I'm studying the Grand Diplome at Cordon Bleu in London

Posts tagged ‘Viennoiserie’

Day 62 – Viennoiserie part 2 – Tues 17th April

Today we started with a lecture on fruit jellies and confectionaries. The chef made pate des fruits (a pectin set fruit jelly), nougat, hazelnuts dipped in caramel and a caramel cut into squares and decorated with piped chocolate.

Then it was onto croissants and brioche.

The doughs made yesterday were used to made a brioche a tete (traditional shape), brioche Nantaise (8 balls of dough in a loaf tin), a walnut brioche loaf and croquelin, which is a brioche with chunks of chocolate inside.

From the croissant dough, the chef made croissants, pain au chocolat, pain aux raisins, almond croissants and a range of different danish pastries.


In the practical we made the 4 brioches, croissants and pain au chocolat and 3 danish pastries. Here are the brioche and pastries I made.

Day 61 – Viennoiserie part 1 – Mon 16th April

Patisserie this week was about Viennoiserie, which means croissants, danish pastries and other yeast leavened doughs. The classes also covered brioche.

The chef made croissant dough which is not unlike puff pastry but includes yeast and doesn’t involves so many turns as the yeast action provides some of the aeration. He also made brioche dough which is a very rich bread dough with the addition of lots of eggs and butter. Both these doughs were refrigerated for use in the next class.

He also made some bun dough which was used to make hot cross buns, Chelsea buns and Devonshire splits, which are plain buns, cut open and filled with raspberry jam and whipped cream and dusted with icing sugar.


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