Viennoiserie Pastries class 1.0 by Agus Supriyadi

Viennoiserie Pastries class 1.0 by Agus Supriyadi



18 Jul 10:00 - 20 Jul 17:00 - Singapore
Chocolate Academy Singapore

Route

This workshop will take you through intermediate level of techniques application. You will learn how to calculate the layering with science and mathematic 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


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