Join a Le Cordon Bleu Master Baker for an excellent 2-day short course which will see you develop your understanding of enriched doughs, creating exciting bakes such as stollen, panettone and a variety of brioche. These recipes are perfect for serving, or gifting, throughout the festive season.
During this course you will:
Day One: Mixing the different doughs
- Stollen
- Brioche provencale with candied fruit
- Chestnut flour brioche pieces of chestnut inside (not 100 % chesnut flour)
- Chocolate Panettone
- Dill flavoured brioche
- Boudin blanc brioche
- Traditional cranberry & white chocolate brioche
Day Two
- Shaping each brioche dough a different shape
- Proving
- Baking
- Decorating
By the end of this course students will:
Day 1
- Understand the mixing process of a brioche
- Learn the steps of an enriched dough
- Understand how the butter affects the dough
- Learn the 12 steps of baking
Day 2
- Discover different filling, shapes and designs of brioche
- Make a stollen
- Make a couronne provencale (Crown)
- Make a chesnut brioche loaf
- Make a chocolate panettone
- Make a tin dill brioche
- Make a cranberry & white chocolate brioche wraith
- Make a boudin blanc brioche loaf.
- Prove, bake and decorate the above
Class structure
Your day will be a mixture of in-kitchen demonstrations performed by the chef who is running the session and hands-on practical cookery, where you are guided by the expert teaching chef. The exact format will vary from class to class depending on the style of cuisine and length of the course.
Included in the price:
- 2 day group practical lesson
- Recipe booklet
- Apron
- Tea towel
- All ingredients
- All cooking equipment and teaching resources are provided in our kitchen for use on the day.
What you need to bring:
- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
