PE532 - The Art of Viennoiserie (Laminated Dough)

Course Description

In this 2-day course, we will cover the entire process of making brioche and croissants from scratch, with a focus on technique. Both brioche and croissant fall into the category of "Viennoiserie", or rich, laminated French bread and pastry often filled with something delicious. On day 1, we will prepare the ingredients for the doughs, discuss the difference between them, mix, and proof the doughs. Following an overnight rest in the fridge, we will come back on day 2 to laminate, shape and proof, then fill and bake our Viennoiseries. Join us for this fun, engaging course that will change up your baking game!

Students are required to wear closed-toe shoes and bring a hat and apron to class.

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