Course Curriculum
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Available in
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Available in
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- Tools and Recipe Book
- Intro and Mise en Place (1:57)
- Making the Détrempe (9:45)
- Preparing the Butter Block (4:32)
- Mastering the Tourage and Lamination Process (5:57)
- Mastering Double and Single Folds (6:00)
- Shaping Croissants and Pain au Chocolat (8:54)
- Other Viennoisserie shapes (4:43)
- Final touches and baking (2:34)
- Bon Appetit ! (0:17)
- BONUS : Crème Pâtissière
Available in
days
days
after you enroll
Available in
days
days
after you enroll
Available in
days
days
after you enroll
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