Learn How To Bake & Proof La Parisienne Pastries
Want to learn how to bake La Parisienne’s French style pastries so you get that golden brown crunchy crust and a soft, airy and flaky inside to keep your customers coming back for more?
Paul Hughes, Patisserie & Bakery Instructor at William Angliss Institute in Melbourne, will show you how. Learn how to bake La Parisienne croissants and fruit Danishes with and without a proofer.
He’ll also provide hints and tips to ensure that you have proofed your pastries properly, to achieve the best result every time.
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7th May 2024
