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Bread and Pastry Doughs: Free Course

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  1. Chapter 1 – Presentation of the course
    About this course
  2. What you’ll learn
  3. Recommended equipment
  4. Recipe book
  5. Share with the Community
  6. Chapter 2 – Baba
    Baba: Introduction
  7. Making the Baba dough and first fermentation
  8. Second fermentation
  9. Soaking with rum syrup
  10. Baba: Finishing
  11. QUIZ: Baba
    1 Quiz
  12. Check out the ‘Pastry, Sponge Cakes and Cookie Dough’ course
  13. Chapter 3 – Paris – Brest
    Paris- Brest: Introduction
  14. Hazelnut crumble
  15. Choux pastry dough
  16. Hazelnut cream
  17. Paris-Brest: Finishing
  18. QUIZ: Paris-Brest
    1 Quiz
  19. Check out the ‘Classic French Pastry’ course
  20. Chapter 4 – Chocolate Eclair
    Eclair: Introduction and chocolate cream
  21. Chocolate glaze
  22. Chocolate Eclair: Finishing
  23. QUIZ: Chocolate Eclair
    1 Quiz
  24. Check out the ‘Eclairs’ course
  25. Chapter 5 – Tarte Tatin
    Tarte Tatin: Introduction
  26. Preparing the apples
  27. Baking the Tarte Tatin
  28. Tarte Tatin: Finishing
  29. QUIZ: Tarte Tatin
    1 Quiz
  30. Check out the ‘Puff Pastry’ course
  31. Chapter 6 – Ensaimada
    Ensaimada dough
  32. Ensaimada
  33. Pastry cream
  34. Ensaimada: Finishing
  35. QUIZ: Ensaimada
    1 Quiz
  36. Check out the ‘Gourmet Pastries’ course
  37. Chapter 7 – Brownie Croissant
    Brownie Croissant: Introduction
  38. Brownie
  39. Laminating and cutting
  40. Assembling squares and rounds
  41. Baking
  42. Brownie Croissant: Finishing
  43. QUIZ: Brownie Croissant
    1 Quiz
  44. Check out the ‘Croissants and Viennoiserie: Second Collection’ course
  1. Become a member
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Bread and Pastry Doughs: Free Course QUIZ: Tarte Tatin QUIZ: Apple Tatin

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