The Butter Book Courses - Enriched Dough with Yeast - 8 Lessons

Chef Sébastien Canonne, M.O.F.

Class Preview

4:30

In-depth Instruction; over 43 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A
Available for purchase: $29.99

Baked Cake Doughnuts

4:30

Basics Of Base Temperature Methodology

5:00

Basics Of Testing The Gluten Window

1:57

Cinnamon Rolls

5:52

Fundamentals Of Enriched Doughs With Yeast

10:29

Holiday Stollen

4:49

Raspberry Berliner Doughnuts

4:30

Traditional Brioche

5:34

8 Lessons

43 mins

Overview
Instructor
FAQs

Buttery and rich bread is the emphasis for this course – the necessities for making Traditional Brioche, Raspberry Berliner Doughnuts, Cinnamon Rolls, and Holiday Stollen. When working with yeast doughs, understanding the fundamental steps for making the highest- quality enriched doughs with yeast using the base temperature system, testing the gluten window, and preparing a proof box is key to making successful bread.

* This class does not include any bonus PDF materials.

Chef Sébastien Canonne, M.O.F.

Pastry is a huge field and there are many practitioners of our craft. I like to give students a strong technical foundation and offer them an edge by teaching the more unusual techniques and recipes that I have learned in many places around the world. The impressive career of Chef Canonne began with both culinary and pastry apprenticeships; one of which was under the legendary pastry chef Gaston Lenôtre, in Paris. After several years spent with Mr. Lenôtre, his path brought him to work at the following world-renowned establishments: The Côte Saint Jacques in Joigny, Burgundy, France; the Beau Rivage Palace in Geneva, Switzerland; the Hotel Euler in Basel, Switzerland; the Palais de L’Elysée for French President François Mitterrand in Paris, France; and the Ritz-Carlton Hotel in Chicago, Illinois. These experiences led Chef Canonne thereafter to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Raffles Hotel in Singapore; and the Atlantis Hotel in the Bahamas. In 1995, Sébastien Canonne, along with Jacquy Pfeiffer, founded The French Pastry School where they and their whole team are devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.

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The Butter Book Courses - Enriched Dough with Yeast - 8 Lessons Purchase this class for $29.99.

Chef Sébastien Canonne, M.O.F.

What is the “Purchase” option all about?

If I’m a paid Premium or Gold Member of Craftsy, do I need to purchase the Class to have access?

How do I know what the Class covers?

Do I have to be a Member of Craftsy to purchase a Class?

How do I “Purchase-to-Own” a Class?

How do I access/view my Class?

Is there a limit on the times I can view my Class?

Can I view a Class on my tablet device or mobile phone?

How do I get access to the Bonus Materials for the Class?

How does the Class Discussion benefit work?

Can I print out Class Bonus Materials?

Are there any system requirements to view the Class video content?

Can I get a refund if I don’t like the Class?

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