The French Pastry School
Viennoiseries, Advanced Pastry & Laminated Doughs
Date: Jun 03 - Jun 06, 2019 (1:15 pm - 8:15 pm)
Chef: Julien Otto, Chef Instructor
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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In this four-day, professional course, explore in-depth the art of mastering viennoiseries, breakfast pastry, and laminated dough with our resident Master Baker, Chef Julien Otto.  You will master a variety of products with high-end flavors and modern appeal but still utilize French-inspired craftsmanship and methods.  Several types of brioche, yeast-leavened dough, and laminated doughs will be made. Chef Otto will demonstrate his impressive knowledge of fermentation and lamination, and at the same time, he will instruct you on how to make these items using effective, cost-saving production methods that he learned over the years in France.  The quality-driven recipes are perfect for both large-scale production and smaller artisan bakeries. 
  • Fresh Raspberry and crunchy crumble brioche
  • Tangy Laminated citrus brioche
  • Candied Orange and dark chocolate traditional kougelhopf
  • Walnut and cured bacon savory kougelhopf
  • Classic French Parisian croissant
  • Hazelnut Gianduja and dark chocolate croissant
  • Bourbon Vanilla and fresh raspberry heart 
  • French Champagne and crunchy almond brioche
  • Buttery traditional Parisian Brioche
  • Flaky laminated Arabica cappuccino brioche
 
All of your freshly baked breads will be yours to take home to enjoy with your family, friends, and colleagues!
 
Julien Otto is a world-class pastry chef and a full-time chef instructor at The French Pastry School. His accomplishments have been declared "extraordinary" by luminaries of the culinary world, and he is upheld as one of France's most accomplished pastry chefs. He has an impressive educational background, an equally remarkable experiential pedigree, and has participated and won many competitions across the world. Otto, who is enthusiastic about passing on the art of pastry making to the next generation, is an integral part of the faculty. He brings new techniques to the curriculum, exhibits innovative use of quality products, and shares a wealth of information with his students, which is sure to give them an edge in this exciting and ever growing industry.  
 
This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.