CROISSANT / NEW YORK ROLLS / DANISH / PAIN AU CHOCOLATE sweet/savory French pastries from scratch with Trainer Juliusz Gozdek Savory lamination: - Round Danish with parmesan, stracciatella, basil pesto, fresh basil - Parmesan twist with spinach and ricotta - Rolls with cheddar cheese, smoked ham, roasted sesame - Rolls with black garlic, nduja, micro herbs Sweet lamination: - Green bicolor croissant with pistachio crème patissiere, raspberry mousse, roasted pistachio - NY Rolls apple pie - Vanilla-orange croissant - Chocolate pain au chocolat A perfect training for those who want to stay on top of bakery and pastry trends! A true buttery croissant or stunning-looking rolls are a must-have for every trendy gastro spot. The combination of perfectly flaky puff pastry with spinach and ricotta, homemade pesto, cheddar cheese, nduja – creates the ideal breakfast or lunch snack! The training will be conducted from the very basics (proofing, rolling, laminating, portioning, up to baking), to tempting decorations. You’ll be in good hands, as the trainer is a true expert with (semi-)French dough! Warsaw-based Trainer Juliusz Gozdek will lead the CROISSANT/NEW YORK ROLLS/DANISH/PAIN AU CHOCOLATE training from scratch, step by step. The training is ideal both for beginners and for those who want to take their skills to the next level. 👨🍳 TRAINER: Juliusz Gozdek 🕒 TIME: January 22, 9:00–17:30 📈 LEVEL: for everyone / for cafes and breakfast spots wanting to stay ahead of trends 👥 NUMBER OF SPOTS: 8 Program includes: - Various types of puff pastry: • classic dough • black garlic dough • two-color dough • chocolate dough - Machine kneading of dough - Dough cooling - Rolling with lamination process - Cross-lamination technique - Dividing rolled sheets into proper portions (classic croissant, danish, croissant roll, pain au chocolat, New York rolls) - Baking puff pastry (proper convection oven settings) - Preparing fillings and glazes for puff pastry products, including: • homemade basil pesto • baked apples with spices • English sauce • pistachio crème patissiere • raspberry mousse • homemade fruit jam • tiramisu cream • fried cinnamon crumble • cocoa sponge cake • honeycomb - Finishing and decorating baked products The result of the training is gaining theoretical and practical knowledge about the technological process of handling dough, making and finishing various types of puff pastry products. Each participant actively takes part in the training, as a dedicated workspace and tools are provided for everyone. All participants receive professional scripts with recipes used during the training and their own handmade pastries. The course is certified. Upon completion, each participant receives a document confirming their new qualifications. We provide: - a sufficient number of professional workstations equipped with necessary equipment and materials - products needed for full training execution - a clear script with precise and proven recipes - lunch - water, coffee, tea - certificate confirming acquired skills The CROISSANT/NEW YORK ROLLS/DANISH/PAIN AU CHOCOLATE (sweet/savory) training is a one-day event held at the SŁODKOŚCI Academy at Chmielna 20/LU1 in Krakow. We invite you!
