Duration
6 hours
Schedule
See dates tab for times and dates
What You Learn
Essential components to creating the perfect croissant
Functions of ingredients
The art of laminating
What You Get
Hands on training
Recipe notes
Certificate of attendance
Materials to Bring
Pen for note taking
Carry bag to transport goods home
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Take a journey through the art of producing the traditional Viennoiserie favourite - Croissants.
Learn how to construct traditional, hand rolled, buttery and decadent croissants in this hands-on class; perfect for the beginner (with some kitchen experience) extending through to those who wish to broaden their patisserie skills.
In this compact and comprehensive class, the secrets and techniques of Viennoiserie pastry will be deconstructed, enabling you to create faultless croissants with a professional finish at home.
Learn how to create opulent and sumptuous pastry fillings such as the ubiquitous pain au chocolat.
The focus of this course will be on the intricate art of lamination in addition to developing the skills necessary for generating flaky multilayered dough.
On completion of this class you will receive a certificate of attendance.
A light lunch is provided for all class participants
Take home all you bake in class
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please call short course on 03 9606 2168 or email ShortCourses@angliss.edu.au