• Class Session:           2 days
• Lunch:                         Included
• Total hours:                12 hours
• Delivery Language:   English with Thai translation
• Age:                          18 years old minimum
• Suitable for:               Amateurs
• Accomplishment:       Lenôtre certificate
• Student per class:      Maximum 12

Recipes:

• Croissant
• White chocolate cranberry viennese
• Ham and cheese croissant
• Pain au chocolat
• Brioche caramel vanilla
• Brioche Chocolate

The Viennoiserie Arts Program is designed to provide participants with comprehensive knowledge and hands-on experience in the art of baking traditional French  Viennoiseries.  This program is suitable for both beginners & experienced bakers looking to enhance their skills & techniques.

Learning outcome:

Here are the key learning outcomes of a Viennoiserie class:

1. Mastering the Art of Laminated Dough
Laminated dough is the core technique behind many Viennoiserie products, and understanding how to work with it is essential. Students will:Learn Lamination Techniques: The process of creating multiple layers of dough and butter through a series of folds and turns, a technique that gives Viennoiserie its signature flaky texture.
Understand the Importance of Temperature and Timing: Mastering the balance between cold dough, butter, and the right working environment is key to achieving the ideal lamination process and crisp, tender layers.

2. Understanding Dough Fermentation and Proofing
A critical aspect of Viennoiserie is allowing the dough to ferment and proof correctly, which gives the pastries their final texture and flavor. Students will:
Learn Proper Fermentation: Understand how yeast works in different doughs and how fermentation times impact the flavor, texture, and appearance of the finished product.
Master Proofing Techniques: Learn how to proof dough to the right level, ensuring the pastries expand properly in the oven and maintain a light and airy crumb structure.

3. Perfecting the Use of Butter and Fats
Butter is a key ingredient in Viennoiserie, providing the rich flavor and flaky texture. Students will:
Learn to Handle Butter Correctly: Understand the temperature and consistency of butter needed for the lamination process. Overworking or underworking butter can lead to undesirable results.
Explore Alternative Fats: Students will also be exposed to other fats and oils used in certain Viennoiserie styles, including plant-based alternatives for modern adaptations.

4. Creating Fillings and Flavor Combinations
Viennoiserie can be filled with a variety of delicious ingredients. Students will learn to Prepare Various Fillings
Master Balancing Flavors: Learn how to incorporate fillings in a way that complements the dough without overpowering it, focusing on creating a balance of sweetness, richness, and texture.

5. Perfecting the Final Bake
Baking is a crucial stage in creating perfect Viennoiserie pastries. Students will:
Master Oven Settings: Learn the ideal temperature and humidity levels for baking Viennoiserie, ensuring that pastries rise evenly and develop a golden, crisp exterior.
Use Proper Glazing Techniques: Understand how to apply glazes, such as sugar syrup or egg wash, to achieve the glossy, appetizing finish on pastries like croissants and Danish pastries.

6. Gaining an Understanding of Presentation
Viennoiserie is not only about taste but also visual appeal. Students will:
Learn How to Present Pastries Elegantly: Techniques for shaping, arranging, and displaying finished pastries attractively for retail or customer service.

7. Building Confidence and Professionalism in the Bakery
The class will instill key soft skills necessary for success in the pastry world. Students will:
Build Precision and Consistency: Developing the ability to produce perfect, consistent results with each batch of pastries.
Time Management Skills: Working efficiently and managing multiple steps of the production process to meet deadlines and serve customers without sacrificing quality.
Professionalism in the Kitchen: Learning to maintain a clean, organized workspace, as well as managing interactions in a team environment.

Conclusion
A Viennoiserie class is an essential learning experience for anyone passionate about French pastry. It provides both technical and creative skills, covering the fundamentals of dough making, shaping, proofing, baking, and presentation. Students will not only master the techniques for creating traditional Viennoiserie but also gain a deeper appreciation for the art of pastry-making, positioning them for success in the world of professional baking or as entrepreneurs in the food industry.