Pain aux raisins

Techniques covered

• Laminate the dough
• Using a dough sheeter
• Roll the dough with a sheeter
• Rolling out puff pastry
• Flour a work surface
• Garnishing a viennoiserie
• Smooth pastry cream
• Spreading a mix using a spatula
• Roll pains aux raisins
• Cut out pains aux raisins
• Cutting brioche dough
• Use a pastry bicycle
• Final proof & dough rising
• Preparing a shiny egg wash
• Apply egg wash with a spray gun
• Baking a Viennese pastry
• Cooling on a wire rack
• Understand the differences in baking between a deck oven and a convection oven
• Removing the ring from a product