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Advanced Patisserie & Viennoiserie (Five Day)

Perfect your theory and technique and learn how to make the finest viennoiserie, from classic products to contemporary creations, on this comprehensive five-day course led by French master baker Mickael Jahan.

This intensive hands-on course has been developed for existing bakers, chefs, business start-ups and advanced home bakers wanting to learn new techniques and master the fundamentals of patisserie and viennoiserie.

Over the five days Mickael will share his extensive skills and knowledge developed during prestigious baking roles in both France and London, including at Maison Blanc and Paul’s Bakery. He will guide you through a diverse range of topics and practical techniques, including:

  • Mastering professional recipes and formulas
  • The importance of ingredients
  • Temperature and its importance
  • How to produce a variety of different base doughs
  • Prepare inclusions, fillings and toppings
  • Use stone bed deck oven and domestic ovens
  • Shaping techniques
  • Finished product presentation and review

This course will take place at the School of Artisan Food with all products baked in professional stone based deck ovens and conventional domestic ovens. Over the five days you will create a range of products including:

Brioche dough and similar:

  • Classic brioche dough
  • Multi-flavour brioche
  • Brioche with pre-ferment
  • Baguette Viennoise

Laminated dough:

  • Traditional croissant
  • Pain au chocolat
  • Various types of swirls
  • Savoury pastries
  • Quick puff pastry

Pastry and tarts:

  • Classic tart tatin
  • Lemon meringue tart
  • Almond, pear and apple tart
  • Orange and cardamom tart
  • Galette des Rois
  • Apricot and rosemary tart
  • Intense chocolate tart
  • A selection of savoury tarts

Everything you produce on this course will be available to take home, along with recipes and technical notes. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients and equipment will be provided.

‘‘Fantastic I learnt so much and enjoyed every day, thank you very much. I will be returning soon for another course!’’

Dates

Sorry, no dates available.

Summary

Subjects: Patisserie, Baking

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