Gourmet Pastries
Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)
Make croissants, brioches, ensaimadas and puff pastries with perfect flavor and texture
In this course, Daniel Álvarez, a renowned chef specializing in bakery and pastries, shares his knowledge, techniques and advice to enable you to make spectacular pastry creations with flavors and textures worthy of haute cuisine. This is a course where you can learn how to make high-quality doughs, and how to ferment, laminate, shape and bake them correctly. Discover and learn how to make coveted and delicious preparations, including inverted puff pastry.
Working with fermented doughs to execute these types of products requires great skill and delicacy. In this online course, chef Daniel Álvarez teaches you all the factors to take into account when preparing different types of sweet and savory doughs (brioche, croissants, puff pastry and ensaimada) and using them to develop derivative products of the highest quality.
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Course Syllabus
Course Content
Fermented doughs; theory and practice
What you'll learn
In this online course you will learn all the necessary theory about ingredients, including flours, yeasts, and types of butter. You will see how to correctly knead, laminate and bake fermented doughs.
Daniel Álvarez will teach you, from start to finish, how to make different sweet and savory pastry products using different doughs (brioche, croissants, puff pastry and ensaimada). You will discover specific products, such as the Bostock, and preparations as exclusive as inverted puff pastry, a variation of puff pastry that results in a unique flavor experience. Chef Daniel Álvarez, an expert in these techniques and products, will explain everything you need to take into account. He will teach you the importance of fillings, as well as the recipes for their preparation.
Who is it for?
This course is aimed at both professionals and foodies who love gastronomic quality and who want to master all the elements that influence work with fermented dough and pastries to achieve final products with outstanding texture and flavor.
What you’ll need
- Stand mixer
- Rolling pin
- Laminator (optional)
- Microplane grater
- Dough cutters
- Extendable ‘bicycle cutter’
Course recipes
In this course you will learn
See what our Members are saying
this is new for me, and I think everything is important to know
I like all this course and I can not wait to star to prepare all the pastry. thanks
I love it
I really like this course and the instructor is excellent!
great insigt
corrected all my mistake within these minutes of demonstration . thank you scoolinary
Gourmet Pastries
So informative and clear, really interesting and easy to follow along.
Dough temperature
I like everything.
Meet your Instructor
Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)
Daniel Álvarez is undoubtedly a master of pastries, due to the ingredients he works with, which are of the highest quality, as well as the techniques he uses, which he complements with originality, tradition and creativity.
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
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At the end of the course, you will have the option to download certificate.
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All people must enter with the same user email (whoever purchased the Membership)
What's included?
- 2h 25min HD video
- 21 Lessons
- 6 Recipes
- Recipe Book (English, Spanish, French, German)
Available languages
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Very detailed explanations
The Chef transmits his passion and has a deeply detailed and interesting approach to the themes