Viennoiserie Pastries class 1.0 by Agus Supriyadi

Description:

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