The French Pastry School
Advanced Viennoiseries and Breakfast Specialties
Date: Dec 01 - Dec 03, 2009 (7:00 am - 3:00 pm)
Course level: Professional ♦♦♦
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After six consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Advanced Viennoiseries and Breakfast Specialties.  During this three-day hands-on class, a wide variety of Viennoiseries and breakfast pastries will be produced. From selecting the ingredients to decorating the baked products, the whole production process will be covered. You will make a wide range of products including the classic and traditional croissant au levain.Create the gibassier where all the flavors from the south of France are united in this rustic sweet bread, the rich and delicately laminated pistachio brioche, the very fine fig blossoms Danish, and the exotic acaii brioche.

In addition to these, a selection of widely popular international breakfast items will be made such as the very famous Panettone from Italy and its chocolate version, the Bossola. Chef Rosada will also teach you the Pan d’Oro, a popular recipe for the holiday season, as well as the German Pinza,delicately flavored with vanilla and lemon.

Chef Rosada is at the Uptown Bakers, and was formerly the Head Instructor for the San Francisco Baking Institute. Didier trained at The Institut National de Boulangerie-Patisserie in Rouen, and was awarded a Brevet de Maitrise (Masters in Baking). Didier coached the winning Bread Bakers Guild Team USA 2005.  Since March 2005, Rosada has served as the vice president of operations at Uptown Bakers that serves customers all over the D.C. area. He also created his own consulting company, Red Brick Consulting, to continue to help the baking industry in the United States and abroad.