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French Culinary Masterclasses / Best of French Boulangerie - Three Day Masterclass

Best of French Boulangerie - Three Day Masterclass

Overview

Join us for a three day Intensive Masterclass series focused on the best of French Breads and Viennoiseries. You will work from start to finish developing and fine tuning your French Boulangerie techniques.

Day 1 Overview

Day 1

Meet your chef and fellow bakers over coffee and croissants – the only way to begin!

Learn all about flour, yeast and levain – then make your own levain using wild yeast. 

Time to make pain de tradition, from frasage to cuisson! You’ll make various beautiful forms, including the classic baguette, batard, ficelle…

Get rustic by making pain de campagne - country bread – and learn more beautiful shapes.

Learn how to prepare dough a day in advance and find out how the boulangeries of Paris really work.

Day 2 Overview

Day 2

You’ll master the art of vienoisserie – making leavened puff pastry to create pain au chocolat, pain aux raisins and pains suisses.

Practise your methods for pain de tradition and learn how to shape perfect boules as well as other new classic shapes. 

Day 3 Overview

Day 3

It’s time to take your viennoiseries to the next level with croissant bicolors, pistachio & chocolate orange pastries, escargots, almond croissants and more. 

Finally, you’ll put all your knowledge into practice making pain de tradition with the most complex shapes, including pain tressé, tabatière, auvergnat and couronne….

Full Syllabus

Day 1

9-9:30am         Arrivals, changing, coffee & croissants (meet & greet)

9:30-10am       Presentation of participants and teacher, presentation of program

10-10:30am     Weigh ingredients for baguettes, mix the dough (frasage) for the autolyse

10:30-10:45     Levain – what it is, each person starts their own, difference between levain dur and levain liquid.

10:45-11am     Theory: differences in flour, different types of fermentations (yeast, levain-levure, poolish)

11-12pm          Baguette de tradition – weighing ingredients, kneeding by hand, rabats

12-1pm            Lunch break

1-2pm              Baguette de tradition – dough division and scaling, preshaping

2-2:15pm         Baguette de tradition - bench rest 

2:15–3pm        Baguette shaping

3-3:45pm         Baguette rising. Observe changes in the levain.

3:45-5pm         Oven – using the oven loader, using the peel, scarification and its purpose, cooking time and temperature, steam and its purpose, coloration

Day 2 

9-10am             Leavened Puff Pastry – weighing ingredients, kneading by mixer, division, refrigeration. Feeding the levain, pastry cream.

10-10:30am      Pain de tradition – weighing ingredients, frasage in the mixer for autolyse

10:30-11.30      Autolyze of pain de tradition, initial shaping of the croissant dough, shaping of the dry butter, beginning the lamination of the LPP (leavened puff pastry).

11:30-12pm      Kneading the pain de tradition (machine). Finishing the LPP lamination.

12-1pm             Lunch break

1-1:30pm          Pain de tradition – dough division and scaling, preshaping

1:30-2:30pm     Shaping croissants, pain au chocolat, pain aux raisins and pains suisses

2:30-3:30pm     Shaping baguettes, + batards, boules, ficelles

3-3:45pm          Bread rising. Observe changes in the levain.

3:45-5pm          Oven – using the oven loader, using the peel, scarification and its purpose, cooking time and temperature, steam and its purpose, coloration

Day 3 

9-10am             Leavened Puff Pastry – weighing ingredients, kneading by mixer, division, refrigeration. Feeding the levain, almond cream

10-10:30am      Pain de tradition with levain – weighing ingredients, frasage in the mixer for autolyse

10:30-11:30      Autolyze of pain de tradition, initial shaping of the croissant dough, shaping of the dry butter, beginning the lamination of the LPP (leavened puff pastry).

11:30-12pm      Kneading the pain de tradition (machine). Finishing the LPP lamination.

12-1pm             Lunch break

1-1:30pm          Pain de tradition – dough division and scaling, preshaping

1:30-2:30pm     Shaping croissants bicolors, pain au chocolat fantasie and roulés/esargots and torsades

2:30-3:30pm     Shaping baguettes, + pain tressé, tabatière, auvergnat, tordu, couronne, vaudois, épis

3-3:45pm          Bread rising. Observe changes in the levain.

3:45-5pm          Oven – using the oven loader, using the peel, scarification and its purpose, cooking time and temperature, steam and its purpose, coloration

Wednesday 5 Dec 2018 to Friday 7 Dec 2018

  • Best of French Boulangerie - Three Day Masterclass
  • In our three day French Bread Masterclass running Wednesday December 5th to Friday December 7th, learn all about French Bread techniques here in the heart of Paris!

  • Location: On the Historic Ile Saint Louis - confirmation received with registration
  • Time: 9:00 - 17:00
  • Price: €1,050.00 Availability: 5+ places left

Wednesday 27 Feb 2019 to Friday 1 Mar 2019

  • Best of French Boulangerie - Three Day Masterclass
  • In our three day French Bread Masterclass running Wednesday February 27th to Friday March 1st, learn all about French Bread techniques here in the heart of Paris!

  • Location: On the Historic Ile Saint Louis - confirmation received with registration
  • Time: 9:00 - 17:00
  • Price: €1,050.00 Availability: 5+ places left

Central Paris Location

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If you have any questions please don’t hesitate to call on +33 (0)1 40 51 78 18 or email contact@lacuisineparis.com    Click here for further contact details