The "Puff and Danish Pastry" course offers a structured, step-by-step approach. We start with an overview of different pastry types, including the French, Dutch, and Scottish techniques, examining the unique characteristics of each style to give you a clear understanding of the diverse results you can achieve with layered dough.
The fundamentals of the ingredients, such as the role of flour, you’ll learn how different types of flour contribute to gluten development and dough structure. Next, we cover fats such as butter and margarine, for creating the characteristic layers and flavor. Water and salt receive special attention for their influence on elasticity and flavor balance, and finally, the impact of enzymes and other additives that help with texture and shelf life. This foundational theory provides a solid understanding of how each ingredient influences the product.
With this knowledge, we move into practical application: hands-on modules allow you to experiment with various mixing and laminating techniques, where you’ll learn to develop gluten in a controlled way and incorporate rest periods to achieve a perfectly layered texture. After covering these core techniques, we introduce faster alternatives, such as Quick and Blitz pastry, so you gain experience with methods suited to time-sensitive situations.
Aim
- Create an understanding of pastries , their ingredients and its interactions.
- Create an overview on basic recipes and manufacturing processes.
- Discuss troubleshooting.
Attending
People in production or development/ applications in mid to senior level functions related to bakery industry. The course is limited to a maximum of 8 people
Costs & Payment
€ 1.750,-- per person, this includes the costs for the course, practice materials, lunch on all course related days.
Duration & Location
- 5 days; Monday – Friday 8.30 CET- 17.00/17.30 CET
- Bakery Academy Application Centre,
- Het Aanleg 18d, NL-9951 SJ Winsum – The Netherlands
View the day program