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Viennoiserie masterclass with international chef Alexis Bouillet

Alexis Bouillet V1

We have the great pleasure of welcoming international guest chef, Alexis Bouillet, World Pastry Champion 2011, back to the academy. Chef Bouillet is the Executive Pastry Chef at the famous 101 Tower for STAY Taipei, as well as the Sweet Tea Room by Yannick Alléno. He joins us for two hands-on masterclasses that are not to be missed!

A brilliant young pastry chef in his own right, Chef Alexis Bouillet has worked alongside some of the most renowned pastry chefs in the industry, such as Chef Christophe Michalak at the Four Seasons George V Hotel, Paris, Chef Frank Hassnoot at the Mandarin Oriental, Taipei and Chef Yannick Alléno at STAY restaurant & Sweet Tea Room in Taipei. Chef Alexis Bouillet was crowned World Pastry Champion in London in October 2011, ahead of competitors from 16 countries.

Chef Alexis Bouillet has created a 2-day hands-on bakery masterclass for our academy that incorporates the latest trends and techniques in Viennoiserie!

Students will have the opportunity to work alongside Chef Alexis during this two-day bakery intensive and draw on his technical ability, product knowledge and skills.  All students are hands on for the full duration of the course and have the opportunity to make all products taught in this course.

Products included in this course, but not limited to:

  • Bi colour cherry croissants
  • Bi colour pain au chocolat
  • Intensive chocolate “Zebra”
  • Raspberry and rose brioche
  • “Exotic roll” – passion fruit, mango and lime textured danish
  • Contemporary Pistachio Brioche, large and individual
  • Kugelhopf from the North of France
  • “Kougin-Amann, childhood memories” – breton cake, brioche feuillette base
  • “Chignon” Brioche feuilletee

This class has been designed for students that already have a good handle on sweet yeast production such as croissants, pain au chocolat, brioche and puff pastry and are familiar with lamination techniques. In this class we build on these skills incorporating the latest trends and techniques as well as provide the opportunity to evaluate different outcomes using high quality flour and butter from France.

Everything created in class is for students to take home. All materials as well as a comprehensive recipe booklet are provided as part of the course.

The two day master class will conclude with a buffet presentation and degustation of all products made.

Students are required to wear their chefs jackets; aprons and hats are provided by the academy.

Maximum of 14 students. 

Please ensure that you familiarize yourself with our terms & conditions.  

Entry Requirements
Suitable for students that work in the industry OR are currently completing their retail baking qualification OR have prior documented experience. Please contact us if you have questions, we are happy to help!

Duration

Level

Intermediate

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