French Breakfast Pastries (Viennoisserie)

Ever wondered how to get the layers in delicious French pastries that make them so moreish and delicious? This course covers all the processes involved in producing laminated doughs to produce two classic recipes, and can help you create many more too! It is an active and fully hands on class which involves kneading and rolling by hand, so be prepared for a little hard work – we promise it will be well worth the effort!

The class will help you understand how the dough is prepared, how the addition of butter transforms the dough and will take all the steps to create home baked versions of French patisserie staples.

You will work on a pre-fermented dough we have prepared for you the previous evening, and will roll, fold and laminate this to produce your finished vennoiserie. You will also prepare a dough yourself to pre-ferment at home and produce another batch! Basically this course covers all the steps and stages to make fabulous pastries at home.

Laminated dough takes time, so your tutor will also teach how to extend the process to produce even more authentic results at home!

Your safety is our priority – please click here to find out the steps we have taken to ensure our processes are Covid Secure to ensure your health and well-being during your time with us.

All course bookings are subject to our Terms and Conditions, including our cancellation policy. Please click here to access a downloadable PDF of this document.

On the rare occasion that we must cancel / reschedule a course students will be offered an alternative date or a full refund.

Due to the nature of our courses and the ingredients we regularly use allergens are present in our baking studio – visit our Downloads page for advice about main allergens course by course.

Course Details

What's Covered:
Croissants / pains au chocolat / chocolate batons

Price:
£120 per person

Who does this class suit:
Beginners and more confident home bakers looking to develop their skills. Not ideally suited to under 14s, however should you wish to bring a younger guest, please contact us to discuss. All under 16s must be accompanied by an adult attending the course

Length:
Full Day - 10am - 5pm approximately, including a few short breaks. Please note that finish times depend on the speed of the group overall, so occasionally may finish a little earlier or later than advertised

Tutor:
Sarah

What’s Included:
Tuition; all equipment and ingredients; apron to use during the lesson; recipe sheets; lots of helpful hints, tips and baking advice; complimentary refreshments. Students take home everything they have made on the day. Lunch is not included - we highly recommend students bring a packed lunch

Maximum Class Size:
5 students (previously 8 students, however we are operating reduced numbers to adhere to social distancing guidelines and to prioritise the safety of our guests and team)

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