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Sophisticated Pastry Doughs

Discover gourmet pastries through kneading, fermentation and cooking so that these doughs no longer hold any secrets from you.

Daniel Álvarez

Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)

Daniel Álvarez

Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)

Sophisticated doughs and preparations that will stand out

We put at your fingertips an online course in which you will discover pastry doughs and preparations that are out of the ordinary, a whole universe of techniques to discover pastries like never before through 8 delicious recipes. 

All this imparted by no other than chef Daniel Álvarez, pastry expert and member of the prestigious Relais Dessert pastry association. Dani openly confesses his enormous passion for pastries, a passion that he will transmit to you in each lesson of the course in which you will learn everything you need to make different doughs and be able to get the most out of each recipe, achieving perfect flavor and texture as a result.

In this online course you will learn how to make original pastry doughs, including the kneading techniques as well as the ideal fermentation and cooking times along with the techniques to make multiple recipes.

Discover how to make haute cuisine pastry creations by learning how to choose the best ingredients and the tricks to treat them as any pastry deserves, all from the hand of a master who has been in the world of pastries for more than 30 years.

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Course Syllabus

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Flour theory, kneading, and fermentation
Chapter 3 - Croissant Dough
Chapter 4 - Two-colored Pain au Chocolat
Chapter 5 - Carrés aux Pommes or Apple Loin
Chapter 6 - Cream Knot
Chapter 7 - Flaky Brioche Dough
Chapter 8 - Banana Schnecken
Chapter 9 - Almudevar Style Braid
Chapter 10 - Bretzel
Chapter 11 - Kouign-aman
Chapter 12 - Kouglof
Before you go

8 recipes with two basic doughs

What you'll learn

Tricks for a good kneading; the importance of lamination in both sourdoughs in the course: in the croissant dough and the flaky brioche dough (important, the type of flour and the folds!); how to make filled doughs on the inside and the outside and other recipes like the sweet Bretzel or a two-coloured croissant.

This way, in this online cooking  course, Daniel Álvarez shares his skills to make different creations with the same dough. For example, with the croissant dough, you will be able to make pain au chocolat, a cream knot, and carrés aux Pommes (square-shaped apple pie) or, with the flaky brioche dough you will achieve creative and aesthetic recipes like the almudevar braid, bretzels or a banana and toffee schnecken.

Who can resist to the unbeatable textures, crispy on the outside and smooth and fluffy on the inside of these pastries? Discover all the secrets of grand pastry cuisine with this online baking course.

Who is it for?

In this online confectionery course, we focus on teaching and perfecting the techniques in confectionery so that both professionals and foodies will be able to master the correct preparation of doughs and pastry to enjoy a final haute cuisine product made with your very own hands. Is a cooking course ideal for all of those who want to learn all the baking tricks in an educative and easy way.

Equipment Needed

  • Kneader: kitchen Aid or professional (optional)
  • Rolling Pin
  • Rollin mill (optional)
  • Molds

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Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

See what our Members are saying

Very interesting

Creative and interesting. I love it

Claudia Suarez

Very Informative class!

Very informative class!

Joanna Ker Banzon

theory and structure of flour and how it interacts with other ingredients

clear and well presented information

John Clancy

The course was very interesting

The course helped me understand interesting techniques and there are things that made me think differently in the world of baking. Despite this, it is recommended to give more techniques on topics related to different ways of designing pastries Thank you, it was interesting and challenging and the road to learning is still long for me

mh_shaheen23

So surprising

A lot of tips and triks.. many new things for me

Jacob Karpov

Recomendable 100%

buenisimo!!!

Francisco Uhlmann

Meet your Instructor

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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.

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?

  • 2h 30′ HD video
  • 8 Recipes
  • 28 Lessons
  • Recipe Book (English, Spanish)
  • 11 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Advanced

Ratings and Reviews

4.8
Avg. Rating
1152 Ratings
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What's your experience? We'd love to know!
mh_shaheen23
Posted 1 month ago
The course was very interesting

The course helped me understand interesting techniques and there are things that made me think differently in the world of baking. Despite this, it is recommended to give more techniques on topics related to different ways of designing pastries Thank you, it was interesting and challenging and the road to learning is still long for me

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John Clancy
Posted 2 months ago
theory and structure of flour and how it interacts with other ingredients

clear and well presented information

×
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Georgios Kornaropoulos
Posted 4 months ago
Perfect!

5/5

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Jacob Karpov
Posted 5 months ago
So surprising

A lot of tips and triks.. many new things for me

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Nikolas Tsafos
Posted 5 months ago
Great job

Great job

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tiziano ciceri
Posted 5 months ago
NICE

OK++++

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Munaal Tanveer
Posted 5 months ago
Detailed explanation of different types of doughs

very well explained and a lot of new pastry ideas

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Álex Sebásthyan De Souza
Posted 5 months ago
Maravilhoso

Espero conseguir fazer todas as receitas! Super empolgado..

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Magnus Bengtsson
Posted 6 months ago
disorganized at chapter 3.

chapter 3 is where clips start to seem like they are played at shuffle mode. Otherwise a great tutorial.

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Katia Ortiz
Posted 6 months ago
Lindo curso

Muitas receitas diferentes e novas, gostei muito, lindas apresentações

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