BPA 114 — Pastry Techniques-Viennoiserie
Covers the preparation of Viennese-style baked goods. Emphasis on lamination technique used to make croissants, various Danish pastries, puff pastry and brioche.
Covers the preparation of Viennese-style baked goods. Emphasis on lamination technique used to make croissants, various Danish pastries, puff pastry and brioche.