Airy, buttery, and irresistibly flaky, Viennoiserie is pure breadmaking magic.
In this 1 hour 37-minute class, Chef Benoît Cornet guides you through the art of laminated dough, teaching you how to achieve the delicate balance between richness, structure, and airiness that defines the best croissant and pain au chocolat.
This class is a complete professional guide to viennoiserie, equipping you with the confidence and precision to produce bakery-level results in your own kitchen or pastry shop.
Enroll now and perfect the art of croissants, brioche, and laminated dough with Chef Benoît Cornet.
Airy and buttery, Viennoiseries are a beautiful study in technique.
If you want to make mouthwatering croissants or pains au chocolat, you have to strike a delicate balance between richness and airiness!
In his class, Chef Benoît Cornet will teach you all the key techniques to achieve the perfect layered dough. His tips will help you make unique butter and chocolate croissants that are flaky and so buttery.
You will also discover all the secrets to making brioche, giving you a fantastic opportunity to learn and perfect these versatile and delicious French classics.
Master Viennoiserie and make irresistible croissants and brioche buns. Enroll now!
You’ll learn every essential step, from rolling and folding the dough to mastering lamination and proofing techniques.
Chef Benoît also dives into the secrets of creating:
Brioche with Jelly and Cream: A versatile and tender classic of French pastry.
Croissant and Pain au Chocolat: Achieving the perfect structure and flakiness.
Lamination and Proofing Techniques.
