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.

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 DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

INDEX

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

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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 DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

Starters:poolish and
biga
Poolish

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
3,5 g Fresh yeast Cover up with cling film and store in the fridge for 12 hours approximately.
1,3 g Sucrose

Biga

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

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

Croissant kneading
Pastry School

Croissant dough

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

After that time, roll it out with a rolling pin at 1 cm thick and leave it to rest in
400 g Butter 84% for folds the fridge for 1 hour.

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 DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

Brioche kneading
Brioche dough

750 g Strong flour Knead all of the ingredients except for the yeast, the sucrose and the
20 g Salt butter until developing a gluten net. Sprinkle the sucrose in little by little.
115 g Sucrose
Add half of the butter slowly while the dough absorbs it.
50 g Milk
20 g Cream 35% Add the yeast and, lastly, add the rest of the butter.
400-430 g Egg
Finish kneading when the dough detached itself from the hook.
335 g Butter St.Villepré
150 g Biga Put the dough in a greased bowl and leave it to rest for 30 minutes in the
½ Vanilla bean fridge.
½ Lemon zest
After that time, fold it to oxigenate it and leave it to rest in the fridge for 30
1 un Orange zest
more minutes. Repeat this process 3 times in total.

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

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 DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

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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 DEMO DANISH COURSE: VIENNOISERIE AND BRIOCHE

Pastry School

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

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