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.
Course curriculum
Course Content
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
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.
About Scoolinary
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Frequently Asked Questions
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.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
Simona Castaldelli
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.
Just Perfect,Bravo!