The French Pastry School
Artisan Breads and Viennoiseries with Chef Romain Dufour
Date: Jun 11 - Jun 14, 2018 (11:00 am - 6:00 pm)
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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In this four-day professional workshop, you'll explore the art of viennoiseries with Master Baker Romain Dufour. From the classic to the creative and trend-setting, Chef Dufour will explain the different techniques for making various enriched, yeast-leavened, and laminated doughs. He will demonstrate his impressive knowledge of fermentation and lamination, and at the same time, he'll instruct you on how to make these items using effective production methods that he learned over the years in France. You'll discover how to use whole grains and specialty flours effectively, and the class will focus intensely on the techniques for using these ingredients. Lastly, he'll share his trade secrets for successfully and consistently implementing these and other new products into your bakery!
 
Course Detail:
-  Buttery kouign-amann
-  Hearty rye porridge with toasted walnut bread
-  Dual-color strawberry & coconut croissant
-  Rich, flavorful coffee & chocolate pain au lait
-  Traditional country bread
-  Brioche Praline: brioche topped with pink, candy-coated almonds
-  Tourte Auvergnate: traditional rye bread of Auvergne, France
-  Tiger Bread: German beer bread with mottled crust
-  Techniques for using whole grains and specialty flours
 
Romain Dufour knew from an early age that he wanted to be a baker. He was inspired by his uncle who owned a bakery in a small town near Bourges, France where Romain apprenticed. Soon Romain’s imagination and drive led him out of this small town to Paris, where he attended the Ecole de Boulangerie et de Pâtisserie. He went on to work for the Plaza Athenee Hotel in Paris for two years, then ventured on to Dubai, United Arab Emirates, where he worked at a small start-up bakery, the Intercontinental Hotel, then Bateel, a fine-craft bakery for a total of six years. In 2016 Chef Romain came to Chicago to work as the research and development master baker for Problend-Eurogerm.