Laminated Pastry

Secrets of Pastry Cream & Baking most common Pastry desserts like Croissants Pain au chocolat, Schneck & Buns

Secrets of Pastry Cream (basis of Bakeries) & most common Pastry sweets like Croissants Pain au chocolat Schneck & Buns.

Cakes, trats, choux, breads, cinnamon rolls, croissants, glass dessert, mousses, chocolate & social media photography

What professionals call laminated dough is simply puff pastry or to the French, Pâte Feuilletée. This course highlights laminated doughs and the secrets behind the hundreds of buttery layers. The leafy structure of the dough is formed by following a specific method of rolling and folding the dough and butter. This results in well over 1,000 layers of laminated dough and butter. During the baking process, the layers of butter melt, the moisture in both the butter and the dough vaporize, causing spaces between the layers and forcing the pastry to rise. Depending on your end product, there are three ways to make puff pastry doughs: The classic, the inverted, and the quick puff pastry. Once you have mastered these, you’ll be able to make sweet or savory turnovers, tarts, and pies.

This course will cover the laminated and rich dough making different recipes , techniques resulting in different breads

This program covers the Advance Venoisserie recipes which can be made and enjoyed in Kitchen