Gourmet Pastries
Learn to make fermented doughs, including croissants, brioches, puff pastries and ensaimadas
Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)
Make croissants, brioches, ensaimadas and puff pastries with perfect flavor and texture
In this course, Daniel Álvarez, a renowned chef specializing in bakery and pastries, shares his knowledge, techniques and advice to enable you to make spectacular pastry creations with flavors and textures worthy of haute cuisine. This is a course where you can learn how to make high-quality doughs, and how to ferment, laminate, shape and bake them correctly. Discover and learn how to make coveted and delicious preparations, including inverted puff pastry.
Working with fermented doughs to execute these types of products requires great skill and delicacy. In this online course, chef Daniel Álvarez teaches you all the factors to take into account when preparing different types of sweet and savory doughs (brioche, croissants, puff pastry and ensaimada) and using them to develop derivative products of the highest quality.
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
Chapter 2 - Theory: Doughs, Kneading and Fermentation
Chapter 3 - Croissant dough and lamination
Chapter 4 - Brioche Dough
Chapter 5 - Ensaimada Dough
Chapter 6 - Puff Pastry
Before you go
Fermented doughs; theory and practice
What you'll learn
In this online course you will learn all the necessary theory about ingredients, including flours, yeasts, and types of butter. You will see how to correctly knead, laminate and bake fermented doughs.
Daniel Álvarez will teach you, from start to finish, how to make different sweet and savory pastry products using different doughs (brioche, croissants, puff pastry and ensaimada). You will discover specific products, such as the Bostock, and preparations as exclusive as inverted puff pastry, a variation of puff pastry that results in a unique flavor experience. Chef Daniel Álvarez, an expert in these techniques and products, will explain everything you need to take into account. He will teach you the importance of fillings, as well as the recipes for their preparation.
Who is it for?
This course is aimed at both professionals and foodies who love gastronomic quality and who want to master all the elements that influence work with fermented dough and pastries to achieve final products with outstanding texture and flavor.
What you’ll need
- Stand mixer
- Rolling pin
- Laminator (optional)
- Microplane grater
- Dough cutters
- Extendable ‘bicycle cutter’
Course recipes
In this course you will learn
See what our Members are saying
Meet your Instructor
Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)
Daniel Álvarez is undoubtedly a master of pastries, due to the ingredients he works with, which are of the highest quality, as well as the techniques he uses, which he complements with originality, tradition and creativity.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Community of Professionals and Foodies. Share your photos, solve doubts, and learn alongside a global community always ready to respond, inspire, and accompany you on this journey
- Earn your Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.9
Avg. Rating
1688 Ratings
5
198
4
7
3
3
2
0
1
3
What's your experience? We'd love to know!
Login to Review
Mujahid Freihat
best course
"The Gourmet Pastries course exceeded my expectations! The instructor's expertise and passion for pastry-making were evident throughout. I learned various techniques, from delicate éclairs to rich tarts. The hands-on approach allowed me to practice and perfect my skills. The recipes were clear and adaptable, making them easy to recreate at home.
×
![Preview Image]()
Jamie Larson
awesome coarse you will learn a lot of techniques and information for making different bread and pastry
this course is awesome because it features some of the bread ,I grow up eating, mastering the techniques behind it can lead to truly satisfying result, this course would definitely help you create delicious bread and mouth watering pastry.
×
![Preview Image]()
Leandro Campos
Bom, mas pode melhorar!
Senti falta de alguns detalhes das receitas, principalmente na parte das massas folhadas. É interessante ter as medidas do bloco de manteiga, da massa do croissant, com quantos mm abrimos a massa. Qual o tamanho do triangulo do croissant? Faltaram essas informações!
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
Very detailed explanations
The Chef transmits his passion and has a deeply detailed and interesting approach to the themes