Are you waiting for our intermediate bakery class?
Viennoiserie is a special type among the French bakery. It tastes soft, having multilayer and rich smell of milk. However the production process could be quite long and the technique is also comparatively complicated. It is nothing new for the beginners that their first products could not be regarded as qualified. Don’t be frustrated! Come and join our public class. Our experienced bakery teacher Max will explain in detail how to make the viennoiserie dough and the requirement for butter and temperature. He will introduce different ways of laminate as well. With this class you will know the secret of successfully making the viennoiserie.
This time we have chosen 3 representatives from the viennoiserie family: Croissant, Fruit Danish and Pain au chocolat.
Croissant, transliterating in Chinese as “ Ke song”, is a kind of French bakery as famous as baguette. A croissant together with a cup of espresso is a typical combination of French breakfast which could bring people full of energy for a wonderful morning. But it is said that its origin was not in France. In 1683, Turkish troop attempted to attack Vienna sneakily at night. The Viennese bakers who woke up early found it and gave the alarm. The attack ended in failure. To commemorate this victory, the bakers made some bread in the form of horn which also resembles the crescents on the Ottoman flags. In 1770, the Austrian princess Marie-Antoinette who became the queen of Louis XVI later brought formally the croissant to France. Another version is that the croissant already existed in the palace of Paris in 1549 according to historical record. The multilayered croissant which is the same as nowadays became popular in the early 20th century.
Almost in the same period, the Danish also became popular in Europe. The concept was brought to Denmark by Austrian bakers, and has developed into a Danish specialty since then. Danish bakers adopted the Austrian recipes, adjusting them to their own preference and traditions by increasing the quantity of egg and fat for example. This development resulted in what is now known as the Danish pastry.
In France, we often find that the croissant and pain au chocolate are sold in combination. Part of the reasons may be that they share the same basic dough and same production process of the early stage. Moreover, both of them are quite popular on the market.
In the class we will demonstrate the process not only with machine but also manually. After going back home, you could also make delicious viennoiserie by yourself.
In order to ensure a great learning experience for all our participants, each session will have a maximum of 16 people. However, we also have a minimum requirement of 8 participants per class.
If learning French bakery and pastry while supporting a charity sounds great to you, please contact us for more information!
Contact: Eve Wu
Tel：136 8168 7194