Viennoiserie in perfection

Meet Chef Antonio Bachour - World renowned Pastry Chef - here in the Callebaut Chocolate Academy in Switzerland / Zurich. Don't miss this exclusive masterclass! Antonio Bachour has shaped the pastry scene from within. His amazing books are considered bibles for pastry chefs and his numerous pastry & eatery establishments speak for themselves. 

Focusing on the most technical aspect of patisserie: Viennoiserie. In this 2-day masterclass you will learn the key techniques and theories behind creating exeptional pastries. Chef Antonio will share a range of creative uses for classic doughs to produce surprising products that go beyond the familiar, incorporating a variety of flavors, textures and influences. 

Antonio's latest book - The New Era of Viennoiserie - has just been published. We will be exploring a variety of his signature recipes from this brandnew book in this fantastic course. 

At the end of this masterclass you will be able to: 

• Prepare quality croissants and brioche doughs
• Shape, ferment and bake a range of viennoiserie products
• Take advantage of a single dough preparation to make a range of creative products

Target audience: 

This masterclass is aimed for professionals who want to discover new and innovative techniques or refresh and deepen their existing knowledge. It is perfect for people working in the bakery and confectionary industry, as well as in restaurants/hotels. Ambitious hobbyists are also very welcome. You can expect that this course will be given half demo style and half practice.