Adaptive Viennoiserie with Chef Edan Leshnick

In this course, Chef Edan Leshnick, Executive Pastry Chef at Breads Bakery (New York City) will teach his refreshing approach towards combining viennoiserie and pastry with an emphasis on utilizing modern techniques and ingredients in order to create unique flavors and textures. Guiding Edan’s creative style is the idea that all main ingredients used should be fully respected and represented within the final creation and that understanding each and every ingredient’s technical and molecular structure can benefit the Chef immensely. Edan will teach his approach towards recipe formulation and how the use and control of water can play a huge part within the final product, ultimately leading to a lighter pastry with the outmost intensity of flavor and texture.

Using a hands-on approach, Edan will present his ideas and techniques of ganache-based doughs, lamination, water-based chocolate mousses and creams, compotes and the use of specialty molds.

This class is designed for professional pastry chefs with an intermediate-advanced knowledge of bakery and pastry in a professional setting. Please note this class is not suitable for beginners or home bakers.