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Brunch Pastries

Master the art of fermentation to create a wide variety of doughs, ideal for a snack at any time of day

Eric Ortuño

Founding partner of L'Atelier Barcelona, member of Relais Desserts (Barcelona, Spain)

Eric Ortuño

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 1 - Presentation and Recipe Book
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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See what our Members are saying

Top class

Top class lots of new ideas

ginodekerf@telenet.be De Kerf

The quality and the flour types/characteristics

I liked the fact that there is an infinitive of combination we can create when preparing any king of brunch

ana robalo

Great class!

Well explained and easy to understand step-by-step instructions.

Veronica Leyva

Brioche rocks!

Aweome course!

PAUL ALBERT JABIAN

Best school ever!

Proud to be part of it, great recipes, amazing teacher. A pleasure to listen!

Dorina Rodrigues

Alternative options!

Amazing course, technique and visual presenation!

Panos

Meet your Instructor

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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.

Earn your certificate and validate your skills

Every course includes a downloadable recipe book

About Scoolinary

Other courses included in your membership

Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

Frequently Asked Questions

Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.

The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.

The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.

If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.

Our courses have been approved by two highly prestigious culinary authorities: Worldchefs   and the  American Culinary Federation (ACF)  . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.

At the end of the course, you will have the option to download certificate.

No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.

Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan

Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.

If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.

With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.

All people must enter with the same user email (whoever purchased the Membership)

What's included?

  • 1h 20min HD video
  • 8 Recipes
  • 14 Lessons
  • Recipe Book (English, Spanish, French, German)
  • 9 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
Level
  • Intermediate

Ratings and Reviews

4.9
Avg. Rating
760 Ratings
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What's your experience? We'd love to know!
Nikos Trahanas
Posted 4 weeks ago
Perfect

Delicious brunch

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Andrey Boyko
Posted 1 month ago
New ideas

This course was very helpful for me. This is exactly the topic that I am working on in my project 🙂

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Nelson jr Presbitero
Posted 3 months ago
All are so good and a lots of idea.

I recommend this to my friends and family . I’m so happy to learn more in this online schooling . Thank you so much…

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oren sniker
Posted 3 months ago
very good

very good

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Katie Swant
Posted 5 months ago
Yum!

Made the vegan bread as is since I have a dairy allergy and it was so tasty. I use it now instead of store buns.

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Rahma Abdulkadir Mohamud
Posted 6 months ago

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Amy Beaver
Posted 7 months ago
Easy to follow

This course was easy to follow and informative. Other than the churros, there was no specialty equipment that home cooks wouldn’t normally use. The croissant dough course was out of order, but that was the only issue i saw needing correcting.

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PAUL ALBERT JABIAN
Posted 9 months ago
Brioche rocks!

Aweome course!

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ana robalo
Posted 12 months ago
The quality and the flour types/characteristics

I liked the fact that there is an infinitive of combination we can create when preparing any king of brunch

×
Preview Image
Panos
Posted 1 year ago
Alternative options!

Amazing course, technique and visual presenation!

×
Preview Image
Show more reviews
What's your experience? We'd love to know!

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