Viennoiseries

Viennoiserie refers to fine butter yeast pastries with an elegant structure and aromatic variety. Whether classic pain au chocolat or croissants with lemon or hazelnut filling—here, baking craftsmanship meets creamy sophistication. Laminated yeast dough, carefully processed and individually filled, shows off the baker’s craft at its most delicious.

You will learn how to make croissant dough professionally, butter it, and laminate it. The application of single and double laminating, the correct dough temperature, and working with butter sheets are shown in detail. In addition, you will learn how to make fillings such as lemon cream or hazelnut vanilla cream and how to incorporate them into the croissants. An expert will guide you through all the steps.

The course combines classic dough techniques with creative filled pastry art. The result is products with a fine crust, a light texture, and balanced flavors inside.