Danish pastries & brioche

In this class you will learn the traditional method of lamination (layering dough with butter) which is essential for any pastry chef or baker, and a great skill to have for anyone that is passionate about traditional Viennoiserie.  

Classes are hands-on and interactive, you can expect to practice a range of clearly demonstrated yeast dough's, shaping techniques and production methods to create skilful and delicious morning pastries. 

What you will learn

• making brioche dough, shaping individual brioches and loaves 
• making Danish dough, shaping comprehensive variety of Danish pastries
• lamination technique by hand and with a dough sheeter
• shaping techniques 
• how to make cream patisserie
• demonstration on how to make a variety of modern fillings
• proofing and baking techniques
• glazing and finishing techniques.

Entry Requirements

There are no entry requirements for this course.