Course curriculum

  • 1

    Croissant & Pain chocolat

    • Croissant & Pain au chocolat

    • Croissant

  • 2

    Kouignamann

    • Kouignamann dough

    • Butter preparation

    • Kouignamann folding& shaping& Baking

    • Kouignamann recipes
  • 3

    Puff pastry

    • Classic Puff pastry

    • Inverted puff pastry

    • Apple turnovers

    • Kings pie ( galette )

    • Puff pastry recipe

    • Palmiers
  • 4

    Baguette

    • Baguette

    • Baguette recipe
  • 5

    Ciabatta Plain& Olives

    • Ciabatta plain and olives

    • Ciabatta Recipe (plain &olives)
  • 6

    Sourdough and Sourdough breads

    • How to calculate the water temperature ?

    • How to start your sourdough (liquid or stiff)

    • Calculate the hydration of your recipes

    • Plain sourdough and walnut cranberries sourdough

    • Rye sourdough bread

    • Sourdough breads recipe

    • Sourdough starter recipe
  • 7

    New York Roll, Cruffin and Cube croissant

    • New York Cruffin Dough mixing and 1sr fermentation

    • Cruffin Folding, Shaping and Baking

    • New York Roll Folding, Shaping and Baking

    • Cruffin Cream, Garnishing and Final decoration

    • New York Roll Cream, Garnishing and Final decoration

    • Cube Croissant Dough mixing and 1st Fermentation

    • Cube Croissant (Plain) Folding, Shaping and Baking

    • Cube Croissant (Chocolate) Folding, Shaping and Baking

    • Cube Croissant Cream, Garnishing and Final decoration

    • Outroduction

    • New York Roll, Cruffin and Cube croissant
  • 8

    Plain Brioche, Babkas , Cinnamon bun

    • Introduction

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    • Brioche dough Mixing

    • Plain brioche , dividing, shaping, baking

    • Chocolate babka

    • Pistachio babka

    • Cinnamon bun

    • Recipes
  • 9

    Croissant bicolor & Pain suisse

    • Intro

    • Dough mixing

    • Croissant bicolore

    • Pain au chocolat bicolor

    • Pain suisse

    • Pain suisse chocolate

    • Outro

    • Recipes