Mickaël Martinez The Art of Viennoiserie Masterclass 3 days.

24th to 26th March 2025 (3 Days)

08.30 - 17.00 (or until finish)

Also available “The Art of Bakery” by Mickeal Martinez 5-Days at 84,900 Thb /17th to 21st of  March 2025

52,900 THB

  • Class Session:             3-day class / 2 sessions / morning / afternoon
  • Class type:                    MASTERCLASS
  • Total hours:                  22.5  hours
  • Delivery Language:     English with Thai translation
  • Age:                              อายุตั้งแต่ 18 ปีขึ้นไป
  • Suitable for:                  Amateurs with baking knowledge
  • Accomplishment:          Lenôtre certificate
  • Student per class:         Maximum 14

 

This class is a Masterclass workshop, delivered by Mickaël Martinez, a recognised young, successful, and talented French baker who has his own shop in Marseille, France. As a young entrepreneur, he will be able to not only showcase his talent but also deliver the best advice to succeed in the baker business in Southeast Asia.

The daily finishing time can vary according to the workload and preparation 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, flavours, and colours 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 explores 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 Masterclass the chef will involve students in different preparation.  This class is not a hands-on class. Hands on class focuses on active participation, allowing students to practice and apply the techniques themselves under guidance.

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