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recorded video of the master class
"How to open your viennoiserie production"
Discover all steps for your future bakery.
You'll see what equipment you need and what are the most important things for the beginning.
Discover all steps for your future bakery.
You'll see what equipment you need and what are the most important things for the beginning.
Starts on:
December 20th
24% off available for 24 hours
Until the end of the sale
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Program of the course
Week 1
1 - 10 lesson
-Equipment, ovens, lamination machines
-Ingredients & butter for viennoiserie/puff pastry
-Module “Fillings for viennoiserie”
-Dough kneading (dough mixer/planetary mixer)
-Butter preparation for lamination
-Dough layering (hand layering/lamination machine)
-Ingredients & butter for viennoiserie/puff pastry
-Module “Fillings for viennoiserie”
-Dough kneading (dough mixer/planetary mixer)
-Butter preparation for lamination
-Dough layering (hand layering/lamination machine)
Week 2
11 - 21 lesson
-Correct use of equipment
-Proofer for bakery/home
-Freezeng of unbaked viennoiserie
-Baking in convection and deck oven
-Classic croissant, bi-color, pain au chocolat
-Doublebaked croissants, danish, raisin snails
-Proofer for bakery/home
-Freezeng of unbaked viennoiserie
-Baking in convection and deck oven
-Classic croissant, bi-color, pain au chocolat
-Doublebaked croissants, danish, raisin snails
Week 3
22 - 31 lesson
-Cruffin, peach squares
-Knot, swiss bread
-Donuts, berliners, layered donuts
-Kouign aman, babka, canele
-Shaping with stencils
-“Face cut” puff pastry
-Knot, swiss bread
-Donuts, berliners, layered donuts
-Kouign aman, babka, canele
-Shaping with stencils
-“Face cut” puff pastry
Week 4
32 - 40 lesson
-Classic brioche (made with dough mixer)
-Chocolate brioche (made with planetary mixer)
-Kouglof, cinnabons, tart tropezienne, toast bread
-Classic puff pastry/inverted puff pastry
-Chausson aux pommes, fruit tart
-Palmier, apricot tart
-Chocolate brioche (made with planetary mixer)
-Kouglof, cinnabons, tart tropezienne, toast bread
-Classic puff pastry/inverted puff pastry
-Chausson aux pommes, fruit tart
-Palmier, apricot tart
Week 1
Lesson 1 - Introduction
- recipe book - Bakeland detailed recipes with all measurements, dough thickness, weight ect.
- ingredients book - all ingredients with detailed information about composition and %. Different options, brands and swaps
- equipment book - we’ve mentioned all equipment that we use in the course and also different options for brands
- problem & solution book - You’ll find not only main problems & mistakes – but how to fix them
Lesson 2 - Module “Fillings for viennoiserie”
- Choux pastry recipe №2. Eclairs & choux with crumble.
- pastry cream
- pastry cream with dulce de leche
- hazelnut pastry cream
- almond frangipane
- hazelnut frangipane
- granola frangipane
- chocolate frangipane
- coconut frangipane
- poppy seed frangipane
- pistachio frangipane
- semolina cream
- sea buckthorn coulis
- raspberry coulis
- blackcurrant coulis
- cherry coulis
- compote mango-passion fruit
- pear in syrup
- dark chocolate ganache
- white chocolate ganache
- pistachio ganache
- carrot cake
- brownie
Lesson 3 - Classic croissant/3 curls
- equipment, ovens, lamination machines
- ingredients & butter for viennoiserie/puff pastry
- croissant 1kg piece recipe for small production/home
- butter preparation for hand lamination
- dough kneading (small planetary mixer)
- dough layering (hand lamination with rolling pin)
- croissant shaping
- how to proof/freeze ready shaped croissants
- how to make your “home proofer”
- how to brush viennoiserie with glaze
- baking in convection oven
Lesson 4 - Classic croissant 5 curls/ Moon shaped croissant
- croissant 2.5gk piece recipe for big production/home
- butter preparation for lamination machine
- dough kneading (big production dough mixer)
- dough layering (lamination with production machine)
- croissant shaping (5 curls)
- croissant shaping (moon shape)
- how to proof/freeze ready shaped croissants
- what is proofer and retarder?
