"VIENNOISERIES" (VIENNESE BREADS)

Viennoiseries include all laminated doughs, yeasted-laminated doughs and rich yeast doughs. They are normally richer than normal breads. 

Here are some pictures I took during the training on "Viennoiserie for Professionals" at La Fournée des Moulins.  Endless thanks to Mr Laval who shared his knowledge with us.

"Brioche Mauricienne" (Mauritian Brioche)

Mauritian brioche dough: with a cross; topped with flavoured butter and sugar; double knot  

Have a look at the back of the Mauritian brioche

"Brioche Feuilletée" -  Laminated Brioche (This was done using the Mauritian brioche dough)

"Pain au Lait Bicolore" (Two-coloured Milk Bread)

Making of "Pain au Chocolat"

Shaping the Danishes

Danishes with Frangipane and Peach

"Brioche Épis avec Crème de Pistache" (French brioche dough shaped like a wheat stalk stuffed with pistachio cream)

Making of "Pain au Raisins".  He used pastry cream and chocolate chips instead of raisins.

"Brioche Royale" (Made using French brioche dough; the dough is shaped into a ball, topped with a macaroon batter and then dusted with icing sugar thrice before baking)

Flaky Pastry with Pastry Cream

I don't remember the name of this but it's a French brioche stuffed with French spice cake (pain d'épice)

Basically what we learnt :-)