The Art of Viennoiserie
Full access to all online courses
What you will learn
Explore the craft of laminated pastries with Chef Romain Dufour.
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Ingredient Technology
Gain deep insight into ingredient functions to elevate both structure and flavor in your pastries.
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Lamination Techniques
Learn the techniques and reasoning behind perfect lamination to create beautifully layered viennoiseries.
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Create with Confidence
Explore eight detailed recipes that empower you to innovate with shapes, textures, and taste.
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The video lessons are accompanied by a 36 page workbook containing equipment and product lists, the theory information, all recipes in full and troubleshooting tips.
See the workbook preview including equipment list below.
Discover your full lesson plan
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Introduction & Theory
6 Theory Videos:
- Introducing Plain Croissant
- Flour Theory
- Butter Theory
- Milk Theory
- Yeast Theory
- Lamination Theory
QUIZ
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Technique
5 Technique Videos
- Mixing Croissant Dough
- Incorporating Butter
- Double Fold
- Single Fold
- Cross Lamination
QUIZ
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Practical 1: Plain Croissant
2 Step-By-Step Video Lessons
- Shaping
- Egg Wash & Baking
QUIZ
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Practical 2: Chocolate & Hazelnut Pretzel
3 Step-By-Step Recipe Videos
- Chocolate Pastry Cream
- Chocolate & Lye Solution
- Baking
QUIZ
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Practical 3: Gianduja & Chocolate Croissant
3 Step-By-Step Recipe Videos
- Chocolate Baton
- Shaping
- Baking
QUIZ
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Practical 4: Black Forest Croissant
4 Step-By-Step Recipe Videos
- Chocolate Baton
- Cherry Confit
- Shaping
- Baking & Decorating
QUIZ
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Practical 5: Olive & Chocolate Croissant
3 Step-By-Step Recipe Videos
- Mixing the Dough
- Folding & Shaping
- Baking
QUIZ
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Practical 6: Buckwheat & Chocolate Croissant
4 Step-By-Step Recipe Videos
- Chocolate Pastry Cream
- Praliné
- Shaping
- Baking
QUIZ
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Practical 7: Brownie & Mandarin Croissant
4 Step-By-Step Recipe Videos
- Brownie
- Mandarin Confit
- Shaping
- Baking
QUIZ
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Practical 8: Pecan & Vanilla Knot
4 Step-By-Step Recipe Videos
- Pecan Baton
- Vanilla Glaze
- Shaping
- Baking & Decorating
QUIZ
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Conclusion
- Wrap Up
- Final Quiz
- Your Personalised Course Certificate
Questions?
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What will I be able to make after completing this course?
By the end of this course, you’ll be able to recreate 8 of Chef Romain Dufours innovative viennoiserie concepts and design your own.
You'll enhance your understanding of the role of each ingredient, which lamination to chose and delve into not only the “how” but also the “why” behind proper techniques.
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Do I need special equipment or ingredients?
A list of recommended ingredients and equipment is provided in the workbook preview. While it’s helpful to review in advance, you don’t need everything to get started - workarounds are often possible.
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Can I watch the lessons at my own pace?
Yes, you can watch the lessons at your own pace. The course is divided into short videos totaling around 2 hours, and you’re free to pause, resume, and revisit the content anytime during your access period.
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Can I ask questions during the course?
While the online courses don’t include a live Q&A, we’ve anticipated many common questions. The instructor addresses key tips and potential pitfalls in the videos, and the workbook includes a detailed troubleshooting section to guide you through the process.
If you experience any technical issues with your account or the website, such as problems with login or payment, feel free to contact us at digital_chocolate_academy@barry-callebaut.com.
