The brioche training is divided into 4 chapters:
Chapter 1: Preparation
This chapter introduces the recipe and the fabrication steps to make brioches.
We’ll also go over the equipment required and the ingredients.
It will allow you to organize your production and to understand the role played by each ingredient.
Chapitre 2: Producing the leavened dough
This second chapter of the recipe realization includes the description of each step:
Resting, division, pre-shaping, and videos to show you how to succeed them.
We’ll give you some advice to identify and correct dought default.
Chapitre 3: Making brioches
Making brioches requires technical know-how and precise gestures.
This chapter is about shaping techniques of several different types of brioches, until the preparation of cooking process:
Nanterre brioche, crown brioche, brioche à tête …
You will have demonstration videos to allow you to see the gestures required when making them.
Afterwards, you can apply this knowledge in your own bakery and you’ll improve quickly!
Chapitre 4: Ensuring the quality of your products
For each cooking process, the bake time is given.
In this chapter, we’ll present you criteria to verify to check the quality of your brioches, advice to correct the defaults and tips to adapt the recipe to your particular conditions and desire.
Be creative …!
*Accessibility: You’ll have a 24/24 and 7/7 access to the course connecting on our learning platform during 21 days after your registration date.
The course duration is indicative. It’s important that you follow the training at your own rhythm. The learning duration corresponds to the course reading and rereading, to the note taking and the final test. You can reread the course 5 times and begin the quiz when you feel ready. You can take the test only 3 times.