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
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