Viennoiserie II

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Details and Dates:

• Five Day Course 
• $998 (includes breakfast pastries and lunch)

 
2015 Dates

3/02-03/06

Viennoiserie II: Advanced Laminated and Enriched Doughs

In Viennoiserie II, students will build upon the knowledge learned in Viennoiserie I and make a variety of sweet and savory pastries from both laminated and nonlaminated dough. During this hands-on workshop, students will make classic regional specialties such as Colomba di Pasqua, and Gibassier. We will also delve into modern viennoiserie concepts and shapes. Students will also work on an assortment of miniature pastries using both croissant and Danish dough. 

Throughout the class, instruction focuses on presentation and building flavor through the use of different fermentation techniques and fillings. This exciting class features a high level of hands-on learning. Prerequisite: Viennoiserie I.

Please register online or download the registration form and email or fax to SFBI 

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