Viennoiserie 1.0 – Perfecting Shapes, Layers and Taste by Agus Supriyadi
Refine your Croissant and Brioche-making skills in this technical workshop. On top of learning the ropes of making and shaping these classic pastries in different ways, you get to practise lamination techniques with a dough sheeter so as to achieve precise layers. The finer points of proofing, baking and finishing will also be covered.
Ideal for: Beginners to Viennoiserie-making
You are working as a professional or want to start up a business, and you have less or no experience in the field of chocolate.
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