An Afternoon of MilleFeuille and Torsades in the Intensive Professional Program in Pastry and Bread Baking

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    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!