Advance level Venoisserie by Master Baker

Advance level Venoisserie by Master Baker

Laminated Pastries and rich dough are something which does not need too much or a storage and great stuff for picnic and parties

This program will cover 9 world class laminated pastries and rich dough which can be easily replicated in the kitchen

Bermuda Triangle - Brioche dough filled with mango cream and topped with lemon sable

Dolce Brioche - Brioche with its naturally soft and rich characteristics, Pairs with a crispy craquelin and homemade dulce de leche

Brioche Feuillete - Sweet and rich brioche dough that has undergone the lamination like croissant giving it a soft but flaky texture.

Raspberry bi colour Croissants- Learn to make popular bi color croissant filled with homemade raspberry jam

Fruit & Nut Danish - This danish combines flaky croissant dough filled with homemade granola made from a variety of dried fruits and nuts. Flaky and delicious

Lemon Berry Brioche - Rich brioche combines with a lemon and blueberry jam creating rich, soft and sweet tastes and textures.

Pannetone- Italian sweet bread with origin in Milan, typically eaten at Christmas. It is made from a brioche like dough infused with rum soaked raisins and orange peel. It is light in texture and buttery to taste.

Chocolate almond Danish Loaf- Homemade almond marzipan, dark chocolate, wrapped in croissant dough with a unique form of lamination creating a beautiful design.

Pithivier - This French classic is thought to come from the town of Pithiviers france. There are many varieties of the pithivier for many occasions but this classic consists of Invert Puff pastry and almond cream

This program will be a perfect way to understand different rich dough and laminated dough. You will be learning some classic as well as breads & Venoisserie with some exotic flavours and filling

We hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production

Venoisserie by APCA Malaysia- An International Pastry & Culinary School

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What you will learn

• Learn advance level Venoisserie and Laminated dough
• Learn more about Bi colour croissont
• Learn more about Brioches with diferent flavours and Fillings

Rating: 4.9

Level: All Levels

Duration: 3 hours

Instructor: APCA CHEF Online