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Course

Danish pastry dough (laminated yeast dough)

Chef

Валерий Мещеряков
Бренд-шеф "Булочка"

Laminated yeast dough: crispy creamy croissants, pain au raisins with Patisier cream and delicate buns with chocolate.

All stages:
- ingredients, dough kneading and what can affect
- laminating butter preparation and lamination for dozens of layers
- shaping, proofing (even at home) and brushing with explanations at each stage
- baking and final decoration.

Techniques, subtle details and tips from brand chief, baker Valery Meshcheryakov for you to enjoy the process and be proud of your results! The course is suitable for confectioners with any experience, as well as professional confectioners.

The course consists of 4 lessons:
Lesson 1 - Theory: ingredients, proofing. Preparation of 2 types of dough (classic and chocolate).
Lesson 2 - Croissants: classic and two-color.
Lesson 3 - Pain au raisins with creme Patissiere.
Lesson 3 - Chocolate Buns.

The course includes video materials with subtitles and recipes on english in PDF format.
unlimited access and support!

4500 rub / unlimit access Buy now
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  • How to choose the right type of ingredients
  • How to knead the dough the right way
  • Get lots of tips for proofing the dough at home
  • How to shape classic croissants, pain au raisins, chocolate buns
  • How to decorate in different ways
  • How to make your own types of baking goods.

Course content

1. Theory. 2 types of Laminated yeast dough
Step-by-step preparation of laminated yeast dough from ingredients to storage. We will talk about the ingredients and the necessary processes, learn how to laminate the dough and learn how to proofe at home.
Duration 52:35 мин
2. Croissant
Classic and two-color croissants. You will learn 2 ways to shape dough, talk about possible mistakes and how to prevent them.
Duration 14:12 мин
4. Buns with chocolate
Step-by-step preparation of chocolate buns. You will learn how to make chocolate buns step-by-step with some secrets and nuances of shaping and the ways of decorating goods.
Duration 09:30 мин

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