Danish Course

Demo monographic course

Pastry School

Sample Recipe book

Danish course:
viennoiserie and
brioche

with Hans Ovando

DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

WELCOME!

This is the demo electronic book of danish recipes from chef
Hans Ovando.

If in addition to enjoying the books, you want to see the free
video lessons of the chef, you can access the demo free course

from here, whenever you want.

SEE THE VIDEOLESSONS OF THE RECIPES

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DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

HANS OVANDO

Pastry Chef

At the age of 20, Hans Ovando left his native Chile in pursuit of a dream: to become a
chef.

He arrived in Spain with a small amount of savings and, not without effort, managed to
combine his job as a waiter with his studies at the Hoffmann School.

Even then, something made him stand out from the rest.

After his cook’s course, he was attracted to pastries and stayed on for another year at the
school, specialising in this branch.

His first job as a pastry chef was at Casa Vives, where he learnt traditional pastry making,
but it was later, when he had the opportunity to learn alongside Carles Mampel at

Bubo, that he began to develop a different way of understanding ingredients and pastry
making. Even then, his name was already beginning to be heard, and in 2008 he won the

award for Best Spanish Master Artisan Chocolate Maker.

His time at El Bulli did not leave him indifferent, where he perfected and learned his
techniques in gastronomic desserts.

He was also winner of the WCM Spain 2013 and winner of the Best Gastronomic Dessert
and Best Bonbon at the WCM Paris 2013.

His latest triumph was winning the Copa Maya de Pastelería, the South American qualifier
for the Coupe de Monde de Pâtisserie.

A regular visitor to airports and a citizen of the world. He left the bakeries to devote
himself to what he is really passionate about: education. He teaches everything he knows,

unreservedly, passing on his knowledge and his love for his work.

[email protected] WWW.BEECHEFPASTRYSCHOOL.COM
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DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

INDEX WWW.BEECHEFPASTRYSCHOOL.COM

Necessary tools 5
Starters: Poolish and biga 6

Croissant kneading 7
Brioche kneading 8

Creams and fillings for danish
Paintings for danish

Folds for croissant dough
Plain croissant
“Chucho”

Bicolour croissant with gianduja and hazelnut
Pistachio bicolour croissant

Asparagus and ham croissant
Danish with redfruits and almond cream
Danish with coconut cream and mango and passion fruit

Citrics cream and sesam roll
French brioche

Coconut and pineapple brioche
Almond and raspberry brioche
Brioche with bacon, camembert and olives
Pistachio, white chocolate and cranberries brioche

Kouglof
All our online courses
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DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE Pastry School

Necessary tools

Rollin pin
Ruler

Baking paper
Brush

Piping bags
Pots
Strain
Whisk

Bowls in different sizes
Big knife

Thermometer
Scale

Silicon spatulas
Heat
Film

Silicon mat
Blender

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Pastry School DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Poolish Starters:poolish and
biga

60 g Strong flour Mix all of the ingredients with a whisk until obtaining a homogeneous dough.
40 g Water Place in a big bowl. Keep in mind that it will double its size.
40 g Milk Cover up with cling film and store in the fridge for 12 hours approximately.
3,5 g Fresh yeast
1,3 g Sucrose

Biga Mix all of the ingredients in the kneader with the hook until obtaining a
homogeneous dough.
500 g Strong flour
125 g Water Take out of the mixing bowl and let it rest for a few minutes.
125 g Milk
2,5 g Sucrose Round it and reserve in a bowl covered with cling film in the fridge for 12
15 g Natural yoghurt hours or until it doubles its size.
7,5 g Fresh yeast

Both poolish and biga are preferments made from fresh yeast, either pressed or powdered.
Preferments improve the organoleptic qualities of the final product and can be classified into solid and liquid.
Biga is a solid preferment that is used as a starter dough in bread doughs and brioches.
Poolish is a liquid preferment that, in addition to providing organoleptic characteristics, due to acetic fermentation,
will benefit the extensibility of the croissant dough.

