Advanced Flaky French Pastries
Advanced Flaky French Pastries
.TS, AVC, 1920x1080, 30 fps | English, AAC, 2 Ch | 2h 17m | + PDF | 3.7 GB
Instructor: Colette Christian
.TS, AVC, 1920x1080, 30 fps | English, AAC, 2 Ch | 2h 17m | + PDF | 3.7 GB
Instructor: Colette Christian
Master laminated dough for the ultimate flaky pastries, including Kouign Amann and more.
Got your croissant and Danish doughs down pat? Layer on some new skills (pun intended!) with master pastry chef Colette Christian as she walks you through a range of advanced laminated dough techniques. Discover how to use whole-grain flours, starters and preferments to develop rich flavor in your pastries. Along the way, you’ll learn to make Kouign Amann, the beloved Breton pastry, as well as savory croissants and old-fashioned coffee cakes, plus experiment with creative variations and fillings. With Colette’s step-by-step guidance, you’ll soon achieve French pastry perfection!
Advanced Flaky French Pastries
