An Afternoon of MilleFeuille and Torsades in the Intensive Professional Program in Pastry and Bread Baking
This week, our students from the Intensive Professional Program in Bread Baking made some Torsades Suisses, a viennoiserie consisting of a brioche dough filled with vanilla custard and chocolate chips. They were supervised by their Chef Instructor, Didier Chaput. A real feast for the eyes!
In the lab next to them, our chefs to be of the Intensive Professional Program in French Pastry baked a millefeuille or “thousand sheets”. This traditional French pastry is composed of 3 layers of incredibly light puff pastry and is filled with creamy vanilla pastry cream and topped with vanilla icing and chocolate. Take a look at the final result!