- Location:
- United Kingdom, Banbury
- Date:
-
17 Feb 2027 - 18 Feb 2027
- Duration:
-
2 days
- Primary course language:
-
English
- Price:
-
800.00 GBP
- Class size:
-
12
Viennoiserie is among the most celebrated foundations of French pastry, combining precision,
craftsmanship, and creativity. In this 2-day course, Chef Romain Dufour will guide participants
through the essential principles of viennoiserie production, sharing professional techniques to
achieve exceptional texture, flavour, and consistency across a range of contemporary and classic
creations.
Course agenda
Throughout the course, participants will work with a variety of laminated and enriched doughs,
developing the skills required to create:
• Brioche Strawberry & Ruby
• Plain Croissant
• Swiss Croissant Chocolate & Buckwheat
• Spring Croissant
• Chocolate Kouign Amann
• Pomme d'Amour
• And more...
Using these products as practical learning tools, participants will gain an in-depth understanding
of:
• Mixing and developing enriched and laminated doughs for optimum structure,
flavour, and shelf life.
• Lamination techniques, including butter preparation, dough management, and
achieving consistent layers.
• Fermentation control and proofing strategies to maximise volume, texture, and
flavour development.
• Shaping and finishing a variety of viennoiserie styles, from traditional croissants to
modern laminated creations.
• Creating innovative flavour combinations using chocolate, fruits, nuts, grains, and
specialty ingredients.
• Baking parameters and finishing techniques that deliver outstanding colour,
crispness, and eating quality.
Practical information
We include course agendas with our course listings and will send out joining details at least 1 month prior to the start date of your course (or please request upon booking if you require the information earlier)
If you have any technical or course related questions, please email us chocolate_academy_ukie@barry-callebaut.com
Important
We welcome attendees with allergies and dietary requirements; however, please be aware that the Chocolate Academy™ is a working kitchen environment where allergens including milk, nuts, peanuts, gluten, soya and sesame may be present.
For your place to be confirmed on a course you must make full payment.
Your Course Fee Includes:
- Lunch (please let us know any allergens or dietary requirements at least 2 weeks prior to the course start date)
- Recipes / Information Booklet
NOTE: Accommodation and evening meals not included