- how to spray viennoiserie with glaze
- baking in deck/convection oven
Lesson 5 - Classic snail/hazelnut snail
- pastry cream
- hazelnut cream
- raisins soaked in rhum
- raisin snail shaping
- hazelnut snail shaping
- proofing
- how to brush snail with glaze
- baking raisin snail (without mould)
- baking hazelnut snail (in the mould)
Lesson 6 - Classic pain au chocolat/”Face cut” pain au chocolat
- lamination and pre-shaping
- shaping classic pain au chocolat
- shaping “face cut” pain au chocolate
- proofing
- baking
- brushing pain au chocolate with syrup
Lesson 7 - Swiss bread/Twist
- lamination and pre-shaping
- pastry cream and chocolate drops
- shaping swiss bread/twist
- proofing
- baking
Lesson 8 - Fruit mill
- almond frangipane
- lamination and shaping
- fresh apricots preparation
- proofing
- baking
Lesson 9 - Bi-colored croissants
- red dough for double color layering
- lamination and pre-shaping
- classic bi-colored croissant
- long rectangle bi-colored loaf
- proofing
- baking
Lesson 10 - Chocolate bi-colored croissants
- chocolate dough for double color layering
- lamination and pre-shaping
- classic bi-colored pain au chocolat
- chocolate bi-colored flower
- proofing
- baking
Week 2
Lesson 11 – “Doublebaked” croissant
- how to save “yesterday’s” croissant
- how to prepare croissant for second baking
- special syrup for croissants
- almond double baked croissant
- pistachio double baked croissant
- granola double baked croissant
- caramel/blackcurrant/pecan double baked croissant
- filling preparation
- baking
- decoration
Lesson 12 - “Doublebaked” croissant. Part 2
- croissant preparation
- poppy seed/cherry double baked croissant
- pear/ricotta double baked croissant
- tropical double baked croissant
- carrot/sea buckthorn double baked croissant
- bi colored brownie double baked croissant
- filling preparation
- baking
- decoration
Lesson 13 - “Opened” viennoiserie
- lamination and pre-shaping
- pistachio square with peach
- pistachio frangipane
- crumble
- rectangle twist with mozzarella
- raspberry filling
- proofing
- baking
Lesson 14 - Danish
- lamination and pre-shaping
- triangle with raspberry and pastry cream
- danish with almond and raspberry
- raspberry filling
- proofing
- baking
Lesson 15 - Cruffins
- lamination and pre-shaping
- classic cruffin with chocolate ganache
- caramel cruffin
- Knot shaping
- proofing
- baking
Lesson 16 - Geometric figure shape viennoiserie
- triangle viennoiserie with ganache
- lamination and pre-shaping
- preparation of the moulds for baking
- white chocolate ganache
- cube shape buns
- proofing
- baking
Lesson 17 - Puff pastry donut
- laminated donut dough preparation
- deep frying
- pastry cream/raspberry filling
- shiny donut glaze preparation
- glazing
Lesson 18 - Kouign aman
- laminated sugar dough preparation
- shaping
- baking mould preparation
- baking and caramelization
Lesson 19 - Savory croissants
- croissant preparation
- guacamole/salmon
- рarma ham/basil
- ham/cheese/gherkin
- pesto/mozzarella/tomato
Lesson 20 - “Off cut” viennoiserie
- how to use off cuts from croissant dough
Week 3
Lesson 21 - New module “Brioche”
- brioche dough preparation (big production dough mixer)
- gluten window
- dough temperature
- fermentation
- how to proof/freeze ready shaped buns
- how to spray or brush viennoiserie with glaze
- baking in deck/convection oven
Lesson 22 - Chocolate brioche
- chocolate brioche dough preparation (planetary mixer)
- gluten window
- dough temperature
- fermentation
- how to proof/freeze ready shaped buns
- how to spray or brush viennoiserie with glaze
- baking in deck/convection oven
Lesson 23 - Laminated brioche
- brioche dough preparation (big production dough mixer)
- gluten window
- dough temperature
- fermentation
- butter preparation for lamination
- laminating process
Lesson 24 - Brioche with crumble
- brioche with vanilla crumble and berries
- brioche with chocolate crumble
- chocolate cream
- pastry cream
- shaping
- proofing
- baking
Lesson 25 - Brioche with “baked” fillings
- brioche with chocolate crumble and baked cream
- brioche with marzipan and almond topping
- bi-colored brioche
- shaping
- proofing
- baking
Lesson 26 - “Leopard” brioche
