About the Course
DELECTABLE PASTRIES, HAND-CRAFTED BY YOU!
Viennoiserie means 'things from Vienna' - in this case, delicious things created from a laminated (layered) or non-laminated yeasted dough, and supposedly invented by the Viennese (although the French did their fair share!).
By the end of the day, you will be able to make your own mouth-watering croissants, pain au chocolat, frangipane butterflies and a selection of Danish pastries. You will also learn how to make a feather-light, buttery brioche, and ways of making it either traditionally, as brioche a tete, or as a modern tear and share bread, savoury or sweet. All of these creations will be made using only the purest ingredients - organic butter, flour and eggs, Madagascan vanilla pods, fresh berries and organic chocolate. There will be no use of additives or preservatives.
The course is taught Penny Williams, co-founder of The Artisan Bakery School in Sparkwell, south Devon. Penny is a professional writer and recipe-developer with years of experience delivering baking classes to small groups. The Viennoiserie Day is limited to two students as it is fairly intensive and very hands-on, and we want everyone to get the maximum benefit from participating.
The build up to the last hour of the day, when everything gets baked in 15 minutes flat, and is then filled / decorated, gets more exciting every moment, and the aroma in the kitchen is indescribably delicious.
To crown it all, we package all your pastries in a beautiful, be-ribboned gift box to take home and wow your friends and family.
Penny's favourite feedback (so far!) is that the day "was like baking with a friend".
If booking with a CraftCourses voucher for part or all of the course fee, please fill in the contact form above. Your voucher code must be provided at the point of booking.
What's included in the price?
All materials, ingredients and recipe sheets are included, as is the gift box to take everything home. We offer tea, coffee and biscuits throughout the day, and lunch, which is usually home-made soup or salad and cheese, and breads made at The Artisan Bakery School. We will do our very best to cater to specific dietary preferences, so please don't hesitate to ask. Students coming from further afield may like to book a room with us on a B&B basis. Details are on our website.
I would recommend this course to anyone who is interested in furthering their skills in Viennoiserie or for those who just want a really fun relaxing day making scrummy pastries in a wonderfully friendly environment! Penny is a brilliant teacher and has a lot of patience for those of us who are new to this area of baking. Both my mother and I thoroughly enjoyed the whole day and couldn't speak more highly of this course! Thanks Penny.
Katy Poyner - - #7648
Course dates are flexible; please get in touch for the next available date.
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