Description
About our classes
learn the essential techniques for creating a wide variety of pastries, including puff pastry, viennoiserie, and classic bakery items. The course will cover the fundamentals of working with yeasted doughs and laminated doughs to create items like croissants, pain au chocolat, and puff pastry tarts.
Learning outcomes:
At the end of this course, you will be able to:
- Understand the fundamental technique of different dough including Mixing , folding , lamination and fermentation
- Master lamination techniques to create light, flaky viennoiseries such as croissants and pain au chocolat.
- Apply principles of food science, such as fermentation and emulsification, to enhance the quality and innovation of products.
- Identify and use key ingredients such as flours, yeasts, sugars, dairy, and flavorings, understanding their roles in achieving desired textures and flavors.
Menu
- Croissants
- Pains au chocolat
- Pain au raisin
- Brioche nanterre
- Brioche au sucre
- Foccacia
- Cannoli with Vanilla custard cream
- Cinnamon Palmier
- Sacristan ( Puff sticks )
- Raspberry millefeuille
Duration: 2 day (9h-12 h/13h-16h)
Remark: Participants should be at least 17 years old at time of application
Please contact via Line Official Account @ecoleducassebkk to confirm your payment.
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