Baking with Brioche Workshop
Did you know that 'Viennoiserie' is a term used to describe sweet yeasted dough? Brioche is non-laminated sweet yeasted dough often labelled as the great middle-ground between pastry and bread. Brioche is a versatile dough - perfect to use in "comfort food" recipes at home, or as the star of a unique dinner party dish for entertaining.
This workshop will teach you how to make your own rich brioche dough, and to use it in a variety of sweet & savoury artisan recipes. From beautiful sticky buns to Bresanne pastries, you will also make a traditional coulibiac and learn how to use brioche dough to cook 'en croute'.
Course cost: Max 10 students per course - $150 each (effective from 1 July 2011)
Duration: 3 Hours
Class Times & Dates: View the Course Calendar
- Introduction
- Welcome to Brasserie Bread
- Hands-on skills
- Mixing
- Hand moulding
- Shaping
- Fermenting
- Baking
- Taste testing - mix & match
What to wear and bring:
- Closed shoes
- Apron
- Clean clothing
We will provide:
- Ingredients
- Equipment
- Course materials
- Refreshments
How to book:
Advance bookings for all classes are necessary. Please call the Training Department on 1300 966 845 to book, as no online bookings or bookings through the Café are available. All bookings are handled over the phone and require upfront payment by Visa or Mastercard. We do not take tentative bookings or deposits for classes.
To enquire:
Call 1300 966 845 during business hours Mon-Fri, or fill in the Enquiry form with your contact details and a member of our team will contact you.
Payment Methods
For payments over the telephone, we accept Visa and Mastercard.
For more information
Read our blog post about our Baking with Brioche
workshop
Read about brioche as
the star of our Big Bakery Morning Tea, May 2010
