Advanced Baking Vol 14

Advanced Baking Vol 14

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Course : Advanced Baking Vol 14

This course offers high class modules that expands a deep understanding & knowledge related to Advanced Bakery Art

Day 1
Banoffee pie Learn to make Banoffee pie from bananas, cream and a thick caramel sauce, combined either on a buttery biscuit base or one made from crumbled biscuits and butter.

Day 2
Sachertorte The Sachertorte is a refined, elegant combination of chocolate flavours, complemented by a compulsory mound of Schlag.

Day 3
Chocolate and orange eclair Learn to make éclair, pastry made with choux dough filled with a cream and topped with chocolate icing

Day 4
Newyork cheesecake Learn to make New York cheesecake with creamy, satiny texture. It's rich, dense and tall with a flat top.

Day 5
Red velvet churros Learn Churros, a popular Mexican dessert, made with simple choux pastry fried in hot oil and coated in cinnamon sugar.

Day 6
Brioche (cinnamon roll) Learn to make delicious homemade sweet baked Brioche filled with a cinnamon-sugar filling

Day 7
Chocolate/ cream filled doughnuts Learn donut, a round, solid, yeast-risen doughnut with chocolate frosting and filling

Day 8
Espresso panna cotta with white chocolate crumble. Learn Classic panna cotta, a silky, creamy texture and a milky, sweet taste with white chocolate crumble.

Day 9
Croquembouche Learn croquembouche or croque-en-bouche - a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel.

Day 10
Pastry sheet for Chocolate croissant & Danish Pastry Learn to make buttery, flaky, base pastry sheet for Chocolate croissant & Danish pastry

Day 11
Assembling and baking chocolate croissant & Cherry-pistachio Danish Pastry Learn fruit-flavoured, pudding-like dish which is often used as a glaze or filling for fruit pies

 What you get:

1. Live Classes with Q&A
2. Completion certificate
3. Recordings of all the sessions
4. Active community on WhatsApp

Where : Live On Zoom

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