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Modern croissants [Toni Rodriguez]
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+++ 3000-5000 рублей на перевод текстовых и видеоматериалов
Elaborations:
Elaborations:
- Croissant dough
- Classic croissant
- Pain au chocolat
- Strawberry and pistachio marzipan croissant
- Apricot marmalade croissant
- Bostock croissant
- Gianduja croissant
- Leftovers dough with apricot and chocolate
- Wash for viennoiserie
- Neutral glaze for viennoiserie
- Homemade marmalade
- Hazelnut spread cream
- Sugar icing
What you are going to learn:
- Create a preferment to add more flavour to the dough
- The whole theory to produce a 100% vegan croissant
- Two different types of folds
- The whole theory of kneading, forming and baking the croissant
- Make doughs of different colours
- How to produce pain au chocolat
- Make different types of fillings: jam, spread cream, marzipan, etc.
- How to add color and shine to the final piece
- How to take advantage of all the dough that is left over from the cuttings
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