Legend has it that Johan Martin changed the perception of Viennoiserie in the pastry world, and now he's bringing this change to your kitchen! In this PastryClass, award-winning Martin uses his 20 years of knowledge to change the way you mix, proof, laminate, shape, bake, decorate and experience the textures of Viennoiserie. You'll not only learn how to make perfect doughs, like Brioche, Croissant, Milk Bread Dough, and Pâte Sablée, but also how to make fruity fillings, syrups, and caramels. This class is a modern, exquisite, innovative learning and tasting experience! Dig into the lessons and find your own pastry greatness!
Lesson 1: Welcome to Class!
In this first lesson, Relais Desserts award-winning pastry chef Johan Martin shares his 13 steps to making the perfect Viennoiserie: mixing, fermentation, lamination, resting, proofing, baking, and we can't forget, tasting!
Lesson 2: AMAZON CHOCOLATE: Brioche
Johan brings the best seller, AMAZON CHOCOLATE, to your kitchen. He's starting strong with the most sought-after recipe of all: Brioche dough! Learn how to feel the dough and see the first gluten window check of this class.
Lesson 3: Chocolate Brioche
Take your Chocolate Brioche to the next level! Johan shows you how to save time in the kitchen and make two kinds of brioche from one recipe. Learn how to work under different conditions, depending on your environment, and how to make Viennoiseries without any molds, proofer, or equipment.
Lesson 4: Chocolate Decoration
There are countless chocolate tempering techniques, but this one really beats them all. Chef Johan demonstrates a unique approach that ensures the chocolate is even smoother after the tempering. It's a simple process that is super easy to replicate in your own kitchen—no clean-up required!
Lesson 5: Chocolate Cream
The real treasure of Johan's class is the simplicity of the techniques applied. This Chocolate Cream recipe will teach you how to flawlessly create pastry cream emulsion and highlight the AMAZON CHOCOLATE recipe with even more textural variations.
Lesson 6: Cocoa Nibs Crumble
It's your turn to follow Johan's philosophy and create the killer combination of multiple textures in the AMAZON CHOCOLATE recipe. Learn how to achieve the brioche's softness, the Chocolate Cream's silky texture, and the crunch from the Cocoa Nibs Crumble, one of Johan's most famous recipes for a (tasty) reason.
Lesson 7: HIGH HEELS: Croissant
"Are you ready for the fashion show?" Johan asks, and we can't resist touching upon pastry fashion! It's time to learn how to make the legendary croissant dough. In this lesson, you'll discover unique methods to master your lamination, from surprising ways of mixing the ingredients to double and single folds.
Lesson 8: Strawberry Dough
Learn how to color your croissant dough. Johan touches on the importance of pre-fermentation, how to develop the flavor and create dough elasticity. Observe and embrace the technique of attaching two doughs together and laminating a bi-color croissant.
Lesson 9: Strawberry Confit & Pâte Sablée
Discover a new way to make fruit confit with sugar syrup and a very smooth texture. Learn how to make Almond Pâte Sablée and follow Johan's baking suggestions to make your dough crispy and achieve a nice golden color.
Lesson 10: HIGH HEELS: Viennoiserie in Fashion
The most common question Johan's students ask is, "When should I stop the dough pre-fermentation?." Take this lesson to find out the answer! Not only does Johan teach you how to make your own molds for this creation, but it's finally time to bake and taste this visual beauty of a pastry: the HIGH HEELS. Hear the crisp and crunch of the dough, and feel the moist and soft confit. "This is the best shoes I have ever eaten," says Johan, and we can’t deny that we want a taste!
Lesson 11: RASPBERRY FLOWER: Lamination
Let us introduce the most stunning creation of all, the Raspberry Flower. There's so much to learn; where shall we begin? Johan's first priority is lamination, the most important step in Viennoiserie. You'll get more details and tips in this lesson than you've ever got before! He also throws in some sneaky French terms to teach us the right way to say things!
Lesson 12: Bi-color Dough
Johan shows you how to color dough to create a stunning visual effect for your pastry and take your dough to the next level! You'll learn how to stick two doughs together without water, and the lesson will finish with some tricks to avoid your fillings running out of the dough when it's baking.
