Viennese pastry is an art in which the creation is too little put forward, in most shops, only the croissants, chocolate bread (or chocolatine), raisin bread and some brioches take pride of place.
However, in recent years, the pastry has begun to attract more and more people, partly thanks to its strong success on social networks, customers are increasingly fond of original pastries but it remains quite complicated to find new recipes.
For a course given to my students in Brevet de Maîtrise Pâtisserie (the highest diploma in pastry making), I developed about twenty innovative pastry recipes in order to develop their imagination and thus allow them in turn to create their own pastry recipes.
On the menu:
- 20 pages of lessons on pastry, yeast and puff pastry
- More than 25 different pastries
- A wide variety of recipes (pastries with fillings before or after baking, baked creams, biscuits, various inserts, etc.)