Yeasted and Laminated Yeasted Doughs

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Yeasted and Laminated Yeasted Doughs

Early Admission pricing until 26 Jan 2026 Starts February 9, 2026
€273,00 €390,00

VAT Exemption - article 261 4. 4° a of the CGI

In this module, you will be guided through the fundamentals and advanced techniques of yeasted and laminated doughs with a focus on French methods.

 
Total learning hours: 10-13 hours
Start date: February 09, 2026
Access: 3 Months
Language: English (video in French with English dubbing and subtitle options)

What's Included

  • Step-by-step recorded lessons for every recipe
  • Live drop-in Q&A sessions with our pastry chefs
  • Personalised feedback on your work
  • Flexible learning and submission deadlines
  • Earn an Online Certificate
  • Downloadable recipe book

Save 20% on this module when you purchase as part of the Online Professional Certificate in French Pastry Arts

Learn more
Recipe videos are filmed in French with English dubbing and subtitle options available
Recipes

Throughout this module, you will explore five exceptional recipes, each chosen to showcase a unique application of yeasted and laminated doughs

BRIOCHE DOUGHS

Brioche Nanterre: A rich and tender French classic made from layered buttery brioche dough, baked in a pull-apart loaf style, with a golden crust and soft, fluffy interior.

Brioche Tête: A traditional French brioche with a delicate, buttery crumb, shaped with a small “head” atop a round base, offering a light, airy texture and a shiny, golden finish.

LAMINATED YEAST DOUGH

Plain Croissant: A classic laminated French pastry featuring multiple layers of crisp, flaky pastry and soft, buttery interior, golden-baked to perfection.

Pain au Chocolat: A refined French breakfast favorite made from laminated butter dough encasing rich dark chocolate, creating crisp, layered pastry with a decadent chocolate center.

TWO-TONED LAMINATED YEAST DOUGH

Croissant with raspberry compote: made by layering natural and red-colored doughs to create a visually striking croissant  filled with raspberry compote, combining crisp, buttery layers with a bright, fruity center.
Equipment

Our pastry modules have been designed for home study, using the tools and space available in a standard kitchen. 

Most items can be substituted with what you already have at home, as long as they perform a similar function and allow you to complete each step safely and accurately.

Below is a sample list of equipment used across all the recipes in this module. You will receive a full, detailed equipment list upon enrollment in the course.

  • Plexiglass spatula
  • Silicone spatula
  • Small offset spatula
  • Whisk
  • Mixer bowl
  • Mixing bowls
  • Electric mixer with flat beater attachment
  • Dough scraper
  • Non-stick spray
  • 16 cm diameter ring or frame
  • Piping bag and 14 mm / 14-point piping tip
  • Scissors
  • Paper towel
  • Baking tray or baking sheet
  • Cling film
  • Small paring knife
  • Ruler
  • Parchment paper
  • Rolling pin
  • Measuring jug
  • Stick blender
Ingredients

Below are examples of the ingredients included in the recipes of this module, beyond what would typically be found in a standard home kitchen.

You will get a full list of ingredients for each recipe at the start of each module when you log in to the learning system

  • Bakers yeast
  • Chocolate sticks
  • Red food coloring
  • Raspberries
  • Pectin
  • Starch

By the end of the Module, you will be able to:
  1. Understand the essential French methods behind yeasted and laminated doughs.
  2. Gain confidence in lamination, proofing, and baking through precise techniques.
  3. Learn to identify and use the correct ingredients and equipment for each recipe.
  4. Develop the ability to troubleshoot and refine your results using excellence checklists.
  5. Master three professional-level recipes that showcase balance, elegance, and technical precision.
  6. Acquire the knowledge to create yeasted and laminated dough pastries that meet the artistry and standards of École Ducasse.

Meet your instructor - Julien Métais

Julien Métais obtained a CAP in pastry-making, followed by an additional qualification in pastry-making and restaurant desserts, a cap in baking and a BTM in pastry-making.

At the same time, he completed an 8-year tour of France with Les Compagnons du Devoir, as well as a trip abroad to London in 2017.

In September 2021, he became Chef Trainer in Tours before joining the ENSP in August 2024.

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