Viennoiserie Master Pastry Chef By Apca Chef Online

Published 1/2023MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 3.31 GB | Duration: 2h 38m

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

What you'll learn

Learn the Art of Lamination

Learn the art of Boutique Laminated Pastries

Learn advance Danish and croissonts

Flavoured Laminated Pastries with Fillings

Requirements

No pre required information is required for this program. Anybody can learn

Description

Master chef Angelo Vontoorn in this program is going to teach about different Advance Venoisseries and Laminated doughs. Some are also based on started or Levain. You will be learning how to make these starters and then how to grow them and feed them and the science behind these sour dough starters. The breads are based on these starters, and you can see the impact of these starter on these doughAll these Venoisseries and Laminated dough, start from scratch to finish where you can learn how to make the dough, test the dough, feel the stretch, and then understand the do and don’t while handling the dough. Also you will understand about the lamination process. Understanding of Lamination is very importnt as that will decide the texture nd feel of the Laminated Pastries This program covers some very high-quality advance level Venoisserie and rich dough which can be easily made at your home or kitchen. The oven what we use may be different but we are sure that people who are baking knows their oven works and they can easily adjust their oven accordingly. Its very important to understand your oven when you bake the breads or Venoisserie as the result change from oven to oven.All the venoisserie are very specialised and can be made for some special events, functions and even production . The design, Look and taste of the pastries are unique and definitely put you in a good skilled position in front of your friends and colleaguesYou will be learning world class recipes in this program-Sour Dough Croissont-Lavender Currant DanishRed Fruits LotusPan D OroHazelnut Chocolate DanishWasabi Shrimp DanishPain De Mie Bi ColourHazelnut Cafe

Overview

Section 1: Introduction

Lecture 0 Introduction

Lecture 1 Sourdough Croissant

Lecture 2 Lavender Currant Danish

Lecture 3 Red Fruit Lotus

Lecture 4 Pan D Oro

Lecture 5 Hazelnut Chocolate Danish

Lecture 6 Wasabi Shrimp Brioche Puff

Lecture 7 Pan Di Mie Bi Colour

Lecture 8 Hazelnut Cafe

This program is suitable for students, Home Bakers, teachers and Professionals