TASTES & VARIATIONS OF VIENNOISERIE

Brooklyn

From 10/02/2018 to 10/03/2018

With Chef(s) GREG MINDEL

Title : Chef / Owner, Neighbor Bakehouse

  • Language: English
  • Theme: Bakery Courses
  • Price: 1055.00*
    (30% discount off all classes for North American Cercle V Members)

Description:

Don't have an account? For more information email us at ecolebrooklyn@valrhona.com


Chef Greg Mindel once again joins l’École Valrhona to teach his popular viennoiserie course, offering two opportunities to attend. During his hands-on class Chef Mindel will share his vision of modern viennoiserie and will focus on techniques and cross-utilization of a few base doughs.



OBJECTIVES:

- Learn hands on lamination and lamination with a sheeter

- Discover the secrets behind his successful savory breakfast items and products with a Greg Mindel twist that are sold at his bakery, “Neighbor”

- Master preparing and adapting recipes to adjust to the resources of your own kitchen

- Gain a better understanding of doughs and how to efficiently use them in your kitchen



CONTENT:

- Utilize various doughs including puff pastry, chocolate brioche, medium rich brioche, and croissant doughs

- Practice a range of shaping techniques and production methods to create artful and delicious breakfast pastries

- Explore techniques to ensure product consistency and quality

* Prices include a class recipe book, an apron, professional class photos, lunch on all class days and dinner with the student group and the instructor on the first or second night of class. In order to enhance your learning experience, the size of the class will be kept between 8-12 students depending on the class theme.
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