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Croissants and Viennoiserie

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  1. Chapter 1 – Presentation and Recipe Book
    About this course
  2. What you’ll learn
  3. Recommended Equipment
  4. Meet your instructor
  5. More information about Antonio Bachour
  6. Recipe Book (English, Spanish)
  7. Chapter 2 – Introduction to croissants and viennoiserie
    Détrempe: Preparation of the croissant dough
  8. Block fermentation
  9. Butterblock and lamination
  10. QUIZ: Introduction to croissants and viennoiserie
    1 Quiz
  11. Chapter 3 – Classic Plain Croissant
    Croissant: Lamination, shaping, fermentation and baking
  12. Croissant: Finishing and presentation
  13. QUIZ: Classic Plain Croissant
    1 Quiz
  14. Chapter 4 – Pain au Chocolat
    Pain au Chocolat: Presentation of ingredients and preparation of the cocoa detrempe
  15. Lamination and shaping of the Pain au Chocolat
  16. Preparation of the glaze
  17. Pain au Chocolat: Finishing and presentation
  18. QUIZ: Pain au Chocolat
    1 Quiz
  19. Chapter 5 – Hazelnut Pain aux Raisin
    Hazelnut Pain aux Raisin: Presentation and preparation of the vanilla pastry cream
  20. Preparation of the rum soaked raisins
  21. Lamination and preparation of the Pain aux Raisin
  22. Pain aux Raisin: Finishing and presentation
  23. QUIZ: Pain aux Raisin
    1 Quiz
  24. Chapter 6 – Rocher Croissant Roll
    Rocher: Presentation and preparation of the gianduja ganache
  25. Lamination and shaping of the Rocher Croissant Roll
  26. Preparation of the crunchy milk chocolate
  27. Rocher Croissant: Finishing and presentation
  28. QUIZ: Rocher Croissant Roll
    1 Quiz
  29. Chapter 7 – Strawberry Mascarpone Croissant
    Strawberry Mascarpone Croissant: Presentation of ingredients and preparation of the red détrempe
  30. Lamination and shaping of the Strawberry Mascarpone Croissant
  31. Preparation of the mascarpone cream
  32. Preparation of the strawberry cream
  33. Strawberry Mascarpone Croissant: Finishing and presentation
  34. QUIZ: Strawberry Mascarpone Croissant
    1 Quiz
  35. Chapter 8 – Croissant Tarts
    Frangipane: Presentation and preparation of the almond vanilla frangipane
  36. Preparation of the poached pears in syrup
  37. Shaping and baking the tarts
  38. Filling and finishing the Pear Frangipane Tart & Flan Tart
  39. QUIZ: Croissant Tarts
    1 Quiz
  40. Chapter 9 – Brioche: Regular, Saint Tropezienne, Sugar
    Détrempe: Preparation of the brioche dough
  41. Scaling and shaping the brioche dough
  42. Topping and baking the brioche
  43. Preparation of the mango pastry cream
  44. Brioches: Finishing and presentation
  45. QUIZ: Brioche
    1 Quiz
  46. Share what you have learned
    Share with the Community
  47. Before you go
    Related courses
  1. Become a member
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QUIZ: Croissant Tarts

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Croissants and Viennoiserie QUIZ: Croissant Tarts QUIZ: Croissant Tarts

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