- Class Session: 2 days class / 2 sessions / morning / afternoon
- 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:
- French Flan with Leavened Puff Pastry:
- Demonstrate the ability to prepare a classic French flan using a light and flaky leavened puff pastry base.
- Understand the technique of combining rich custard with the delicate texture of leavened pastry.
- Classic French Croissant:
- Master the preparation of a traditional French croissant, focusing on the laminated dough process to achieve the perfect layers and texture.
- Learn the process of proofing, shaping, and baking for an authentic croissant.
- Cinnamon Roll:
- Gain proficiency in creating a soft, sweet dough with a rich cinnamon filling, and perfect the rolling and baking techniques for an ideal balance of sweetness and texture.
- Crab and Mayo Roll:
- Learn to prepare a savory filling using crab and mayonnaise, while mastering the technique of rolling dough to create an airy and light pastry shell.
- Burger in a Bun:
- Develop the skills to create a soft and fluffy bun that complements savory fillings, such as a classic burger patty, by understanding the balance between texture and flavor.
- Viennese with Chocolate:
- Master the art of preparing a Viennese pastry, ensuring the proper lightness and crispness, while incorporating high-quality chocolate for a perfect sweet finish.
Learning Outcomes for Viennoiserie Class:
- Mastery of Dough Preparation:
- Develop the ability to prepare and work with various types of dough, including laminated dough (e.g., croissant dough) and enriched dough (e.g., brioche).
- Understand the roles of key ingredients such as butter, flour, yeast, sugar, and liquids in viennoiserie production.
- Lamination Technique:
- Learn the process of dough lamination to create light, flaky layers in pastries like croissants, pain au chocolat, and Danish pastries.
- Gain proficiency in folding, rolling, and resting dough to ensure proper lamination and consistent layers.
- Proofing and Baking:
- Understand the importance of proofing and fermentation in achieving the ideal texture and rise of viennoiserie pastries.
- Apply correct baking techniques to achieve golden, crisp exteriors and tender, airy interiors.
- Shaping and Molding:
- Master various shaping techniques for viennoiserie pastries, including croissants, pain au chocolat, Danish pastries, and savory rolls.
- Learn how to properly portion, roll, fold, and form dough into classic and creative shapes.
- Creating Sweet and Savory Fillings:
- Experiment with a range of sweet and savory fillings, learn how to balance flavours and textures.
- Apply the skill of incorporating fillings into dough without compromising the structural integrity of the pastry.
- Troubleshooting and Quality Control:
- Identify common challenges in viennoiserie production, such as uneven layers, poor rise, or under/overbaking, and learn effective troubleshooting strategies to improve product consistency.
- Presentation and Finishing:
- Learn techniques for finishing and decorating viennoiserie to enhance visual appeal.
- Understand how to present viennoiserie items attractively for both commercial and home-based baking.
- Health and Safety Practices:
- Apply proper food safety and hygiene practices when handling ingredients and baking equipment in the viennoiserie production process.
