Guided by a French Le Cordon Bleu Bakery Chef, you will learn how to make modern chocolate croissants, 100% rye bread done on fermented dough, pretzels, and a seasonal fruits Danish
Date: Saturday 18th and Sunday 19th March 2023 (2 days)
Time: 9 am – 4.30 pm (break included) on Saturday and Sunday
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Course Includes: All ingredients, baking equipment and teaching resources are provided in our practical kitchens for your use on the day. Lunch break included (lunch is not included.)
Course Details/Summary: The workshop is made up of demonstration and hands-on baking sessions covering the following topics and techniques:
- The importance of ingredient quality
- Mixing, shaping, bulk fermentation, scoring, baking rising development
- Lamination
- Baking tips
- The different design with the croissant dough
- The original pretzel shaping
- Making a crème patissiere filling
- Usage of the fermented dough
- Making a handmade hazelnut chocolate stick
Contact Details: +64 4 472 9800 | nz@cordonbleu.edu
All bookings are subject to the following terms and conditions