Le Cordon Bleu Logo

Masterclass The Art of Viennoiserie

Taught by Chef Olivier Boudot

European Boulangerie Champion 2010, and Member of the Culinary Academy of France and of the Amicale Calvel, will teach you the necessary knowledge and techniques for perfecting your viennoiseries.

Key Informations

Dates & Times:
Day 1
- 8am-9am : Welcome and visit of the institute
- 9am-6pm : Course (noon-1pm : lunch included)

Day 2 & 3
- 8am-5pm : Course (noon-1pm : lunch included)

Duration: 24h

Tuition fees: 1 350 €

Languages: Taught in French and translated consecutively into English.

Teaching method: Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.

Pre-requisites: Le Cordon Bleu Diplôme de Boulangerie or 2 years of professional experience. A curriculum vitae will be requested from all candidates. All applications will be validated by an Admissions jury.

Training details

  • Teaching objectives

    Upon completion of your masterclass, you will have learnt all the necessary techniques for improving your knowledge of the range of different types of dough:

    • Master making creamy inserts
    • Manage fermentation and baking
    • Make a selection of modern viennoiseries
    • Discover and work with new flavours and textures.
  • Training content
    • Croissant
    • Bicoloured bread with praline
    • Spicy surprise
    • Lemon/strawberry delight
    • Crisp pineapple
    • Raspberry smile
    • Small folded brioche cubes
    • Normandy surprise
    • Mango/passion fruit ruby
    • Cappuccino
    • Briochon with citrus
    • Bounty
    • Brioche macaronnade with lemon
    • Prune delight
    • Small Parisian brioche
    • Vendeen Brioche
    • Large and small crowns
    • Folded brioche
    • Folded brioche with praline
  • Apply
    Sorry. The information is not available at the moment.
Le Cordon Bleu Paris offers you a complete range of professional training courses in Cuisine, Pastry and Bakery: