Mastering French King Cakes and Puff Pastry Products
Develop a complete and consistent seasonal range of French king cakes, apple turnovers and palmiers while mastering every stage of production.
- Audience
- Bakers, pastry chefs, viennoiserie specialists, bakery owners and bakery or pastry employees.
- Prerequisites
- Basic knowledge of baking or pastry production.
- Duration
- 3 days - 21h
- Format
- Intensive in-person training delivered at the client’s premises and using their production facilities. Dates and working hours are agreed before the training begins.
- Price
- On quote
Programme
Day 1 – Preparing the dough and fillings
- Introduction to the programme and analysis of the production workflow
- Selection and preparation of ingredients
- Preparation of the puff pastry dough
- Preparation and shaping of the lamination butter
- Management of dough temperatures and resting times
- Completion of the first folds
- Preparation of the almond cream and frangipane
- Organisation of the different production stages
Day 2 – Lamination, cutting and assembly
- Completion of the puff pastry folds
- Control of dough thickness and consistency
- Rolling and cutting the king cake discs
- Filling and assembling the French king cakes
- Preparation and assembly of the apple turnovers
- Shaping the palmiers
- Management of resting times and production workflow
Day 3 – Finishing and baking
- Preparing the products for baking
- Applying egg wash and scoring the French king cakes
- Finishing the apple turnovers and palmiers
- Controlling baking temperatures and times
- Assessing the lift, lamination and colour of each product
- Applying finishes after baking
- Tasting and analysis of the finished products
- Identification of areas for improvement
- Advice on introducing the products into regular production and preparing them for sale
Funding & quality
- Teaching methods :
- Technical demonstrations, hands-on production, practical exercises, technical discussions, recipe sheets and personalised guidance.
- Assessment :
- Initial assessment of existing practices, continuous observation during production, evaluation of the finished products and a final review of the skills acquired.
- Accessibility :
- Participants with disabilities are invited to contact us so that any necessary adaptations can be considered according to their needs and the facilities available at the training location.
Training delivered directly to businesses.
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