Croissants and Viennoiserie
Master the fundamentals and get creative with croissant and brioche doughs in this essential course for croissant and viennoiserie lovers
Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef 2022 and Pastry Innovation Award 2024.
Viennoiserie perfection: Lamination, color, precision and creativity
Discover the versatility of croissant and brioche doughs with Chef Antonio Bachour. Enjoy the precision and creativity of the World’s Best Pastry Chef 2018 and 2022, as you learn step by step how to prepare quality doughs, and how to shape, ferment and bake classic products.
Bachour will share a range of creative uses for these classic doughs to produce surprising products that go beyond the familiar, incorporating a variety of flavors, textures and influences, both traditional and modern. Recipes include a Strawberry and Mascarpone Croissant with a striking appearance, a mango filled Brioche Tropezienne, and one of Antonio Bachour’s favorite products: Pain aux Raisin.
At the end of this course you will be able to:
- Prepare quality croissant and brioche doughs correctly.
- Shape, ferment and bake a range of viennoiserie products.
- Work with bicolor doughs.
- Take advantage of a single dough preparation to make a range of creative products.
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Course Syllabus
Course Content
Chapter 2 - Introduction to croissants and viennoiserie
Chapter 3 - Classic Plain Croissant
Chapter 4 - Pain au Chocolat
Chapter 5 - Hazelnut Pain aux Raisin
Chapter 6 - Rocher Croissant Roll
Chapter 7 - Strawberry Mascarpone Croissant
Chapter 8 - Croissant Tarts
Chapter 9 - Brioche: Regular, Saint Tropezienne, Sugar
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Before you go
Enjoy techniques, tips and step by step instructions from one of the world’s best known pastry chefs
What you'll learn
Learn to cut and shape viennoiserie products, including croissants, pain au chocolat, and pain aux raisins with precision.
Work with rings and molds to play with different options for shaping and baking croissant and brioche dough.
Make bicolored products with striking designs.
Create your croissant products in less time using Antonio Bachour’s faster and more effective folding technique. See how croissant dough can be used to create a range of delicious, crisp, flaky tarts, with custard, frangipane and fruit fillings.
Discover delicious and versatile fillings, including an alternative to the traditional recipe for creme patissiere.
Who is it for?
This course is intended for all croissant and viennoiserie lovers. Beginners will find step by step instructions to prepare and shape basic doughs for classic plain croissants and brioche. Advanced professionals and pastry enthusiasts can also discover creative uses for classic doughs and learn to work with bicolored products.
What you’ll need
- Ruler
- Sharp knives
- Wheel cutter*
- Circular cutters
- Baking trays
- Silpats
- Convection oven
- Stand mixer
- Rolling pin
- Sheeting machine*
- Hand blender/Turmix
- Tall jars/jugs
Course recipes
In this course you will learn
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Meet your Instructor
Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef 2022 and Pastry Innovation Award 2024.
Antonio Bachour, a hypercreative pastry chef renowned as the world's best, is celebrated for his unwavering dedication, pursuit of perfection, and pioneering approach, establishing him as one of the most renowned figures in the realm of pastry arts.
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Every course includes a downloadable recipe book
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Outstanding Course
I have always been intimidated by laminated dough, especially as a home baker without a sheeter. After this course I'm excited to try these!!