Viennoiserie Pastries class 1.0 by Agus Supriyadi

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

 

 

 

 
  • Imprimer
Lieu
CHOCOLATE ACADEMY™ centre Singapore
Niveau
Level 1
Course subscription & info
Niveau Level 1

Beginner

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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Lieu
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.

CHOCOLATE ACADEMY™ SINGAPORE
26 Senoko South Road, Singapore 758091

26 Senoko South Road
Singapore 758091
Singapore