Course curriculum

  • 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