Croissants and Viennoiserie

Master the fundamentals and get creative with croissant and brioche doughs in this essential course for croissant and viennoiserie lovers

Antonio Bachour

Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef, 2018 and 2022

Viennoiserie perfection: Lamination, color, precision and creativity

Discover the versatility of croissant and brioche doughs with Chef Antonio Bachour. Enjoy the precision and creativity of the World’s Best Pastry Chef 2018 and 2022, as you learn step by step how to prepare quality doughs, and how to shape, ferment and bake classic products.

Bachour will share a range of creative uses for these classic doughs to produce surprising products that go beyond the familiar, incorporating a variety of flavors, textures and influences, both traditional and modern. Recipes include a Strawberry and Mascarpone Croissant with a striking appearance, a mango filled Brioche Tropezienne, and one of Antonio Bachour’s favorite products: Pain aux Raisin.

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

  • Prepare quality croissant and brioche doughs correctly.
  • Shape, ferment and bake a range of viennoiserie products.
  • Work with bicolor doughs.
  • Take advantage of a single dough preparation to make a range of creative products.
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Course curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Introduction to croissants and viennoiserie
Chapter 3 - Classic Plain Croissant
Chapter 4 - Pain au Chocolat
Chapter 5 - Hazelnut Pain aux Raisin
Chapter 6 - Rocher Croissant Roll
Chapter 7 - Strawberry Mascarpone Croissant
Chapter 8 - Croissant Tarts
Chapter 9 - Brioche: Regular, Saint Tropezienne, Sugar
Share what you have learned

What you'll learn

Enjoy techniques, tips and step by step instructions from one of the world’s best known pastry chefs

Learn to cut and shape viennoiserie products, including croissants, pain au chocolat, and pain aux raisins with precision.

Work with rings and molds to play with different options for shaping and baking croissant and brioche dough.

Make bicolored products with striking designs.

Create your croissant products in less time using Antonio Bachour’s faster and more effective folding technique. See how croissant dough can be used to create a range of delicious, crisp, flaky tarts, with custard, frangipane and fruit fillings.

Discover delicious and versatile fillings, including an alternative to the traditional recipe for creme patissiere.

Who is it for?

This course is intended for all croissant and viennoiserie lovers. Beginners will find step by step instructions to prepare and shape basic doughs for classic plain croissants and brioche. Advanced professionals and pastry enthusiasts can also discover creative uses for classic doughs and learn to work with bicolored products.

What you’ll need

  • Ruler
  • Sharp knives
  • Wheel cutter*
  • Circular cutters
  • Baking trays
  • Silpats
  • Convection oven
  • Stand mixer
  • Rolling pin
  • Sheeting machine*
  • Hand blender/Turmix
  • Tall jars/jugs


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Kyriaki Charalampidou

Just Perfect,Bravo!

Worth it

I am keen to know all the technique

What are the things we can do for the leftover breads? and how to keep the bread fresh after baking.
Michelle Delos Santos

Thank you chef I have learned alot of different techniques that has not shown on youtube. I was hoping that it also shows how to keep the bread fresh and the shelf life after baking. Thank you!

The technique to work with laminated dough
Luis Pagan

This course has exceeded my expectations, and having Chef Bouchor as a teacher is a privilege and an honor to learn from. He is very through and detailed when explaining how to work with laminated dough, and I am learning a lot.

The technics of the Chef.
Didier Pruzniak

Beautiful course. Thank you Chef,for all your explanations.

Reynal Rost

I like everything.

Antonio Bachour, a hypercreative pastry chef renowned as the world's best, is celebrated for his unwavering dedication, pursuit of perfection, and pioneering approach, establishing him as one of the most renowned figures in the realm of pastry arts.

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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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What's included?

  • 2 hr 35 min HD video
  • 10 recipes 
  • 40 lessons
  • Recipe e-book (English, Spanish)
  • 8 Quizzes
  • Certificate
  • Español, English (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
  • Advanced

Ratings and Reviews

Avg. Rating
584 Ratings
What's your experience? We'd love to know!
Posted 14 hours ago
Detailed and easy

Exceeded my expectations

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Ron Mendoza
Posted 14 hours ago
Simple and to the point

Excellent guide to the toughest and most fundamental croissant. Simple and to the point. Makes you want to go and make hundreds of them.

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Reynal Rost
Posted 14 hours ago

I like everything.

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Posted 4 days ago
learning from the best chef

thanks for giving the chance to improve our skills with teaching us news ways and things from the best chef

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Simona Castaldelli
Posted 4 days ago
I loved the technique

I'm not a professional, I'm just a baking lover, so I bought this course to learn how to make my pastries nicer and I loved it, well explained, all the steps are clear, the recipe book is amazing, I took extra notes on the printed recipes to have all steps accurately explained and I'm in hurry to start trying these amazing pastries. I recommend it.

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Karina Meehan
Posted 4 days ago


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Critov Florentina
Posted 4 days ago

Verry good!

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Ginny Petrovek
Posted 4 days ago
Great source for Professionals

Great course. I am an executive pastry chef at a hotel. I currently already make croissants for the hotel and using Antonio Bochour's course to tighten some techniques and skills. Great professional source

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Zakie Ridhallah
Posted 4 days ago
Amazing technique

Amazing technique, amazing innovative ideas and very effective methods

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Karen Williamson
Posted 4 days ago

Wow fabulous instructions and results. Love it!

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