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School
of confectionery art

"Yummy Cakes"

$257.00

Bakery course

Course composition:
1. Puff yeast dough
~ Autolysis
~ Main batch
~ Test check
~ Preparing the Lamination Oil
~ Foliation. Tour 1
~ Foliation. Tour 2
1.1. Classic croissants
~ Preparing and cutting blanks
~ Croissant molding
~ Proofing croissants
~ Lubricate croissants and send for baking
~ Taking the croissants out of the oven
1.2. hazelnut croissants
~ Caramel topping
~ Hazelnut cream
~ Assembly and baking
~ Final decor
1.3. Almond croissants
~ Almond cream
~ Assembly and baking
~ Final decor
1.4. Chocolate croissant with cherry coulis
~ Cherry coolie
~ Assembly and chocolate coating
1.5. Danish “Caramel-Apple”
~ Cutting and shaping
~ We put on proofing
~ Stuffing for danishes
~ We start danishes and set to bake
~ Taking it out of the oven
1.6. Kraffin with raspberry coolie
~ Molding cruffins
~ Proofing kraffins
~ Raspberry coolie
~ We set to bake
~ We take the kraffins out of the oven
~ Stuffing and decorating kraffins
1.7. Snail with raisins and custard
~ Final rolling
~ Custard
~ Snail molding
~ Proofing
~ Lubricate the snails and set to bake
~ Taking it out of the oven
2. Puff yeast-free dough
~ Batch
~ Preparing the Lamination Oil
~ Foliation. Tour 1
~ Foliation. Tour 2
~ Foliation. Tour 3
~ Foliation. Tour 4
2.1. Palmier (Puff ears)
~ Molding
~ Cutting and preparing for baking
~ We put under pressure
~ Taking it out of the oven
2.2. Millefeuille
~ Final rolling
~ Sending for baking
~ Caramelization
~ Cutting blanks
~ Chantilly cream preparation
~ Hazelnut roasting
~ Roasting
~ Assembly
3. Butter dough
~ Dough kneading
~ Checking the Gluten Window Test
3.1. Classic brioche
~ Brioche shaping
~ Proofing and lubrication
~ Taking it out of the oven
3.2. Bressan with caramelized onions and bacon
~ Bressan molding
~ Filling preparation
~ We spread the filling
~ Taking it out of the oven
3.3. Bressan with pear and chocolate
~ Bressan molding
~ We spread the filling
~ Taking it out of the oven
4. Exhaust dough. Strudel
~ Dough kneading
~ Stuffing for strudel
~ Rolling out the dough for the strudel
~ We spread the filling
~ Lubricate the strudel
~ Taking the strudel out of the oven

Category:

Description

You will get acquainted with all the intricacies of working with rich, puff-yeast, exhaust and yeast-free dough. But be prepared – after completing the course, one side effect awaits you: you and your family will develop a strong addiction to fresh homemade baked goods.

In the course program:
1. Work with exhaust dough (strudel)
2. Work with puff-yeast dough (classic, hazelnut, almond croissants, snails, danishes with apple and anise, cruffin). Features of kneading, laminating, shaping and baking.
3. Work with rich yeast dough (Classic Brioche, Bressan with Pear, Brioche with Bacon, Onion and Camembert). Various types of molding and fillings. Detuning and baking mode
4. Work with puff yeast-free dough (Palmier, millefeuille). Features of lamination and baking.

You will learn:

  • Work with rich, puff-yeast and yeast-free dough
  • Prepare French bakery-level pastries at home and without the use of special equipment
  • Confidently laminate puff-yeast and yeast-free dough.
  • Make the most popular types of puff pastries and rich pastries that you will find in any pastry shop and bakery
  • Selecting the right flour and butter for a particular dough
  • Create your own pastries based on mastered techniques

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Pastry chef courses online

Online confectionery school Yummy cakes is a unique opportunity for everyone to learn not only the basics, but also all the secrets and subtleties of the high art of making desserts and other amazingly delicious dishes without leaving home!

What will you find here:

• The opportunity to try your hand and discover the talent of a confectioner.

• Courses for beginners are a good opportunity to learn a new interesting and profitable pastry profession and maybe even open your own business.

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The advantages of online pastry courses are obvious. Here are some:

• No need to travel anywhere: Yummy cakes tutorials and workshops are available from anywhere in the world. All you need is a computer or smartphone, the Internet and a desire to learn. To comprehend new fascinating knowledge and techniques with which you can surprise your friends, please your parents to tears or conquer the only person who has already firmly taken a place in your heart.

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Courses for confectioners are thought out to the smallest detail and are designed for different levels of training. In a solid base of pastry craft lessons, there is a lot of useful information for both beginners and professionals. Courses for beginner confectioners will help you master the basic techniques and help you avoid mistakes in future work. And people with experience will be able to comprehend the smallest subtleties of cooking true masterpieces of high confectionery art.

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