Croissants and Viennoiserie by Antonio Bachour - Scoolinary

Season 2

Viennoiserie perfection: Lamination, color, precision and creativity

Discover the versatility of croissant and brioche doughs with Chef Antonio Bachour. Enjoy the precision and creativity of the World’s Best Pastry Chef 2018 and 2022, as you learn step by step how to prepare quality doughs, and how to shape, ferment and bake classic products.

Where to Watch Season 2

3 Episodes

  • Chapter 2 - Détrempe: Preparation of the croissant dough
    E1
    Chapter 2 - Détrempe: Preparation of the croissant doughIntroduction to croissants and viennoiserie
  • Chapter 2 - Block fermentation
    E2
    Chapter 2 - Block fermentationIntroduction to croissants and viennoiserie
  • Chapter 2 - Butterblock and lamination
    E3
    Chapter 2 - Butterblock and laminationIntroduction to croissants and viennoiserie

 

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