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Modern Viennoiserie
8-9-10 June 2025
MOF Aurelien Le Mouillour’s Modern Viennoiserie course offers a complete immersion in the world of breakfast pastries, combining French tradition and contemporary innovation. Participants will learn advanced laminating techniques, with a focus on managing resting times to achieve perfectly flaky, light and fragrant croissants, pain au chocolat and other viennoiserie.
During the course, new dough methods will be explored to reinterpret classic viennoiserie with creativity and balanced flavour. Particular attention will be paid to innovative fillings, the addition of creams and chocolate, and aesthetic presentation techniques to create elegant and modern-looking viennoiserie. MOF Le Mouillour, with his experience and continuous search for new recipes and methodologies, will guide participants in the creation of irresistible baked goods, providing practical suggestions on rational production and the optimisation of laboratory processes.
The course is a unique opportunity for those who wish to master the tradition of French viennoiserie while innovating with surprising flavours, refined techniques and creative presentations, raising the quality of their baked goods to a professional level.
Learning
program
The training programme is designed as a comprehensive course dedicated to modern viennoiserie, guiding participants in learning and creating sophisticated and contemporary products. Advanced laminating techniques will be explored to ensure a crispy crust and a soft and light internal structure.
Participants will also learn innovative techniques for adding creative fillings. They will also be guided in the design of elegant and modern presentations that enhance the aesthetics and taste of the products.
Throughout the course, MOF Aurelien Le Mouillour will provide practical guidance on optimising workshop processes, ingredient management and rational production, helping students to create uniform and professional viennoiserie even in a work context. The course aims to develop advanced technical skills, manual precision and creativity, enabling participants to master the tradition of French viennoiserie and innovate with new recipes, shapes and flavour combinations.
Designed for
The course is aimed at professional pastry chefs, bakers and laboratory operators who wish to perfect their skills in modern viennoiserie, acquiring advanced techniques in laminating, kneading and filling. It is also suitable for advanced enthusiasts with a solid foundation in baking who want to explore new ingredients, reinterpret traditional French classics and create innovative, elegant and high-quality products to add to their professional offering.
objectives
- Learn advanced techniques for laminating, managing dough and controlling leavening to obtain light, fragrant and uniform viennoiserie.
- Develop the ability to create original fillings and innovative combinations, balancing textures and consistencies
- Improve manual skills, precision and creativity in the design and presentation of modern, elegant and professional baked goods
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
