Learn Advance Laminated Pastry by APCA Chef Online
Learn to make danish and croissant pastries with this program taught by Master Chef Frederic Moreau. Discover the art of sourdough and laminated dough, as well as various fillings like cream, compote, and caramel. Perfect for pastry enthusiasts, bakers, teachers, and bakery owners. Start your culinary journey today!
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
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 –
Sour dough Theory
Almond Croissont
Banana Foster Croissont
Farrero Croissont
Hazelnut croissant
Kouign Amann
Mango rice
Pain au Chocolat
Pandan Caramel brioche
Pecan Caramel Brioche
Pistachio Croissont
Red fruit Tea Croissont
Snicker croissant
Sour dough Croissont
Strawberry Croissont
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
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