Language: English | Size: 3.52 GB | Duration: 2h 46m
Venoisserie by APCA Malaysia- An International Pastry & Culinary School
What you'll learn
Learn advance level Venoisserie and Laminated dough
Learn more about Bi colour croissont
Learn more about Brioches with diferent flavours and Fillings
Learn about Pannetone and Pithiviers
Requirements
Nopre required skill but you need a standard bakery kitchen and basic baking equipments
Description
Laminated Pastries and rich dough are something which does not need too much or a storage and great stuff for picnic and partiesThis program will cover 9 world class laminated pastries and rich dough which can be easily replicated in the kitchenBermuda Triangle - Brioche dough filled with mango cream and topped with lemon sableDolce Brioche - Brioche with its naturally soft and rich characteristics, Pairs with a crispy craquelin and homemade dulce de lecheBrioche 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 jamFruit & Nut Danish - This danish combines flaky croissant dough filled with homemade granola made from a variety of dried fruits and nuts. Flaky and deliciousLemon 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 creamThis 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 fillingWe hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production
Overview
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FILE LIST
Filename
Size
~Get Your Files Here !/1 - Introduction English.vtt
8 B
~Get Your Files Here !/1 - Introduction.mp4
9.7 MB
~Get Your Files Here !/10 - 7Panettone.pdf
985.9 KB
~Get Your Files Here !/10 - Panatone English.vtt
9.8 KB
~Get Your Files Here !/10 - Panatone.mp4
293.4 MB
~Get Your Files Here !/2 - 2DulceBrioche.pdf
959.4 KB
~Get Your Files Here !/2 - Dulcey Brioche English.vtt
11.1 KB
~Get Your Files Here !/2 - Dulcey Brioche.mp4
410.4 MB
~Get Your Files Here !/3 - 1BermudaTriangle.pdf
960.4 KB
~Get Your Files Here !/3 - Bermuda Triangle English.vtt
16.9 KB
~Get Your Files Here !/3 - Bermuda Triangle.mp4
482.9 MB
~Get Your Files Here !/4 - 3BriocheFeuillete.pdf
957.7 KB
~Get Your Files Here !/4 - Brioche Fuillete English.vtt
7.5 KB
~Get Your Files Here !/4 - Brioche Fuillete.mp4
247.9 MB
~Get Your Files Here !/5 - 8ChocolateAlmondDanish.pdf
966.5 KB
~Get Your Files Here !/5 - Chocolate Danish English.vtt
15.6 KB
~Get Your Files Here !/5 - Chocolate Danish.mp4
457.3 MB
~Get Your Files Here !/6 - 5FruitNutsDanish.pdf
981.1 KB
~Get Your Files Here !/6 - Fruit Danish English.vtt
11.9 KB
~Get Your Files Here !/6 - Fruit Danish.mp4
378.4 MB
~Get Your Files Here !/7 - 6LemonBerryBrioche.pdf
940.5 KB
~Get Your Files Here !/7 - Lemon Berry Brioche English.vtt
10.2 KB
~Get Your Files Here !/7 - Lemon Berry Brioche.mp4
341.1 MB
~Get Your Files Here !/8 - 9Pithivier.pdf
967.4 KB
~Get Your Files Here !/8 - Pathivier English.vtt
16.7 KB
~Get Your Files Here !/8 - Pathivier.mp4
507.8 MB
~Get Your Files Here !/9 - 4RaspberryBiColourCroissant.pdf
965 KB
~Get Your Files Here !/9 - Raspberry Croissant English.vtt
16.3 KB
~Get Your Files Here !/9 - Raspberry Croissant.mp4