(Starts June 9, 2014, running 5 days)
Chef Stéphane Tréand, M.O.F.
Viennoiserie is the point at which pastry and bread meet. Although this course of study covers other breads as well, the primary focus is on different kinds of breakfast pastries, croissants, brioche, and chocolate croissants, but also a variety of delicious specialties made from laminated dough.
Showing the student the full gamut of dough types, this class will expose the student to traditional and modern shaping, and using professional equipment in a modern environment and workflow.
The advanced viennoiserie class will focus on formulas, ingredients and process using more creams and fillings for quick breads and traditional French pastries, providing the student with a much broader array of recipes and product ideas that will prove invaluable over the course of their career.
Prerequisites: Baking Science, Viennoiserie I
5 Days, 8am – 2pm