Viennoiserie 1.0 – Perfecting Shapes, Layers and Taste by Agus Supriyadi

Viennoiserie 1.0 – Perfecting Shapes, Layers and Taste by Agus Supriyadi

Refine your Croissant and Brioche-making skills in this technical workshop. On top of learning the ropes of making and shaping these classic pastries in different ways, you get to practise lamination techniques with a dough sheeter so as to achieve precise layers. The finer points of proofing, baking and finishing will also be covered.

 

Ideal for: Beginners to Viennoiserie-making

 

 

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Local
CHOCOLATE ACADEMY™ centre Singapore
Data
Level 1
Inscrição e informações sobre o curso
Data 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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Local
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