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Viennoiserie – brioche, croissants, pain au chocolat & danish pastries

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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 croissant dough, shaping croissants and pain au chocolat
  • making Danish dough, shaping a comprehensive variety of Danish pasties
  • lamination technique by hand and with a dough sheeter
  • shaping techniques 
  • making a variety of fillings  
  • proofing and baking techniques
  • glazing and finishing techniques.
Students will create all products from scratch and take their freshly baked goods home at the end of the workshop.  

This class is an entry level class suitable for professionals, as well as enthusiasts, who have a passion and would like to take part in an a more intense workshop. 

You will be equipped with comprehensive foundation skills on the subject of viennoiserie that will allow you to take your skills into the workforce or delight your family and friends. 

 

Entry Requirements

There are no entry requirements for this course.

Duration

2 days

Level

Beginner

Choose your start date

Start

Friday, 02 February 2018

Time

9am-3pm

Attendance dates

2-3 February 2018

Price

$480.00

Start

Friday, 23 March 2018

Time

9am-3pm

Attendance dates

23-24 March 2018

Price

$480.00

Start

Friday, 27 April 2018

Time

9am-3pm

Attendance dates

27-28 April 2018

Price

$480.00