Description
Croissant & Laminated Pastry Masterclass. This course provides an expert, step-by-step look at professional dough layering techniques for baking commercial-quality croissants and layered pastries. While most croissant courses only cover the basics, this course goes into depth on the scientific and technical reasons behind baking so that students can troubleshoot baking problems, increase consistency, and create top-quality pastries at home or in professional kitchens. The complete process of professional layered pastry is taught from dough mixing, shaping, dough resting, baking, to final filling and decoration. Rather than blindly following instructions, students will fully understand the structure and mechanism behind gluten development, butter flexibility, dough temperature regulation, fermentation, layering, overall dough structure, and baking. By the end of this course, participants will be able to produce beautifully layered pastries with perfectly separated layers, a crispy outer crust, a honeycomb interior texture, and consistent results. This course will explore critical foundational concepts such as choosing the right flour, understanding protein percentages, choosing the right butter for layering, and managing the workflow. If students have ever encountered problems such as butter leakage, a dense inner texture, inadequate puffing, or irregular dough resting, this course will provide detailed solutions to these problems.
What you will learn
- Baking a variety of croissants, chocolate ( Pain au chocolat ), raisin ( Pain aux raisins ), Swiss ( Pain suisse ), Danish pastries, cruffins , cinnamon rolls, and walnut rolls.
- Baking twice-baked almond croissants, bread and butter pudding, and a variety of special creams inside the pastry.
- Master professional layering techniques to achieve ultra-crispy, layered pastries that everyone will love.
- Shaping, resting and reliably baking traditional French croissants and pastries with the quality of professional bakeries.
- Learn the basics of dough development, creating the right gluten structure, and how to work with butter for layered pastries.
- Building high confidence in baking bakery-style pastries with step-by-step and principled instructions.
- Ability to analyze different flours and precisely control the ambient temperature and raw materials during the work process.
This course is suitable for people who:
- Absolute beginners looking for a structured and principled introduction to baking a variety of pastries.
- Self-taught bakers and pastry chefs who want to improve the consistency, quality, and techniques of their work.
- Home baking enthusiasts who want to move beyond regular breads and cakes and enter the realm of baking croissants and Danish pastries.
- Students and aspiring pastry chefs, and professional bakers who need a stronger understanding of the basic principles of dough layering.
- Food content producers and small bakery owners who are tired of the inconsistent and uneven results of their croissants.
- Anyone interested in understanding professional layering techniques in a simple, understandable, and practical way.
Croissant & Laminated Pastry Masterclass Course Details
- Publisher: Udemy
- Instructor: Laminatoir Pastry
- Training level: Beginner to advanced
- Training duration: 2 hours and 42 minutes
- Number of lessons: 70
Course syllabus
Croissant & Laminated Pastry Masterclass Course Prerequisites
- No prior pastry or baking experience is needed. The course is designed to take you from absolute basics through to confident execution of laminated pastries.
- Required equipment: basic kitchen equipment (eg mixing bowls, baking trays, rolling pin, and standard utensils). Stand mixer is optional
Course images
Sample course video
Installation Guide
After Extract, view with your favorite player.
Subtitles: None
Quality: 1080p
Changes:
The 2026/6 version has increased to 7 lessons compared to 2026/5.
Download link
Downloadly
Rapidgator
Password file(s): www.downloadly.ir
File size
7.07 GB
2 Comments. Leave new
can we have the rapidgator links please
Hi
Added