Course Description
Patisserie & Viennoiserie Course
Danish pastries being glazed on the 1 day Patisserie and Viennoiserie course.
This course teaches delicate French and Continental pastries, not bread, that go under the general name of viennoiserie.
Students will learn about high-quality yeasted puff pastry doughs, noting differences between their croissants and their viennoiserie. The Danish pastries will be filled with both almond paste and crème pâtissière, both of which will be made during the morning.
An action-packed day, learning to make a range of pretty shapes, with exquisite Danish and croissants to take home.
Course Programme
| 10:00 am | Welcome, coffee, inspect overnight croissant dough and various chilled ingredients |
| 10:15 am | Prepare butter for laminating into CROISSANT dough Begin croissant laminations, rolling & folding, rest period in-between |
| 10:30 am | Make DANISH pastry dough, to be rested in fridge |
| 11:00 pm | On-going croissant laminating Make pastry fillings: - crème patissière - ground almond Make egg glaze & apricot glaze, lemon icing |
| 11:30 am | Prepare butter for laminating the Danish, fridge rest |
| 12:00 pm | Make croissants, egg-glaze |
| 12:30 pm | On-going laminating of Danish, fridge rests in-between |
| LUNCH Bake croissants | |
| 2:00 pm | Making Danish shapes to be filled with almond paste |
| 3:00 pm | Making Danish to be filled with crème patissière |
| 4:00 pm | Proving and baking Danish Discuss oven temperatures for all pâtisserie-viennoiserie |
| 5:00 pm | Discuss flour, tour the mill |
| 5.30 pm | Course finishes |