Lesson 13: Raspberry Confit
Do you think confit recipes are easy and there's nothing to be afraid of? Think again. In this lesson, you'll learn the confit stability steps and Johan's testing process. If the confit doesn't pass Chef's test, there's a risk it will turn into liquid and ruin our pastry altogether! Check and learn!
Lesson 14: Shiny Syrup & Raspberry Compote
Can you spot the difference between Johan's creations and any other Viennoiserie? Johan includes one thing in all of his Viennoiserie creations: his Shiny Clear Syrup. This recipe is valuable, easy to make, and versatile—you can use it in any other pastry creation! In this lesson, you'll also learn about Johan's approach to fruity inserts, the temperatures, the selection of ingredients, and the stunning, fresh, and soft textural outcome of the Raspberry Compote.
Lesson 15: RASPBERRY FLOWER: Glaze
This pastry is beautiful, but its beauty can't compare to the fantastic flavor and textural balance! This is what high-end Viennoiserie is all about! Crispy bi-color croissant dough on the outside, with a fresh splash of Raspberry Compote and a surprise second splash of Raspberry Coulis on the inside, all wrapped up with Shiny Syrup and a Glossy Glaze.
Lesson 16: Blackcurrant Milk Bread Dough
This BLACKCURRANT PETALS creation definitely stands out in this class. Why? Because of the dough recipe! Chef says it's simple, and in this lesson, he proves it over and over again! Learn how to replicate Johan's quality dough.
Lesson 17: BLACKCURRANT PETALS
One of Johan's biggest achievements is mastering fruity inserts that are silky and smooth, not sticky or sweet. And in this class, he shows you how! The BLACKCURRANT PETALS creation is so delicate and tempting. I guess, with ingredients like Blackcurrant Milk Bread Dough, Confit Cassis, and Clear Syrup, how could it not be?
Lesson 18: Dough, Fermentation, Flour, Lamination, Shaping
Johan guides you through working with croissant dough, different flour types and approaches, the lamination process, buttering the molds, his signature swirl shaping technique, brushing with syrup, and … even more in the next lesson.
Lesson 19: STRAWBERRY SWIRL
Johan says there should be filling in every bite of your Viennoiserie—even the very last one! Strawberry Compote is a perfect filling for your STRAWBERRY SWIRL creation; it's very technical, but you'll master it with clear instructions! When it's time to taste test, make sure you savor the Strawberry Swirl splash—the multiple and crunchy croissant layers and the fresh strawberry center!
Lesson 20: TAHITI: Brioche Dough
We couldn't discuss brioche without including this must-have lesson on brioche dough from Johan! In this class, you'll learn about the temperatures of the dough and how to work with different outcomes and do various pre-fermentation steps, depending on your kitchen conditions.
You also get a peek at the master in action as he prepares his butter for the dough, he is going to smash!
Lesson 21: Orange Blossom Syrup
If there's one thing we know, it's that brioche must be soaked! In this class, you'll learn how to create syrup for a moist brioche, and, even better, you can use this syrup for all sorts of pastries: travel cakes, double-baked croissants, and much more!
Orange Blossom is Johan's favorite flavor for syrup, but you can choose any of your favorites, and the recipe will work just as well!
Lesson 22: Salted Butter Caramel
Johan brings his best caramel recipe to this class which you can use not only in this TAHITI creation but in any other pastry of your choice. Watch and learn as he gracefully makes dry caramel without using spatulas, whisks, or, would you believe it, not even a thermometer! We're understating it when we say it's silky, rich, and smooth.
Lesson 23: Pastry Cream
What is the most important step in creating a truly high-quality pastry cream texture? The cooling process. Cool down your creams the right way with Johan in this lesson.
Lesson 24: TAHITI: Almond Sablée
Jumping from the magical Almond Pâte Sablée in this lesson to the tasting of TAHITI. Enjoy the softness of the brioche, the crispiness of Pâte Sablée, the delicate balance between the silky Salted Butter Caramel and the soft Pastry Cream, and the scent of Orange Blossom.
Now that you've made it with the master, you are fully qualified to become an expert at Viennoiserie and enjoy the magic of pastry!
Learn More
Enroll today on PastryClass and learn everything about the Viennoiserie, including mixing, proofing, laminating, shaping, baking, decorating, and, of course, tasting with award-winning pastry chef Johan Martin!
