Pâtisseries Viennoiseries: Danish
Sunday 23 March 2025
9:30 AM - 3:30 PM
Snapshot
What You Learn
The art of laminating
Functions of ingredients
How to produce sweet multilayered pastry
What You Get
Certificate of attendance
Recipe notes
Hands on training
Materials to Bring
Carry bag to transport goods home
Pen for note taking
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
With our Pastry Chef as your guide, take a journey through the art of producing traditional Danish pastries. Learn to create opulent and sumptuous sweet pastries filled with vanilla crème patisserie, frangipani, apple and sultana as well as fruit fillings.
In this comprehensive, hands on class, the secrets and techniques of multilayered and laminated pastry production will be deconstructed.
Consisting of comprehensive hands on instruction, this class will enable you to create faultless sweet pastry and professional fillings at home.
On completion of this class you will receive a certificate of attendance.
A light lunch is provided for all class participants
Take home all you bake in class
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please call short course on 03 9606 2168 or email ShortCourses@angliss.edu.au