- brioche with 2 kinds of dough and “leopard” effect
Lesson 27 - Donuts
- classic donuts
- berliners
- dough preparation
- proffing
- deep frying
- fillings/glazes/sugar coating
Lesson 28 - Babka
- classic donuts
- berliners
- dough preparation
- proffing
- deep frying
- fillings/glazes/sugar coating
Lesson 29 - Kouglof
- Kouglof dough preparation
- shaping
- proofing
- baking
- soaking in the almond syrup
Lesson 30 - Tart Topezienne
- brioche with pearl melting sugar
- shaping and baking
- orange syrup
- Tropezienne cream filling
Week 4
Lesson 31 - Canele
- canele preparation
- how to make wax for moulds
- baking
Lesson 32 - Cinnabons
- cinnabons dough
- cinnamon butter filling
- shaping and baking
- cream cheese topping
Lesson 33 - Tarte au sucre
- classic brioche sugar tart with butter
Lesson 34 - Savory brioche
- brioche with tomato, mozzarella and bazil
Lesson 35 - New module “Classic puff pastry”
- classic puff pastry dough
- basic dough preparation
- laminating butter preparation
- explanation about folds and layers
- layering
Lesson 36 - Inverted puff pastry
- inverted puff pastry dough
- basic dough preparation
- laminating butter-dough preparation
- explanation about folds and layers
- layering
Lesson 37 - Chausson aux pommes
- lamination and pre-shaping
- apple/cinnamon filling
- shaping
- glazing
- baking
Lesson 38 - Fruit tart
- lamination and pre-shaping
- baked cream filling
- pastry cream
- shaping and decorating
- baking
Lesson 39 - Pear Strudel
- strudel dough preparation
- pear/pine nut filling
- dough stretching
- shaping
- glazing
- baking
Lesson 40 - Palmier
- sugar puff pastry lamination
- pre-shaping
- baking
- caramelization
Cost of BAKELAND
Fill out your contact information below to join the course
Spots left: 14
duration: 4 weeks
duration: 4 weeks
Starts on:
october 19th
24% off until
December 11th
One time payment
1185 € / 1560 €
Save: 375 €
Save: 375 €
Installments for 3 months
395 €
/ month
Attention! Before registration - check out how a monthly payment works: The full price is split into 3 equal instalments within 3 months. When the first payment is charged, you receive an email with the access to the course. The next payments are automatically charged to your card within 30 calendar days from the first transaction. The payment plan includes 3 payments at 395 € per month. The day before the transaction you’ll receive an email notification with the instruction.
FAQ
Absolutely! The course covers every step of the process, from the absolute basics through to complex techniques. You also have access to online support during the programme so we can help you with any questions you may have.
The course price is 1155€ and includes your own account, 30 lessons and full support during the course. You can pay by card or PayPal. You can also pay in installments.
Yes sure, you'll get this list in our Flashland recipe book. You'll get in in the 1st course lesson, then you will have enough time to set up everything.
For sure you will need planetary mixer, oven, and piping bag with eclair nozzle. For the rest of equipment we have one big lesson only about equipment. We suggest to watch this lesson first, and then choose right equipment for your conditions.
Yes, online course Flashland is totally in English. Including all materials.
The online support lasts for the duration of the course and you can contact us at anytime after the course. We also have FAQs in each lesson with all questions/answers from other students!
Yes and No! We trust you to decide what works best for you based on your experience and ambitions. You can send us your home work and we'll check everything and give you recommendations if needed or you can do everything yourself. However, we do hope you will use all knowledge in you life, production, pastry shop and ect.
You can send your questions to info@landbox.online or What's app and we'll get back to you as soon as possible.
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Email
Landbox.online
LANDBOX.ONLINE — FZCO
P.O. Box 334 069,
Dubai Silicon Oasis, DDP, Building A1,
Dubai, United Arab Emirates
P.O. Box 334 069,
Dubai Silicon Oasis, DDP, Building A1,
Dubai, United Arab Emirates
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