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Croissants and Viennoiserie
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Chapter 1 – Presentation and Recipe BookAbout this course
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What you’ll learn
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Recommended Equipment
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Meet your instructor
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More information about Antonio Bachour
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Recipe Book (English, Spanish)
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Chapter 2 – Introduction to croissants and viennoiserieDétrempe: Preparation of the croissant dough
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Block fermentation
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Butterblock and lamination
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QUIZ: Introduction to croissants and viennoiserie1 Quiz
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Chapter 3 – Classic Plain CroissantCroissant: Lamination, shaping, fermentation and baking
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Croissant: Finishing and presentation
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QUIZ: Classic Plain Croissant1 Quiz
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Chapter 4 – Pain au ChocolatPain au Chocolat: Presentation of ingredients and preparation of the cocoa detrempe
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Lamination and shaping of the Pain au Chocolat
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Preparation of the glaze
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Pain au Chocolat: Finishing and presentation
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QUIZ: Pain au Chocolat1 Quiz
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Chapter 5 – Hazelnut Pain aux RaisinHazelnut Pain aux Raisin: Presentation and preparation of the vanilla pastry cream
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Preparation of the rum soaked raisins
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Lamination and preparation of the Pain aux Raisin
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Pain aux Raisin: Finishing and presentation
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QUIZ: Pain aux Raisin1 Quiz
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Chapter 6 – Rocher Croissant RollRocher: Presentation and preparation of the gianduja ganache
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Lamination and shaping of the Rocher Croissant Roll
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Preparation of the crunchy milk chocolate
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Rocher Croissant: Finishing and presentation
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QUIZ: Rocher Croissant Roll1 Quiz
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Chapter 7 – Strawberry Mascarpone CroissantStrawberry Mascarpone Croissant: Presentation of ingredients and preparation of the red détrempe
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Lamination and shaping of the Strawberry Mascarpone Croissant
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Preparation of the mascarpone cream
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Preparation of the strawberry cream
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Strawberry Mascarpone Croissant: Finishing and presentation
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QUIZ: Strawberry Mascarpone Croissant1 Quiz
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Chapter 8 – Croissant TartsFrangipane: Presentation and preparation of the almond vanilla frangipane
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Preparation of the poached pears in syrup
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Shaping and baking the tarts
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Filling and finishing the Pear Frangipane Tart & Flan Tart
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QUIZ: Croissant Tarts1 Quiz
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Chapter 9 – Brioche: Regular, Saint Tropezienne, SugarDétrempe: Preparation of the brioche dough
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Scaling and shaping the brioche dough
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Topping and baking the brioche
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Preparation of the mango pastry cream
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Brioches: Finishing and presentation
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QUIZ: Brioche1 Quiz
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QUIZ: Croissant Tarts
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Question 1 of 3
1. Question
The pears are cored:
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Question 2 of 3
2. Question
The pears are:
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Question 3 of 3
3. Question
The weights are placed on top of the croissant dough circles:
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