Baking course “289 Layers” (Subtitles)

A course on baking by a practicing baker that includes 4 types of dough and 13 types of baking products

Author

Smbat Tonoyan
Smbat Tonoyan

Course/lesson composition

1. Danish pastry dough
21:14
Autolysis
00:08
Kneading
03:28
Checking the dough
07:44
Laminating butter preparation
09:50
Lamination. 1 fold
12:24
Lamination. 2 fold
17:36
1.1. Classic croissants
11:46
Cutting and preparation of intermediates
00:08
Croissant shaping
05:44
Proofing
08:19
Brushing and baking
09:16
Taking croissants out of the oven
11:19
1.2. Hazelnut croissants
09:45
Caramel topping
00:08
Hazelnut creme
02:56
Assembling and baking
06:07
Final decoration
08:58
1.3. Almond croissants
08:01
Almond creme
00:08
Assembling and baking
04:42
Final decoration
07:31
1.4. Chocolate croissant with cherry coulis
03:42
Cherry coulis
00:08
Assembling and chocolate glaze
01:57
1.5. Danish “Caramel-Apple”
16:02
Cutting and shaping of intermediates
00:08
Proofing
06:16
Filling preparation
07:00
Filling up and baking danishes
11:46
Taking out of the oven
15:04
1.6. Cruffins with raspberry coulis
09:32
Shaping
00:08
Proofing
05:23
Raspberry coulis
06:21
Baking
07:44
Taking cruffins out of the oven
08:11
Filling up and final decoration
08:30
1.7. Pain au Raisins
18:07
Final rolling
00:08
Creme Patissiere
01:24
Shaping
06:39
Proofing
13:36
Brushing and baking
14:26
Taking out of the oven
17:00
2. Puff pastry dough
19:04
Kneading
00:08
Laminating butter preparation
02:30
Lamination. 1 fold
05:47
Lamination. 2 fold
10:29
Lamination. 3 fold
13:25
Lamination. 4 fold
16:21
2.1. Palmiers (Hears)
08:51
Shaping
00:08
Cutting and preparation for baking
05:28
Putting the pressing
08:10
Taking out of the oven
08:34
2.2. Millfeuilles
24:16
Final rolling
00:08
Baking
05:12
Caramelization
05:40
Cutting of intermediates
07:23
Chantilly creme preparation
10:47
Hazelnut croquant
14:07
Cutting croquant
16:36
Assembling
18:28
3. Brioche dough
06:01
Kneading the dough
00:08
Windowpane test
04:49
3.1. Classic brioche
09:08
Shaping
00:08
Proofing and brushing
06:54
Taking out of the oven
08:55
3.2. Bressane with bacon, cheese, and onion
12:02
Shaping
00:08
Making the filling
02:39
Filling
08:42
Taking out of the oven
11:45
3.3. Bressane with pear and chocolate
06:19
Shaping
00:08
Filling
02:53
Taking out of the oven
06:02
4. Stretching dough. Strudel
20:27
Kneading the dough
00:08
Filling for strudel
05:03
Stretching strudel dough
08:30
Filling
14:15
Brushing
18:00
Taking strudel out of the oven
19:51

Description

Four weeks of un unforgettable experience and total diving into baking world are waiting for you. The Baker from streets will tell you about all subtle details of working with brioche dough, danish pastry dough, stretched and puff pastry dough, and will share his experience with you. Under the guidance of the chef, you’ll make 13 types of goods with classic and original tastes. But be prepared — a side effect after this course you and your family will be obsessed with fresh homemade baking.
 
The course includes:
1. Working with stretching dough (strudel)
2. Working with Danish pastry dough (laminated yeast dough): classic, hazelnut, almond croissants, pain au raisins, danish with apple and anise, cruffin. All secrets of kneading, lamination, shaping, and baking.
3. Working with brioche dough: classic brioche, bressane with pear, brioche with bacon, onion, and camembert cheese. Different types of shaping and fillings. Ways of proofing and baking.
4. Working with puff pastry dough (laminated dough without yeast): palmieres, millfeuilles. Lamination and baking techniques.
 
The course includes video materials (accessible for viewing) and recipe books (accesible for donation) 
 
 
The way it works:
After payment, you will get the excess to the lessons of the course. Each week a new part of the course, dedicated to working with a certain type of dough, is opened. From the moment of payment, you can watch the lessons un unlimited number of times. The recipes are attached in each lesson and are to be downloaded in PDF format. Each week you cook goods from a lesson and sent its pictures to the supervisor. Together with the supervisor, you discuss mistakes and difficulties, which you could have had during the working process. The supervisor gives recommendations if necessary.
 
The course certificate is given after the accomplishment of all tasks and sending pictures of all baking goods (general view and the cut) to your supervisor
 
The program of the course:
  • Apple strudel on the stretched dough
  • Classic brioche
  • Bressane with pear and chocolate
  • Bressane with bacon, camembert cheese, and caramelized onion
  • Classic croissant
  • Almond croissant
  • Hazelnut croissant
  • Croissant with cherry coulis and chocolate glaze
  • Pain au raisins (with raisins and creme patisserie)
  • Danish with caramelized apple and anise
  • Cruffing with raspberry filling
  • Palmiers (puff pastry ears)
  • Millfeuilles with chocolate creme and praline
 
 
After passing the course: 
  • You’ll learn basic techniques of kneading brioche dough, laminated and laminated-yeast dough
  • You’ll be able to make French baking goods at your home without using of special equipment
  • Learn how to laminate danish pastry and puff pastry dough
  • Get familiar with the most popular types of laminated and brioche baking goods, which are found in any pastry and baking shop
  • Learn how to choose the right type of flour and butter for each type of dough
  • You will be able to make your own types of baking goods, based on learned techniques
 
Going towards our goals and developing professionally! Are you with us?

The certificate of completion the course

To receive a certificate, students must complete all tasks of the course and send photos of products to his curator

What is necessary

Inventory
  • Mixer
  • Blender
  • Rolling pin
  • Spatula
  • Silicon mat
  • Baking paper
  • Pot
  • Piping bag
  • Nostril “Star”
Ingredients
  • Flour
  • Sugar
  • Salt
  • Trimoline
  • Compressed yeast
  • Chocolate, heat-resistant drops
  • Hazelnut powder
  • Almond powder
  • Cherry puree
  • Raspberry puree
  • Pectine NH
  • Hazelnut
  • Walnut
  • Milk
  • Pear “Conference”
  • Raisins
  • Corn starch
  • Butter 82%
  • Cream 33-35%
  • Eggs
  • Rum
Baking course “289 Layers” (Subtitles)
  • Duration: 03:24:17
  • Author: Smbat Tonoyan
  • Level: Medium
Present this course?
375BYN
€166
₽11750
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375BYN
€166
₽11750