Learn how to make three different doughs while making delicious recipes. These doughs are so versatile that once you have learned how to make them you will be able to use these recipes as a jumping off point for your own creations!
We will kick off the course with our Simply Delicious class in which we will make Fluffy Beignets. If you haven't heard of them, no fear! They are just a type of yeasted doughnut. I will be going over how to use yeast, how to proof dough and, of course, how to deep fry. One bite and you truly won't believe how something so yummy could be so easy to make!
After this, we will delve into pastry making in our Step It Up class where I will teach you how to make Toasted Almond and Raspberry Turnovers. You will learn how to make a shatteringly flaky rough puff pastry that will be filled with a rich toasted almond filling and sweet raspberry jam. A note of caution on this one: be prepared for the fights that will break out over who gets the last one!
I love a good dough so much that I couldn't miss the opportunity to teach you how to make a laminated dough. We will end this course with my Challenge Yourself class: Extra Flaky Laminated Biscuits. In this class, we will again work with a yeasted dough, and then you will learn how to laminate a dough: we will make and incorporate a butter block into the dough with a series of rolls, folds and rests to create a beautifully layered, crispy on the outside and chewy on the inside biscuit. If you have ever wondered about making croissants or Danish pastries, you will now have the experience that you need to go forward!
Don't forget to look out for your two exclusive recipes: a savory and delicious Complete Breakfast Tart as well as savory Sage and Cheddar scone! There are so many fun things to make this month and I can't wait to get started!
Learn about the tools and ingredients you will be working with in this class.
There are many, many variations on biscuits. The one I am sharing with you here uses yeast for leavening and we will also use a traditional laminated dough technique that is used in a classic puff pastry or croissant making. They are not exactly a traditional biscuit, but more akin to a croissant: light, flaky, layered and ever so slightly chewy in the center.
While Cafe du Monde in New Orleans is widely credited with popularizing these light, fluffy doughnuts with a golden, crispy exterior, they actually originated in France in the 17th century. The moisture in this dough creates steam that makes these doughnuts puff up in the oil, and the addition of yeast gives these beignets the light, fluffy, slightly chewy texture that we all love.
Turnovers are small squares of puff pastry folded over a sweet or savory filling. It seems that the origin of turnovers are full of myths and legends in their own right but for now, the only thing I can say for sure is that portable hand pies have been around for hundreds of years with different variations all over the world.
Gemma Stafford
For a decade, Irish-born chef Gemma Stafford has been bringing her passion for teaching people to bake with confidence to her online baking show and brand, “Bigger Bolder Baking.” Gemma’s unique combination of expertise, bold recipes, and approachable techniques have led to appearances as a judge on Netflix’s “Nailed It!”, Food Network’s “Best Baker in America,” and Hulu’s “Baker’s Dozen.”
Mastering Breakfast Doughs & Pastries Class Resources
Extra Flaky Laminated Biscuits - Resources
Extra Flaky Laminated Biscuits - Recipe
Fluffy Beignets - Resources
Fluffy Beignets - Recipe
Toasted Almond & Raspberry Turnovers - Resources
Toasted Almond & Raspberry Turnovers - Recipe
Bonus: Apple, Sage & Cheddar Cheese Scones Recipe
Bonus: Breakfast Tart Recipe
Bonus Materials available for download after purchase.
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