Viennoiserie is the term used to describe sweet yeasted dough-laminated or non-laminated. The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. Through lecture, demonstration and hands-on production, students will learn about ingredient functions, dough mixing technology, laminating technology, the preparation of filling and make-up and baking process. Students will learn to add visual appeal to their pastries using glazes, fresh fruits, nuts and highlights of powdered sugar. Serious bakers and pastry enthusiasts alike will gain knowledge about various fermentation techniques as a way to accommodate production, build flavor and add shelf-life. A selection of non-laminated dough will include items such as Pan d' Oro, Panneton, Stollen and Brioche.
• Five Day Course
• $980 (includes lunch)
