Modern Viennoiserie Workshop
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Modern Viennoiserie Workshop
Chef Mathis David
Join our exclusive Advanced Laminated Pastry Workshop and master the art of making beautifully crafted, professional-quality viennoiseries. This hands-on session is perfect for those with intermediate baking skills, focusing on machine lamination techniques and showcasing a variety of creative folding methods. You will learn how to make stunning pastries with both classic and bicolored doughs, explore versatile Danish shapes, and discover the secrets behind different creams and fillings, both bake-stable and non-bake-stable.
Recipes you’ll create:
- Classic Croissant
- Chocolate Croissant (bicolored dough, filled with chocolate cream)
- Apple Danish (bicolored dough, crème brûlée, and caramelized apple)
- Red Berry Danish (raspberry gel)
- Pain au Chocolat 2.0 (bicolored dough)
- Cruffin (garnished with mango cream)
- Pain Suisse (double lamination, custard filling)
- Bicolore Pain Suisse (double lamination, chocolate cream filling)
- Baklawa Danish (double lamination, baklava filling)
- Salted Danish (parsley butter, garnished with homemade pesto and vegetables)
Key Learning Points:
- Explore different lamination and folding techniques with a machine.
- Learn how to create a range of Danish shapes from the same dough.
- Discover how to make different fillings and creams, from bake-stable to non-bake-stable varieties.
Difficulty Level: 3/5 – Suitable for intermediate bakers. Manual lamination will not be covered.
Tickets
Registrations are closed