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DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

Croissant kneading

Croissant dough Place all of the ingredients in the kneading bowl except for the yeast and start
kneading with the hook at medium speed.
145 g Poolish
605 g Strong flour After 10 minutes, add the yeast and keep on kneading until obtaining a smooth
and homogeneous mix.
67 g Sucrose
18 g Salt Take out of the mixing bowl and round it.
17 g Fresh yeast
280 g Cold milk (5ºC) Cover it up with cling film and let it rest in the fridge for half an hour or until it
doubles its size.
5 g Honey
55 g Butter St.Villepré After that time, roll it out with a rolling pin at 1 cm thick and leave it to rest in
the fridge for 1 hour.
7 g Milk powder

400 g Butter 84% for folds

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Pastry School DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Brioche kneading

Brioche dough Knead all of the ingredients except for the yeast, the sucrose and the
butter until developing a gluten net. Sprinkle the sucrose in little by little.
750 g Strong flour
20 g Salt Add half of the butter slowly while the dough absorbs it.

115 g Sucrose Add the yeast and, lastly, add the rest of the butter.
50 g Milk
20 g Cream 35% Finish kneading when the dough detached itself from the hook.

400-430 g Egg Put the dough in a greased bowl and leave it to rest for 30 minutes in the
335 g Butter St.Villepré fridge.
150 g Biga
½ Vanilla bean After that time, fold it to oxigenate it and leave it to rest in the fridge for 30
½ Lemon zest more minutes. Repeat this process 3 times in total.
1 un Orange zest
Leave it to rest in the fridge for 12-18 hours.

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DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

¿Do you want to continue learning with Hans
Ovando about viennoiserie and brioche?

Visit the online school and Danish
course of Hans Ovando

[email protected] WWW.BEECHEFPASTRYSCHOOL.COM
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Pastry School DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

KNOW BE CHEF PASTRY SCHOOL

With a trajectory of more than 14 years in the world of pastry training, chefs Hans Ovando and Elena
Adell embark on a new educational adventure at Be Chef Pastry School Barcelona. In 2017 they began to

build their online pastry training project and in 2018 the school saw the light in its digital format, pio-
neers in distance education in Spanish.

In 2019, the Be Chef pastry school saw the opening of its doors in practical format in Barcelona.
The school offers different pastry training options either online, presential or blended, and with long and

short-term courses.
At Be Chef - Pastry School chefs work to give the best training to all those who want to become great

pastry professionals.
They have the best equipment to deliver pastry training anywhere in the world from our online school,

with the best image and sound quality.
In addition, with the dual blended methodology, with 100% practical hours in school, they ensure

learning focused on the development of your skills.
In Be Chef - Pastry School you can also find 100% online training in the category of online courses.

WHAT WILL YOU FIND IN OUR ONLINE SCHOOL?

STREAMING COURSES: Programmed courses for a specific date, limited places, where the students can inter-
act through the chat to ask questions live to the chef.

OFFLINE COURSES: Pre-recorded and edited courses so you can enjoy them right after purchasing them.

MONOGRAPHIC: Pre-recorded and edited courses about a single topic, which have a smaller duration that
the offline courses. You can also enjoy them right after purchasing them.

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DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE Pastry School

Sponsors and collaborators:

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Pastry School DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

DISCOVER ALL OUR ONLINE COURSES

FREE PASTRY COURSE INTERNATIONAL CAKES COURSE BEAN TO BAR COURSE

GREGORY DOYEN PASTRY SOURDOUGH PANETTONE FREE PASTRY COURSE DEMO

VEGAN PASTRY COURSE CHOCOLATE COURSE HOW TO MAKE DOUGHNUTS

TARTS AND PIES COURSE MODERN TARTLETS COURSE EBOOK ST.VALENTINE

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DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE Pastry School

DISCOVER ALL OUR ONLINE COURSES

TRAVEL CAKES AND PLUM CAKES “HOW TO MAKE MACARONS” COURSE MODERN PASTRY COURSE

PANETTONE AND SOURDOUGH CONFECTIONERY COURSE SHORTBEARD AND COOKIES

MODERN TRAVELL CAKES DANISH COURSE PUFF PASTRY COURSE

Enter and discover a new way to learn

www.beechefpastryschool.com

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