Professional Cooking Viennoiserie and brakfast leavened products pastry
Region: Abruzzo Locality: Pescara
from: 30 September 2025 Duration: 2 days
Availability and Prices Request
Leavened breakfast courses: between classic and contemporary Teacher: Giuseppe Russi Date: 11 and 12 November 2024 A fundamental course for all those who want to renew the proposal for a commercial and winning breakfast, with classic and at the same time innovative pastry proposals, to refine knowledge of leavened products, production, management and maintenance techniques. The pastry chef Giuseppe Russi will guide us in a full immersion course of two days dedicated to trendy viennoiserie, starting from the basics up to the most modern techniques of dough and presentation of the product: for an elegant, modern and visually striking pastry. A rich assortment of breakfast proposals, from traditional croissants, parcels, the new braids, declined in numerous color variations (two-tone doughs, with fruit fillings, chocolate, etc. ), also creating modern cakes that are quick to make, with molds and glazes, as well as jams and filling creams. Your breakfast production will be more inviting than ever: products that are sure to be successful, ready to be included in the counter of a modern bar-pastry shop or in the buffet of a prestigious hotel.