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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 2022 and Pastry Innovation Award 2024.

Antonio Bachour

Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef 2022 and Pastry Innovation Award 2024.

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 Syllabus

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
Before you go

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

What you'll learn

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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See what our Members are saying

Outstanding Course

I have always been intimidated by laminated dough, especially as a home baker without a sheeter. After this course I'm excited to try these!!

Nevene Oehlrich

Gooooooood

He is a world class chef and the explanation is very excellent

MOHAMMAD BKERAT

Easily broken down into the components of the recipes

It made my fingers itch to try out all the recipes!

Saskia Roos

Complete and exhaustive

It met all my expectations. It gave me many ideas that I can't wait to try. Very glad that chef Bachour shared with us some of his secrets and suggestions.

Alice Vaccari

Amazing technique

Amazing technique, amazing innovative ideas and very effective methods

Zakie Ridhallah

5 stars!!! Very professional

I'm a pastry chef for years and I've learned so much!! The explanations are so clear, the level is so high and there is no reason not to succeed!

Shimrit Druskin

Meet your Instructor

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Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef 2022 and Pastry Innovation Award 2024.

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.

What's included?

  • 2 hr 35 min HD video
  • 10 recipes 
  • 33 lessons
  • Recipe e-book (English, Spanish)
  • 8 Quizzes
  • Certificate

Available languages

  • Español, English (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Advanced

Ratings and Reviews

4.9
Avg. Rating
3400 Ratings
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What's your experience? We'd love to know!
Lazarina Dincheva
Posted 4 days ago

I'm extremely happy to learn viennoisserie from Antonio Bachour! Thank you for sharing your experience with us, and thank you for your time!

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moppyvan
Posted 4 days ago
Fantastic!

Chef Bachour was the main reason I needed to subscribe to Scoolinary, he does not disappoint! Wanting to get right to work on making the laminated dough tomorrow, he's very inspirational!

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Manuel Carrillo
Posted 4 days ago
the tecnique of lamination

everything was clear and simply explain

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MAROULA AKRIVOU
Posted 1 week ago

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Husain
Posted 3 weeks ago
thanks

.

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Mohammad wasel Al Achraf
Posted 3 weeks ago
Good Course

good course for Croissant

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mochnackaivana
Posted 3 weeks ago

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Kara Murphy
Posted 3 weeks ago
An amazing course

I am so thankful I purchased this course. I loved it soo much I signed up for the membership.

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Matteo Vitulano
Posted 3 weeks ago

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Christopher Mendoza
Posted 3 weeks ago
Explained well

Step by step, great video

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