LAB - Breakfast Pastries and Viennoiseries

Course Description:

This first of two course modules devoted to breakfast pastries and Viennoiseries introduces students to new ingredients as well as new techniques and methods of working with doughs. Students explore the different types of flours, sugars, and yeast used in creating breakfast pastries, and how the interactions of these ingredients affect the outcome in leavened, unleavened, and laminated products. They study the lamination process and create laminated doughs (e.g., puff pastry) as well as enriched doughs, focusing on the unique characteristics of each method. Students use these doughs to create a variety of classic and popular French breakfast pastries including croissant, pain au chocolat, and Danish, as well as brioches such as the Nanterre and the regional specialty, Kugelhopf. Students expand their repertoires by learning how to create a variety of sweet breads with lemon, chocolate, and other flavors. They also learn how to make fillings for these types of breakfast pastries, focusing especially on developing nuanced flavors and pleasing consistency.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art de la Boulangerie – The Artisanal Bread Baking Program.


Pre-requisites and Co-requisites:

Pre-requisites for this course include Food Service Safety & Sanitation, Food Service Theory & Basic Skills, and Fundamentals of French Breads, or consent of the Dean for Student Affairs. Co-requisites include Pre-ferments: Poolish and Sponges; Levains & Starters: Techniques & Applications; Specialty Whole Grains & Organic Breads; Advanced Breakfast Pastries & Viennoiseries; Specialty Breads from France & Around the World.


Training Objectives:

  • The student will learn about the wide varieties of breakfast pastries and Viennoiseries.
  • The student will learn about the lamination process and how to create laminated as well as enriched doughs, and the unique characteristics of each method.
  • The student will learn how to make laminated brioche as well as puff pastry, croissant, pain au chocolat, and Danish. The student also will learn how to prepare a variety of fillings to accompany these different recipes.
  • The student will learn how to make a variety of brioches such as the Nanterre and the regional specialty the kugelhopf, plus a variety of sweet breads with lemon, chocolate, and other flavors.


Student Learning Outcomes:

  • The student will be able to make breakfast pastries and Viennoiseries, demonstrating proficiency with new ingredients as well as new techniques and methods of working.
  • The student will be able to create laminated doughs as well as enriched doughs, and explain the unique characteristics of each method.
  • The student will be able to create laminated brioche as well as puff pastry, meeting saleable production standards.
  • The student will prepare croissant, pain au chocolat, and Danish, as well as fillings to accompany these different recipes, meeting saleable production standards.
  • The student will produce a variety of brioches such as the Nanterre and the regional specialty, the kugelhopf, plus a variety of sweet breads with lemon, chocolate, and other flavors, meeting saleable production standards.


Course Outline:

  • Breakfast pastries and Viennoiseries, new ingredients, techniques, and methods. (6 hours lecture; 6 hours lab)
  • The lamination process, laminated doughs, enriched doughs, and the unique characteristics of each method. (3 hours lecture; 6 hours lab)
  • Brioche and puff pastry, including the croissant, pain au chocolat, Danish, and fillings. (3 hours lecture; 8 hours lab)
  • Additional brioches such as the Nanterre, regional specialties such as the kugelhopf, plus sweet breads with lemon, chocolate, and other flavors. (3 hours lecture; 5 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production