Danish pastries & brioche

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

This is an entry level class structured to ensure that every student has sufficient time to work on lamination, getting a good handle on this important foundation skill. 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 
• making a variety of fillings  
• proofing and baking techniques
• glazing and finishing techniques.

Entry Requirements

There are no entry requirements for this course.