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
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