant, Schneck).
Bun Dough: making 2 pastry sweets (Burger and cream bun, chocolate bun).

Requirements

Be able to knead manually.

Description

Who is this Class For?

-Everyone interested in Bakery Pastry sweets!

What we will Learn?

- How to make pastry cream: secrets and tips

- Pain au chocolat dough and making 3 pastry sweets with it (pain au chocolat, Croissant & Schneck)!

-Bun dough and making 2 Pastry sweets with it ( Burger and cream buns & Chocolat buns)!

Let's bake together and make lovely Pastry sweets! Enroll now!

(Facebook group Cookin's love - Group of cooking lovers)


-BONUS-

Here are extra history infos for Pastry sweets in this course if you’re interested to it!

Pain au chocolat literally chocolate bread; also known as chocolatine in the south-west part of France and in Canada, is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.

Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.

In France, the name of the pains au chocolat varies by regions :

· In the Hauts-de-France and in Alsace, the words "petit pain au chocolat" or "petit pain" are used.

· In central France and in Paris, the words "pain au chocolat” are used.

· In South-West France (Nouvelle-Aquitaine, Occitanie) and in Canada, the word "chocolatine" is used.

In Belgium, the words "couque au chocolat" are also used.

They are often sold in packages at supermarkets and convenience stores, or made fresh in pastry shops.

· In Lebanon, Tunisia, Algeria, Morocco, the Netherlands, Belgium, Norway, Ireland, Denmark and the United Kingdom, they are sold in most bakeries, supermarkets and cafés.

· In Germany, they are sold less frequently than chocolate croissants, but both are referred to as "Schokoladencroissant".

· In the United States and often Canada, they are commonly known as "chocolate croissants" [2].

· In Belgium's Flanders region, they are sold in most bakeries, and referred to as "chocoladekoek" or "chocoladebroodje".

· In Portugal and Spain, they are sold in bakeries and supermarkets, as napolitanas (i.e., from Naples).

· In Mexico, they are also most commonly found in bakeries and supermarkets, and are known as chocolatines.

· In El Salvador and Brazil, they are referred to "croissant de chocolate".

· In Australia and New Zealand, they are commonly referred to as "chocolate croissants", and are sold freshly baked in most bakeries and supermarkets.


Croissant is a buttery, flaky, viennoiserie pastry of Austrian origin,[1] named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was explicitly a French response to American-style fast food, and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.

Schneck or escargot is a spiral pastry often eaten for breakfast in France. Its names translate as raisin bread and snail, respectively. It is a member of the pâtisserie viennoise family of baked foods.

In France, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is often consumed for breakfast as part of a Continental breakfast.

Who this course is for:

Anyone interested in learning Bakery Pastry sweets.