- Location:
- Serbia, Belgrade
- Date:
-
16 Sep 2025 - 18 Sep 2025
- Duration:
-
3 days
- Primary course language:
-
English
- Price:
-
550.00 EUR
- Segment:
-
Bakery & Pastry
- Class size:
-
12
A specialised Viennoiserie course by chef Nikolaos Koutsoukos, in which participants will get to learn about all stages of the Viennoiserie art and the lamination processes of croissant dough and puff pastry.
Through the 3-day masterclass, you will learn about different variations of croissant and puff
pastry, through special recipes with combinations of incredible flavors and techniques.
What you will learn:
• suitable flours for the preparation of the dough and selection of the right raw materials
• dough kneading and maturation
• stretching of the dough, folds and suitable tools
• creating a range of viennoiseries with a variety of colors
• creation of various fillings
• temperatures and timings
• storage and preservation
Join us to unfold the secrets of dough lamination!
Course agenda
What you will learn:
• suitable flours for the preparation of the dough and selection of the right raw materials
• dough kneading and maturation
• stretching of the dough, folds and suitable tools
• creating a range of viennoiseries with a variety of colors
• creation of various fillings
• temperatures and timings
• storage and preservation
Practical information
Workshop hours: 09:00-12:30, 13:30-16:30
Lunch break: 12:30-13:30, lunch is provided.
Should you have any allergies or food restrictions, please let us know a week prior to the class.
