- Class Session: 3-day class / 2 sessions / morning / afternoon
- Class type: MASTERCLASS
- Total hours: 22.5 hours
- Delivery Language: English with Thai translation
- Age: 18 years old minimum
- Suitable for: Amateurs with baking knowledge
- Accomplishment: Lenôtre certificate
- Student per class: Maximum 14
This class is a Masterclass workshop, delivered by Mickeal Martinez, recognized young successful talented french baker who has his own shop in Marseille, France. As a young entrepreuneur, he will be able not only to show his talent but also to deliver the best advices to succeed in the baker business in South East Asia.
The daily finishing time can vary according to the workload and preparations schedule
Class Objective:
- Master the kneading of puff pastry dough and brioche dough.
- Master the different lamination techniques.
- Understand the fermentation processes required for puff pastry dough and brioche dough.
- Create several fillings suitable for viennoiserie.
- Establish a varied range of viennoiserie with different shapes, flavors, and colors that can be produced in a business, for hotel breakfasts or tea-time offering.
Class Content:
- During these 3 days, create with the chef the range of viennoiserie that are offered every day in Mr. Micheal Martinez shop in Marseille / France.
- Work with 2 types of dough: puff pastry and brioche, which will be used to create around 20 individual and shareable products.
- The program includes making various inserts such as vanilla pastry cream, raspberry confit, soft caramel, hazelnut bars, pralines, spreadable paste, and more.
- The masterclass explore different shapes and shaping techniques on these 2 types of dough, all easily adaptable for production.
The Art of Viennoiserie: 3 Days
LEAVENED PUFF PASTRY:
- Big Croissant
- Big Raspberry Croissant
- Big Pain au Chocolat
- Croissant
- Pain au Chocolat
- Raspberry Croissant
- Raspberry Straws
- Soft Caramel Bowtie
- Chocolate Suisse
- Pain aux Raisins (Raisin Bread)
- Tarpin Branché
- Apple/Blackcurrant Tartlet
- Hazelnut Bar
- Origamik
BRIOCHE DOUGH:
- Lemon Brioche
- Cacao Square
- Pistachio/Pumpkin Seed Square
- Hazelnut Square
- Small Orange Blossom Brioche
- Large Orange Blossom Brioche
- Signature Brioche des Rois (King’s Brioche)
Disclaimer:
A masterclass is typically a lecture-style session led by an expert, where students observe demonstrations and gain insights into advanced techniques. During the MaasterClass the chef will involve students in diferent preperation. This class is not an hands-on class. Hands on class focuses on active participation, allowing students to practice and apply the techniques themselves under guidance.
