Viennoiserie / Breakfast Pastries Class


Viennoiserie / Breakfast Pastries Class

3 DAY CLASS

September 12 -14, 2017

8AM - 4PM


About The Class

*Qualifies for 10 Week Certificate Program

Students will become well-versed with the equipment of the baker, develop respect for quality ingredients, and the details of mixing, fermentation, lamination, shaping, proofing, and preparation for the over. This class will provide students with a well-rounded introduction to laminated doughs, breads, and traditional American quick breads, as well as: Croissants, Chocolate Croissants, Caramel Braid, Kouing-Amann, Bread, Baguettes, Pain au Lait, Brioche, Brioche Nanterre, Raisin Rolls, Puff Pastry, Apple Turnovers, Palmiers...


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