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, Gibassier, and Kouing Aman, as well as more contemporary doughs, including Laminated Brioche, Baked Donuts, and Inverted Puff Pastry. 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 new class features a high level of hands-on learning. Prerequisite:
Viennoiserie I.
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Details and Dates:
• Five Day Course
• $998 (includes breakfast pastries and lunch)
2009 Schedule:
• September 28-October 2
2010 Schedule:
• October 18-22
