Learn Advance Laminated Pastry by APCA Chef Online

Learn to Make danish and croissont

Learn how to Make laminated dough Pastries

Learn Venoisserie by Master chef

Learn Laminated dough based on sour dough and pre ferment

There is no pre requisite for this Program. Any body can learn thi sProgram

Sour dough Based bread are very much in demant not only because of the taste, texture and interesting acidity in the product but it also helps you avoid that dryness in the Product.In this program Master chef from France chef Frederic Moreau will be teaching everything about the sour dough. How to make them, how to develop the sour dough, the benefits, the process of feeding and the required information. After that, based on the sour dough, he will be teaching you how to make laminated dough and then how to further do the lamination and concept regarding same.This Program is interesting because you will be learning how to Make different Filling like cream, compote, custard and and other fruits-based Filling. You will also be learning about different chocolate and caramel based fillings.Even though this program is based on croissant dough but the Look and feel of the the product give an altogether different varietyBelow Is the program you will be learning –Sour dough TheoryAlmond CroissontBanana Foster CroissontFarrero CroissontHazelnut croissantKouign AmannMango ricePain au ChocolatPandan Caramel briochePecan Caramel BriochePistachio CroissontRed fruit Tea CroissontSnicker croissantSour dough CroissontStrawberry CroissontVanilla Caramel BriocheThis is a great program which can be actually used to do production for a small kitchen for Take away business or a professional Kitchen or Bakery shop

This course is suitable for Pastry enthusiats and Bakers

This course is very much suitable for Pastry teachers, Professional bakers and Bakery owners

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