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Danish pastries & brioche

Viennoiserie 1

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.

Everything created in this class is for students to take home; all materials are included in the cost of the course. A detailed recipe book is provided as part of this course.

Please ensure to familiarise yourself with our terms & conditions and FAQ's 

Entry Requirements

There are no entry requirements for this course.




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