Perfect for both beginners and professional bakers, this comprehensive masterclass elevates your pan dulce skills across two essential dough families: bizcocho and pan fino. Through hands-on instruction, you’ll learn to craft iconic pastries such as conchas, chilindrinas, volcanes, nubes, cuernos, elotes, cuernitos, troncos, alamares, chamucos, and seasonal empanadas. Chef Alex breaks down the science and technique behind each dough—mastering enriched bizcocho dough for softness and structure, and the rich, pliable pan fino dough known for its delicate crispness. You’ll explore ingredient function, dough temperature control, gluten development, proofing, traditional leavening methods, and the role of fats, sugars, and even the two types of cinnamon used in pan fino. The class also covers troubleshooting common issues like dense crumb, weak structure, and over-fermentation.
