Course content

  • 1

    Introduction

    • Introduction
  • 2

    Dough Mixing and 1st fermentation

    • Cruffin and New York roll dough

    • Cube plain and chocolate dough
  • 3

    Folding, shaping and baking

    • Cruffin ( 2 kinds of shape)

    • New York Roll

    • Cube Plain

    • Cube chocolate
  • 4

    Cream and decoration

    • Cruffin Coco-pineapple and Exotic (Cream and final garnishing)

    • New York Roll Lemon-Meringue, Pistachio-Cherry (Cream and Final garnishing)

    • Croissant cube Chestnut-blackberry and Chocolate (Cream and Final garnishing)
  • 5

    Outroduction and Recipes

    • Outroduction

    • New York Roll, Cruffin and Cube croissant

What You’ll Learn

Learn how to create six modern laminated pastries through three distinctive formats: New York Rolls, Cruffins and Cube Croissants.

• Master the dough preparation and lamination process

• Learn the specific shaping techniques for New York Rolls, Cruffins and Cube Croissants

• Create six different pastry variations

• Prepare fillings and finishes adapted to each product

• Control proofing and baking for optimal volume, texture and lamination

• Follow the complete process from dough preparation to final decoration

Ready to Master Modern Viennoiserie?

Join the course and learn how to create New York Rolls, Cruffins and Cube Croissants step by step, with lifetime access to all lessons.

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