Learn Advance Laminated Pastry by APCA Chef Online

Sour dough Based bread are very much in demant not only because of the taste, texture and interesting acidity in the product but it also helps you avoid that dryness in the Product.

In this program Master chef from France chef Frederic Moreau will be teaching everything about the sour dough. How to make them, how to develop the sour dough, the benefits, the process of feeding and the required information. After that, based on the sour dough, he will be teaching you how to make laminated dough and then how to further do the lamination and concept regarding same.

This Program is interesting because you will be learning how to Make different Filling like cream, compote, custard and and other fruits-based Filling. You will also be learning about different chocolate and caramel based fillings.

Even though this program is based on croissant dough but the Look and feel of the the product give an altogether different variety

Below Is the program you will be learning –

1. Sour dough Theory

2. Almond Croissont

3. Banana Foster Croissont

4. Farrero Croissont

5. Hazelnut croissant

6. Kouign Amann

7. Mango rice

8. Pain au Chocolat

9. Pandan Caramel brioche

10. Pecan Caramel Brioche

11. Pistachio Croissont

12. Red fruit Tea Croissont

13. Snicker croissant

14. Sour dough Croissont

15. Strawberry Croissont

16. Vanilla Caramel Brioche

This is a great program which can be actually used to do production for a small kitchen for Take away business or a professional Kitchen or Bakery shop