Johan Martin’s “Teaches Viennoiserie 2023” is an in-depth course focused on mastering the art of viennoiserie, the category of French pastries that includes croissants, pain au chocolat, and other laminated dough treats. Led by the skilled pastry chef Johan Martin, this program covers the essential techniques and recipes for creating flaky, buttery viennoiserie. Participants will learn the intricacies of dough preparation, lamination, shaping, and baking, as well as tips for achieving perfect texture and flavor. The course is ideal for both professional bakers and passionate home enthusiasts who want to refine their skills and produce high-quality viennoiserie with precision and artistry.

SKILLS THAT TAKE YOU TO A WHOLE OTHER LEVEL.

Award-winning pastry chef Johan Martin shares his approach to high-end Viennoiserie. Prepare to learn everything about the Viennoiserie pastry, including mixing, proofing, laminating, shaping, baking, decorating, and, of course, tasting!

AMAZON CHOCOLATE: Brioche Dough, Chocolate Brioche Dough, Chocolate Decoration, Chocolate Cream, Cocoa Nibs Crumble.

HIGH HEELS: Croissant Dough, Strawberry Croissant Dough, Strawberry Confit, Clear Syrup, Almond Pâte Sablée.

RASPBERRY FLOWER: Croissant Dough, Red Raspberry Croissant Dough, Raspberry Confit, Raspberry Compote, Clear Syrup, Neutral Glaze.

BLACKCURRANT PETALS: Milkbread Dough, Blackcurrant Milkbread Dough, Confit Cassis.

STRAWBERRY SWIRL: Croissant Dough, Strawberry Red Croissant Dough, Clear Syrup, Strawberry compote.

TAHITI: Brioche Dough, Orange Blossom Syrup, Salted Butter Caramel, Pastry Cream, Almond Pâte Sablée.

BROWSE LESSONS

Lesson 1: Welcome to Class!
Lesson 2: AMAZON CHOCOLATE: Brioche
Lesson 3: Chocolate Brioche
Lesson 4: Chocolate Decoration
Lesson 5: Chocolate Cream
Lesson 6: Cocoa Nibs Crumble
Lesson 7: HIGH HEELS: Croissant
Lesson 8: Strawberry Dough
Lesson 9: Strawberry Confit & Pâte Sablée
Lesson 10: HIGH HEELS: Viennoiserie in Fashion
Lesson 11: RASPBERRY FLOWER: Lamination
Lesson 12: Bi-color Dough
Lesson 13: Raspberry Confit
Lesson 14: Shiny Syrup & Raspberry Compote
Lesson 15: RASPBERRY FLOWER: Glaze
Lesson 16: Blackcurrant Milk Bread Dough
Lesson 17: BLACKCURRANT PETALS
Lesson 18: Dough, Fermentation, Flour, Lamination, Shaping
Lesson 19: STRAWBERRY SWIRL
Lesson 20: TAHITI: Brioche Dough
Lesson 21: Orange Blossom Syrup
Lesson 22: Salted Butter Caramel
Lesson 23: Pastry Cream
Lesson 24: TAHITI: Almond Sablée

Proof Content

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