Decorating | Romain Dufour's Academy

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My featured Viennoiserie ( if I open my dream bakery)

Welcome to the course

Thank you! (0:42)
Why is it my featured viennoiserie? (4:10)
What to expect from this course (3:32)

Course introduction

What equipment and tools will you need? (2:46)
Introducing Plain croissant recipe (2:28)
Egg wash recipe (1:58)
Sugar syrup recipe (1:45)

Ingredients & Process theory

Flour Theory (4:54)
Butter Theory (7:09)
Milk Theory (3:27)
Yeast Theory (5:31)
Levain Theory (4:49)
Honey Theory (1:22)
Lamination Theory (7:19)
Proofing Theory (3:10)
Baking theory (4:11)

Process

Mixing Croissant dough (plain, cocoa and matcha) (12:07)
Incorporating butter (7:11)
Double folds (4:13)
Single folds (2:44)
Cross lamination technique (4:25)

Plain Croissant

Recipe
Shaping (10:08)
Baking (4:30)

Vanilla & Pecan praliné Croiflan

Recipes
Vanilla flan (7:23)
Pecan Praliné (8:36)
Shaping Croiflan (7:58)
Baking Croiflan (4:32)
Decorating Croiflan (3:11)

Riz au lait & Salted butter caramel roll

Recipes
Vanilla rice pudding (10:53)
Salted butter caramel (6:52)
Shaping (7:51)
Baking (2:22)
Decorating (1:55)

Matcha & Sichuan fromage blanc Suisse croissant

Recipes
Sichuan Fromage blanc (3:59)
Matcha pastry cream (7:19)
Mixing black dough (4:10)
Shaping (14:11)
Baking (3:59)

Baton Hazelnut & chocolate croissant

Recipes
Pate a cigarette (6:02)
Hazelnut & chocolate stick (8:05)
Shaping (12:30)
Baking & Decorating (4:19)

Buffet

Final Buffet (5:52)
Thanks to Sponsors (1:30)

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Decorating

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