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Gourmet Pastries
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Chapter 1 – Presentation and Recipe BookAbout this course
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What you’ll learn
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Recommended Equipment
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Meet your instructor
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Recipe Book (English, Spanish, French, German)
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Share with the Community
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Chapter 2 – Theory: Doughs, Kneading and FermentationTheory: Flours, kneading and fermentation
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QUIZ – Theory: Flours, Kneading and Fermentation1 Quiz
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Chapter 3 – Croissant dough and laminationCroissant dough and lamination
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Lamination with a rolling pin
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Croissant (straight)
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Croissant (half moon)
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Chocolate croissant
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Savory Croissant: Emmental and Basil
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Finishing the croissants
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Pain au chocolat
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Braids
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QUIZ: Croissant dough and lamination1 Quiz
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Chapter 4 – Brioche DoughBrioche dough
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Brioche natural
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Bostock
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QUIZ – Brioche dough1 Quiz
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Chapter 5 – Ensaimada DoughEnsaimada dough
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Ensaimada
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Pastry Cream
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Ensaimada with cream
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QUIZ – Ensaimada dough1 Quiz
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Chapter 6 – Puff PastryPuff pastry
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Millefeuille and Apple Tart
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Macerating the apples
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Finishing the apple tart
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QUIZ – Puff Pastry1 Quiz
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Before you goRelated courses
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QUIZ – Brioche dough
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Question 1 of 2
1. Question
We must press the dough well to remove the air:
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Question 2 of 2
2. Question
We leave the bostock dough fermenting at room temperature for:
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