5 Days Intensive Bread & Pastries

By Jean Philippe Landry
Duration: 7 hours/session
For: 5 sessions
Price: S$2000.00

This 5 day intensive hands on course focuses on making bread and yeast dough pastries. This class is suitable for professional chefs and home gourmands wanting to learn more about making a sour dough starter and how to feed and maintain it to make breads and pastries.

The 5 Day Menu will include

Breads
Baugette poolish (pre fermentation)
Baguette de Tradition au Levain
Ciabatta au levain
Fougasse
Sourdough country bread
Sourdough dark rye
Sourdough multigrain
Whole wheat
Fig and barley
Charcoal
Fruit & nut bread
Corn bread
Buckwheat

Viennoiseries
Croissant / chocolate croissant / torsade
Sticky cinnamon roll
Danish pastry with fresh fruits & cream
Brioche
Baguette viennoise
Burger bun
Russian brioche
Tiger crunch bread
Apple kuchen
Donut (with cream filing)
Hot cross buns

Other goodies
Cheesecake
Brownie
Clafoutis cherry / prunes
Flan parisien (vanilla)
Almond pear tartelette
Chocolate tart
Quiche
Pissaladière (confit onion)

Notes:

These classes are enrolled as a whole series. Participants will work in pairs.

Butter and Prima flour will be used in this class.