On March 24th and 25th, intensive two days course on Croissant, Brioches and other delicacies with rising dough.
This is the program:
Theory:
Analysis of the ingredients ( strenght of the flours; sugars, fats yeast and others)
Direct and in-direct dough
Biga and Poolish
Aromatising
Order of the ingredients in the dough
Layering
Shaping and braiding techniques
Shaping of Croissants, Veneziane, Saccottini...
Practice:
Brioche dough
Savarin
Italian Sweet Croissant
French salty Croissant
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info@gigliocooking.com tel 055 614 5 914 - cell 348 511 55 25
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