Viennoiseries hands-on class by Johan Martin

Viennoiseries hands-on class by Johan Martin

As the «Future Talent for the French Pastry»,Chef  Christophe Michalak has admired Johan Martin’s remarkable works ‐ he is originally from Nancy–Lorraine region in France and has started his carrier in Paris region at Maison Debieux, later he has worked alongside Chef Stéphane Glacier, MOF Patissier as a pastry consultant.

In 2006, at the pastry world cup in Phoenix, he served as an assistant for the French team, Chef Franck Michel, MOF Patissier, Chef Franck Kestener MOF Chocolatier, Chef Bruno Montcoudiol MOF Patissier, who won this championship.  In 2012, his first pastry book, “Top Dessert” will be published for general public fascinated by pastry.  

Since 2009, he provides all ranges of French pastry courses for professionals at Bellouet Conseil School in Paris owned and leader by Chef Jean Michel PERRUCHON, MOF Patissier. He shares his experiences and “savoir‐ faire” while traveling throughout France also all over the world, such as European counties, Japan, Kuwait, Israel, Singapore, Colombia, Russia, Australia and USA etc.  He was the vice champion of Artistic Sugar Competition in Lyon in 2007 and won the silver medal during the selection French team, Sugar show piece and Entremets category going to the pastry world cup in Lyon in 2013.

 

Program

Brioche Pralines Roses:-
• Brioche dough
• Red craquelin
• Raspberry cream
• Pralines roses

XXXL Chocolate Croissant :-
Croissant dough
• Chocolate croissant dough
• Haiti chocolate ganache
• Twister Bread:
• White Pain de Mie
• Charcoal Pain de Mie

Chocolate Brioche facon Tarte Chocolat:-
Chocolate sablé
• Chocolate cream
• Chocolate brioche
• Chocolate craquelin
• Mirror glazing

Danish exotic:-
Danish dough
• Exotic Pastry Cream
• Sirop

Tropezienne brioche:-
Orange blossom water brioche
• Orange blossom sirop
• Light vanilla cream
• Pearl sugar

Bostock :-
Brioche
• lmond frangipanne
• Sirop
• Sliced almonds

Caramel Brioche feuillettée cube:-
• Brioche feuillettée
• Salted soft caramel
• Roasted hazelnut

Toupie Chocolate croissant:-
• Croissant dough
• Chocolate croissant dough
• Chocolate stick

Raspberry flower 2.0 :-
• Bi color raspberry croissant
• Raspberry gellan
• Raspberry compote

Cassis flower 2.0 :-
• Bread milk
• Cassis bread milk
• Cassis gellan

Chocolate croissant:-
• Croissant dough
• Chocolate sticks

Classic Pain au Chocolat :-
• Croissant dough
• Chocolate stick

 

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CHOCOLATE ACADEMY™ centre Singapore
Úroveň
Level 3
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Úroveň Level 3

Advanced

You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.

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CHOCOLATE ACADEMY™ centre Singapore

The CHOCOLATE ACADEMY™ SINGAPORE is an initiative by leading Gourmet brands Cacao Barry®, Callebaut® and Carma®, aimed at artisans and professionals who want to improve their working skills in chocolate and learn new trends, techniques and recipes.

CHOCOLATE ACADEMY™ SINGAPORE
26 Senoko South Road, Singapore 758091

26 Senoko South Road
Singapore 758091
Singapore