Advanced Viennoiseries and Breakfast Specialties from around France
September 23 - 25, 2008 (1pm - 8pm)
$925
Professional
Pierre Zimmermann, World Baking Champion
During this hands-on class, Master Baker and World Champion Pierre Zimmermann, who joins us in his 11th year teaching at The French Pastry School, will share with you the fundamentals of the art of French breakfast pastries (Viennoiseries). You will learn technology and roles of ingredients in mixing, shaping, proofing and baking. Organizing your time is key when it comes to the different methods of fermentation, refrigeration and freezing. Chef Zimmermann will teach you these techniques and others which have helped him run a successfull shop in Alsace, France for many years. You will master the different families of doughs including laminated, yeast, yeast laminated, shell doughs, and more.
 |
 |
 |
 |
Chef Zimmermann will be coaching the French Baking team in the 2008 Coupe du Monde de la Boulangerie (World Baking Cup) and has promised to share some "TOP SECRET” recipes that are to be presented in this competition! You will also prepare traditional recipes such as croissants, Danishes with many different shapes, flavors and textures, puff pastry items, Kugelhopf, and more. Chef Zimmermann will teach you some of his world-renowned lines of brioches as well as seasonal specialties from his family pastry shop from four generations including several varieties of Beignets.
 |
 |
 |
 |
Chef Pierre Zimmermann is a Master Baker and Pastry Chef, and an international gold medal winner many times over, including the World Baking Champion title in 1996. In 2004, he was awarded the Bretzel d’Or award for promoting Alsace, France around the world. He exemplifies the philosophy of “tradition and creation” succeeding his father and grandfather at “La Boulangerie-Patisserie Zimmerman” where he created numerous lines of product including The Cake of Uncle Hansi, “The Pictures from Alsace” and the Struwwelpeter. Zimmerman is a member of the Etoiles d’Alsace and shares his passion and expertise teaching internationally. In 2007, Chef Zimmermann was named coach of the French baking team who will compete in The World Baking Cup in March, 2008.
