Croissants and Viennoiserie
Master the fundamentals and get creative with croissant and brioche doughs in this essential course for croissant and viennoiserie lovers
Chef pastelero y propietario de Bachour Miami. Mejor pastelero del mundo 2022 y premio a Innovación Pastelera 2024.
Course Content
Course Content
1. Presentation and Recipe Book
Free
2. Introduction to croissants and viennoiserie
3. Classic Plain Croissant
4. Pain au Chocolat
5. Hazelnut Pain aux Raisin
6. Rocher Croissant Roll
7. Strawberry Mascarpone Croissant
8. Croissant Tarts
Free
9. Brioche: Regular, Saint Tropezienne, Sugar
Share what you have learned
Before you go
About this Course
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.
What's included?
- 2 hr 35 min HD video
- 10 recipes
- 33 lessons
- Recipe e-book (English, Spanish)
- 8 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
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.
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
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.9
Avg. Rating
9096 Ratings
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Manuela von Heeg
Inspiring and exceptionally well-structured Viennoiserie course - 10/10, with a gold star!
It shows how versatile a single dough can be. His teaching style is clear, easy to follow, and enjoyable to watch. It never feels boring and immediately makes you want to start baking yourself. The quizzes at the end are a great great way to reinforce the key points. Overall, an outstanding course.
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Tiago Pontin
Explained excellently, detail by detail.
This course helped me improve my skills with croissants and viennoiserie in general, introducing new ways to shape croissant dough such as the Rocher Croissant. A really interesting and complete course, Chef Antonio explains everything in detail, making it very easy to follow.
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I-Fang Lee
The croissant dough recipe was off
I followed instruction and double check the recipe before mixing. When I started mixing the dough, the dough was formed less than two minutes. The dough was so tough that it almost broke my mixer. I had to take the dough out of the mixer, and added more liquid by hand kneeding the dough. It took a long time just to get to the right consistency. Hopefully that does not affect the dough too much.  Now it’s in the freezer. I will finish it off tomorrow hopefully the croissants will still come out good.
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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!!