The French Pastry School
Advanced Vienoisseries
Date: Sep 25 - Sep 27, 2007 (6:00 am - 1:00 pm)
Chef: Pierre Zimmermann, Master Baker / Chef Instructor
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During this class, master baker Pierre Zimmermann, will teach you the fundamentals of the art of French Breakfast pastries (Vienoisseries).  He will teach you the technology and roles of ingredients in mixing, shaping, proofing and baking.  Organizing your time is key when it comes to the different methods of fermentation, refrigeration as well as the various options when freezing.  Zimmermann is an expert when it comes to running a shop which has been successfully doing for many years in France.  You will master the different families of doughs including laminated, yeast, yeast laminated, shell doughs, semi liquid and more.

You will prepare traditional recipes such as chocolate, almond, or plain Croissants; Danishes, Puff pastry items and more.  Chef Zimmermann will teach you some of his world renowned  lines of brioches such as Chocolate Orange and Champagne, Raspberry Pistachio, Mint or Strawberry brioches.  He will share with you additional seasonal specialties from their family pastry shop from four generations including several varieties of Beignets.

Chef Pierre Zimmerman is a Master Baker and an international gold medal winner many times over including the World Baking Champion title. In 2004, he was awarded the Bretzel d’Or award for promoting Alsace, France around the world. He created numerous lines of product including The Cake of Uncle Hansi, The Pictures from Alsace and the Struwwelpeter.