La Parisienne pastries.
How to defrost, prove & bake
Bake without a proofer
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 how 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.
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La Parisienne French Style Large Croissants
Achieve golden, flaky and buttery La Parisienne large croissants every time. