Traditional French Brioche class


 Traditional French Brioche class in english

Did you know that you can create all kinds of gourmet delicacies with brioche dough? There’s braided brioche, miniature round brioche, brioche loaves, brioche cylinder, brioche King of South, Tropézienne brioche filled with cream and more. And your options for garnishes and fillings don’t stop at raisins, hazelnuts and almonds – they’re limitless.

Brioche is a well-loved breakfast treat in France. But it’s also fantastic as a dessert or used in a club sandwich, and when you top it with a slice of Foie Gras, it becomes an epicurean delight. Brioche can be enjoyed on any occasion, at any time of the day. So many variations are possible: breaded brioche, pains aux raisins, pain au lait, Tropézienne, filled with chocolate chips, fruits, pink pralin…

From kneading the dough to baking, watching it expand and shaping it, you’ll go through each of the steps under the guidance of our Chef.

The techniques:
– Fraiser : to work a dough to make it smooth and homogeneous without overworking it, to activate the gluten.
– Pétrir : to work together the ingredients to activate the gluten.
– Façonner : the process of shaping a dough.

Note: Children over the age of 15 are welcome to join the brioche class. It is critically important for your child to enjoy pastry-making and be willing to engage in it for 3 hours. Those students older than 15, but still considered minors, must be accompanied by an adult registered for the class. We won’t allow a child non-accompanied by a registered adult to join the class.

Note: Layered yeast-leavened dough requires a lot of prep time, preferably starting the day before. The time requirement and technicalities are what make croissants so demanding. Therefore, we will be doing the prep work for certain stages to ensure that you’ll be able to enjoy your Viennoiseries at the end of the course. You’ll still work these stages during the course.