After making puff pastries, you'll inevitably have leftover dough. In this course, you'll discover how to efficiently utilize these remnants. Additionally, you'll learn to craft new viennoiserie items and how to profit from them.
How to optimize bakery production
How to optimize bakery production
Program of the course
Swedish Cardamom Buns
Learn to prepare high-quality pastries at a low cost, giving you a competitive edge.
Dough preparation
Filling creation
Product shaping
Proofing and baking techniques
Decoration
Roll with Chocolate and Candied Fruit
Lesson 1
Rectangular Puff Pastry with Cream
Product shaping
Filling preparation
Decoration
Lesson 3
Roll with Chocolate and Candied Fruit
In subsequent lessons, you'll master new working and baking techniques with various dough types (sweet dough, puff dough, and yeast-free puff dough)
Cream preparation
Product shaping
Proofing and baking techniques
Lesson 2
Pastéis de Nata
Cream preparation
Product shaping
Dough baking techniques
Lesson 4
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