Brunch Pastries
Master the art of fermentation to create a wide variety of doughs, ideal for a snack at any time of day
Founding partner of L'Atelier Barcelona, member of Relais Desserts (Barcelona, Spain)
Reinvent 3 classic pastry/bakery doughs to prepare different sweet and savoury recipes for a perfect Brunch
Brunch is traditionally eaten somewhere between breakfast and lunch, but we can enjoy these recipes at teatime or at any time of the day, during a quiet morning to ourselves or whilst enjoying the company of family or friends. In this course we will discover the wonderful world of sweet and savoury doughs, some different preparations with endless possibilities.
This course is designed so that anyone can make advanced bakery recipes with innovative techniques and quality ingredients. We carefully highlight the dough’s initial characteristics, and teach a unique and creative way of working.
Based in Barcelona, and an expert in technique and innovation, the French chef Eric Ortuño will explain step by step the timings, temperatures and everything else you need to take into account when following traditional recipes or adapting them to create a version of your own.
At the end you will be able to replicate classic French bakery recipes, or give them a creative twist in terms of colours, fillings and ways of cooking that you had never previously imagined.
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Course Syllabus
Course Content
Chapter 2 - The importance of dough in Brunches
Chapter 3 - Croissant dough: griddled ham and brie flaky toastie
Chapter 4 - Croissant dough: Tomato Tarte Tatin
Chapter 5 - Croissant dough: Waffle with avocado and salmon cream
Chapter 6 - Croissant dough: Waffle with ice cream and chocolate sauce
Chapter 7 - Croissant dough: Puff pastry churro with hot chocolate
Chapter 8 - Brioche dough: Low temperature egg and gorgonzola brioche coulant
Chapter 9 - Viennese bread dough: Potato, cheddar and chives bread stuffed with Pastrami
Chapter 10 - Viennese Bread Dough: Vegan beetroot bread stuffed with roasted pumpkin
Before you go
You will learn to combine ingredients in order to make highly innovative doughs with a very attractive finish
What you'll learn
Before starting with more complex preparations, you will learn how to make the classic doughs: the basic ingredients, the type of flour to use for each bread, how to make puff pastry, simple and double turns, etc.
Can you think of any other ways to use puff pastry? Leaving aside the classic croissant we will see other uses for this type of dough in applications such as sandwiches, tarte tatin, churros and waffles.
We will prepare brioches both in a mould and individually, ending with rolls with fillings that melt in the mouth.
We will make a Viennese bread with potato and chives, which we will then stuff with pastrami. We’ll finish with a variation on Viennese bread, coloured with beetroot and using no milk, eggs or butter; suitable for vegans.
Who is it for?
This course is aimed at professionals and amateurs with basic knowledge in the world of baking. It is for all those who want to move away from traditional recipes and experiment with new proposals.
Material required
- Oven
- Mixer
- Sandwich toaster
- Ridged griddle
- Ice cream cone making machine
- Churro griddle
- Piping bag
- 10cm ring
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Meet your Instructor
Founding partner of L'Atelier Barcelona, member of Relais Desserts (Barcelona, Spain)
The award-winning pastry chef Eric Ortuño has more than 35 years of experience, and today devotes himself to training and sharing know-how about the most creative side of his specialism.
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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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