The Pain au Chocolat

PROFESSIONAL IN CHARGE OF BAKERY AND PASTRY PRODUCTS OR PRODUCTION TEAM LEADER.

•  Identify the ingredients and their roles.
• Detail the steps involved in leavened layered viennoiserie.
• Produce pains au chocolat.
• Correct manufacturing defects.

SALESPERSON OR DISTRIBUTOR OF INGREDIENTS IN THE BAKERY AND/OR PASTRY FIELD.

• Identify and advise your customer on the choice of these raw materials for their production (flour, butter, etc.).
• Explain the manufacturing process of leavened layered viennoiserie.
• Advise your customer on the manufacturing process of pains au chocolat and the corrective actions to be taken in case of manufacturing defects.

• Professionals in charge of bakery and pastry products
• Production team leader
• Salesperson or distributor of ingredients in the bakery and/or pastry field

PREREQUISITES

• No prerequisites.

EQUIPMENT REQUIRED

• Have a mobile phone, tablet or computer.
• Have internet/web access and an email address.

• Recipe approved by leading bakers.
• Explanatory videos for each key step.
• Tips and tricks from our experts to adapt the recipe.
• A training certificate to showcase to your customers or in your professional environment.

TEACHING METHOD

The “The pain au chocolat” course provides knowledge and know-how directly related to your professional practices. The training is interactive and includes all types of resources (text, image, sound and video). The theory and knowledge phases are combined with application in the form of self-correcting activities. The successful completion of these activities will attest to your attendance at the course.

The training is intended to be as practical as possible so that you can instantly reproduce the skills you have learned in your working environment. The aim is to go at your own pace, so you will be able to read the course chapters in the desired order and repeat them as many times as necessary.

Chapter 1 : All about the recipe

• What is the recipe for the pure butter pain au chocolat?
• What ingredients and materials are needed to make pains au chocolat?

The first chapter will familiarise you with the ingredients and materials needed before you start making croissants.

Chapter 2 : Making leavened layered dough

• What are the specificities of leavened layered dough?
• What is the role of each ingredient in making the dough?

This second chapter presents the dough to be made for the production of pains au chocolat. This is the key step in the preparation of viennoiseries.

Chapter 3 : Making the pain au chocolat

• What techniques do you need to know?
• How to identify and resolve pains au chocolat defects?

The final chapter of your course will help you control the consistency of your production by understanding the manufacturing techniques and key elements to consider

*Accessibility : To access the course, you need an internet connection and a computer, tablet or mobile phone. Once you have registered, you have 24/7 access to the course from our training platform for 21 days from the date of registration.
If necessary, a user guide will help you to use your training space, and we answer all your questions on helpdesk@baguetteacademy.com

Do you have a disability ? Contact us and we will help you with your training.