Founding partner of L'Atelier Barcelona, member of Relais Desserts (Barcelona, Spain)

Eric Ortuño

What's included?

  • 1h 20min HD video
  • 8 recipes 
  • 16 lessons
  • Recipe Book (English, Spanish)
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese



Presentation

Reinvent 3 classic pastry/bakery doughs to prepare different sweet and savoury recipes for a perfect Brunch

Brunch is traditionally eaten somewhere between breakfast and lunch, but we can enjoy these recipes at teatime or at any time of the day, during a quiet morning to ourselves or whilst enjoying the company of family or friends. In this course we will discover the wonderful world of sweet and savoury doughs, some different preparations with endless possibilities.

This course is designed so that anyone can make advanced bakery recipes with innovative techniques and quality ingredients. We carefully highlight the dough's initial characteristics, and teach a unique and creative way of working.

Based in Barcelona, and an expert in technique and innovation, the French chef Eric Ortuño will explain step by step the timings, temperatures and everything else you need to take into account when following traditional recipes or adapting them to create a version of your own.

At the end you will be able to replicate classic French bakery recipes, or give them a creative twist in terms of colours, fillings and ways of cooking that you had never previously imagined.

Brunch Pastries

Course curriculum

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What you'll learn

You will learn to combine ingredients in order to make highly innovative doughs with a very attractive finish

Before starting with more complex preparations, you will learn how to make the classic doughs: the basic ingredients, the type of flour to use for each bread, how to make puff pastry, simple and double turns, etc.

Can you think of any other ways to use puff pastry? Leaving aside the classic croissant we will see other uses for this type of dough in applications such as sandwiches, tarte tatin, churros and waffles.

We will prepare brioches both in a mould and individually, ending with rolls with fillings that melt in the mouth.

We will make a Viennese bread with potato and chives, which we will then stuff with pastrami. We'll finish with a variation on Viennese bread, coloured with beetroot and using no milk, eggs or butter; suitable for vegans.

Who is it for?

This course is aimed at professionals and amateurs with basic knowledge in the world of baking. It is for all those who want to move away from traditional recipes and experiment with new proposals.

Material required

  • Oven
  • Mixer
  • Sandwich toaster
  • Ridged griddle
  • Ice cream cone making machine
  • Churro griddle
  • Piping bag
  • 10cm ring
Brunch Pastries

Instructor

Founding partner of L'Atelier Barcelona, member of Relais Desserts (Barcelona, Spain)

Eric Ortuño

He began his career in 1986 when he was lucky enough to call Jean François Arnaud (M.O.F) his teacher. From 1993 to 1997 he was the second pastry chef at Yves Thuries, one of the most renowned confectioners in France. In Barcelona, he was a pastry chef at Fairmont Rey Juan Carlos I. From 2000 to 2018 he was Head of Pastry Studies and Pastry Chef at the Hofmann Hospitality School in Barcelona. He won the award for the best butter croissant in Spain in 2010 and the Dulcypas award for the best Artisan Biscuit in Spain in 2015. He has published in books and magazines in the sector. In 2019, L´Atelier opened in the heart of Barcelona's Eixample neighbourhood, bringing bakery, school and workshop together in a groundbreaking, unique and avant-garde space. In 2020, the L’Atelier Barcelona School and Bakery received the Fava de Cacau award, recognising the L'Atelier Bakery as one of the 50 best in Catalonia in 2020. That same year, the bakery won the Dulcypas award for the best artisan biscuit in Spain, and Best 'San Juan' cream and pine nuts cake in Catalonia. In 2021, after successfully passing the very thorough Relais Desserts examination - an organisation whose purpose is the promotion of French pastries on all five continents of the planet - Eric Ortuño obtained the plaque and jacket that distinguish him as a prestigious member of the highly regarded group. He also published the book Break! (Vilbo Group) about biscuits and cookies.

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