In this course, led by Hans Ovando, you will explore  the fundamentals of artisanal pastry: Croissants and Brioche. You will learn to make brioches and puff pastry entirely from scratch, using pre-ferments such as poolish and biga — essential for achieving exceptional texture and flavor. Through recipes like French brioche, tropical brioche, pistachio brioche, and the spectacular Kouglof, you will master key techniques including kneading, folding, and fermentation, elevating the quality of your creations to a professional level.

Throughout the course, you will also delve into the art of puff pastry, perfecting the preparation of croissants, puff pastry handkerchiefs, and a variety of fillings that elevate each creation. From classic pastry cream and its variations to modern innovations such as raspberry, mango, and passion fruit gelée, you will explore both traditional and contemporary techniques. In addition, you will discover more sophisticated fillings, including gianduja and pistachio, that will take your pastries to the next level.

At the end of the course you will be able to:

• Make pre-ferments such as poolish and biga to improve the texture and flavor of your pastries.
• Master kneading and folding techniques to achieve brioches and croissants with the perfect structure.
• Experiment with innovative versions of pastries and croissants, adding personalized flavors and textures.
• Correctly apply fermentation and baking to achieve professional results.
• Prepare fillings and finishes, such as pastry creams and glazes, to enhance the flavor and presentation of each creation.