Gourmet Pastries
Learn to make fermented doughs, including croissants, brioches, puff pastries and ensaimadas
Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)
Make croissants, brioches, ensaimadas and puff pastries with perfect flavor and texture
In this course, Daniel Álvarez, a renowned chef specializing in bakery and pastries, shares his knowledge, techniques and advice to enable you to make spectacular pastry creations with flavors and textures worthy of haute cuisine. This is a course where you can learn how to make high-quality doughs, and how to ferment, laminate, shape and bake them correctly. Discover and learn how to make coveted and delicious preparations, including inverted puff pastry.
Working with fermented doughs to execute these types of products requires great skill and delicacy. In this online course, chef Daniel Álvarez teaches you all the factors to take into account when preparing different types of sweet and savory doughs (brioche, croissants, puff pastry and ensaimada) and using them to develop derivative products of the highest quality.
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Course Syllabus
Course Content
Chapter 2 - Theory: Doughs, Kneading and Fermentation
Chapter 3 - Croissant dough and lamination
Chapter 4 - Brioche Dough
Chapter 5 - Ensaimada Dough
Chapter 6 - Puff Pastry
Before you go
Fermented doughs; theory and practice
What you'll learn
In this online course you will learn all the necessary theory about ingredients, including flours, yeasts, and types of butter. You will see how to correctly knead, laminate and bake fermented doughs.
Daniel Álvarez will teach you, from start to finish, how to make different sweet and savory pastry products using different doughs (brioche, croissants, puff pastry and ensaimada). You will discover specific products, such as the Bostock, and preparations as exclusive as inverted puff pastry, a variation of puff pastry that results in a unique flavor experience. Chef Daniel Álvarez, an expert in these techniques and products, will explain everything you need to take into account. He will teach you the importance of fillings, as well as the recipes for their preparation.
Who is it for?
This course is aimed at both professionals and foodies who love gastronomic quality and who want to master all the elements that influence work with fermented dough and pastries to achieve final products with outstanding texture and flavor.
What you’ll need
- Stand mixer
- Rolling pin
- Laminator (optional)
- Microplane grater
- Dough cutters
- Extendable ‘bicycle cutter’
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See what our Members are saying
Meet your Instructor
Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)
Daniel Álvarez is undoubtedly a master of pastries, due to the ingredients he works with, which are of the highest quality, as well as the techniques he uses, which he complements with originality, tradition and creativity.
About Scoolinary
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Quatro Mãos
Bom, mas pode melhorar!
Senti falta de alguns detalhes das receitas, principalmente na parte das massas folhadas. É interessante ter as medidas do bloco de manteiga, da massa do croissant, com quantos mm abrimos a massa. Qual o tamanho do triangulo do croissant? Faltaram essas informações!
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Very detailed explanations
The Chef transmits his passion and has a deeply detailed and interesting approach to the themes