Masterclasses: Handy hints and tips when baking La Parisienne French Style Pastries
Masterclasses: Handy hints and tips when baking La Parisienne French Style Pastries

Masterclasses: Handy hints and tips when baking La Parisienne French Style Pastries

Paul Hughes is the Patisserie & Bakery Instructor at William Angliss Institute (Australia’s largest specialist centre for foods, tourism, hospitality and events education and training) in Melbourne. Paul will show you the best ways 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.

  • Hints & Tips

    Achieve golden, flaky and buttery La Parisienne large croissants everytime. Learn the optimum way to defrost, prove with a proofer and bake your very own fresh pastries.