Demonstrative course of viennoiserie will be held in English with Czech translation.
During the course Johann Martin will teach you how to make:
The Royal Crown
La Couronne Vanille Chocolat
La Torsade au Chocolat
La brioche Vanille croustillante
La Fleur de Framboise
Le Pain au chocolat XXL
La Fleur de Cassis
Le Croissant Pur Beurre
During the course you will learn:
how to prepare individual croissants, kouglof and many more
how to prepare creams and doughs that will inspire you to make your own viennoiserie
how to properly decorate viennoiserie
special techniques and skills from pastry chefs
During the course you will receive:
recipes for preparing viennoiserie
hints and tips from professionals
drinks throughout the course
tasting the viennoiserie prepared
With: Johann Martin
Johann Martin started his career in Paris at Maison Debieux, after which he worked alongside the legendary Chef Stéphane Glacier, MOF Patissier as a pastry consultant. In 2006 he was an assistant for the victorious French world cup team in Phoenix, then, one year later, he was the runner-up at the Artistic Sugar Competition in Lyon. In 2012 Martin published his first pastry book, "Top Dessert," and in 2013 he won the silver medal in the Sugar Showpiece and Entremets category when competing for a spot in the French selection team. He worked at a number of prestigious pastry and chocolate shops in France and he was also teaching at Bellouet Conseil in Paris. He is currently travelling the world and passing on his know-how at the workshops and demonstrative courses.
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