Description

Johan Martin – Teaches Viennoiserie 2023

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

Sale page: https://mypastryclass.com/collections/enroll/products/johanmartin
Archive: https://archive.ph/wip/nq3xJ