Viennoiserie Pastries class 1.0 by Agus Supriyadi

Viennoiserie Pastries class 1.0 by Agus Supriyadi


This workshop will take you through intermediate level of techniques application. You will learn how to calculate the layering with science and mathematics of the lamination techniques. A perfect Croissant, Danish and Brioches with a very different way of presentation.

What you will learn:

  • make brioches dough, shaping brioches
  • make croissant dough, shaping croissant
  • making danish dough
  • lamination technique by hand and with dough sheeter proofing and baking techniques
  • glazing and finishing techniques




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CHOCOLATE ACADEMY™ centre Singapore
Level 1
Course subscription & info
Level Level 1


You have no experience in the art of chocolate but are motivated to be immersed in this wonderful world.

Need some inspiration? Explore our Callebaut tutorials!
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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.

26 Senoko South Road, Singapore 758091

26 Senoko South Road
Singapore 758091