This two-day course will cover the fundamentals of viennoiserie; the bridge between pastry and bread. You will learn all about the lamination process as you create delicate yet flaky croissants, and form a variety of other viennoiserie products.
You will also be introduced to different techniques, from making the dough from scratch, incorporating the butter, hand laminating the dough, to the methods of rolling, shaping, baking, as well as the importance of proofing time and temperature precision in the kitchen. Our Chef will take you through the whole baking process as you prepare croissants, pains aux chocolats, baguettes viennoises, kouign amann, and pains aux raisins and include tips so you can confidently reproduce these products in your own kitchen.
Day 1: 8:30 AM to 2:30 PM. Day 2: 8:30 AM to 11:30 AM.
Bakalian Bakelab, Karantina, Beirut
Course fees include
A croissant breakfast, a hearty lunch, a certificate of participation, a 2.5 Kg bag of Strong Bread flour, a bakelab tote bag, viennoiserie recipe sheets and all the items you make.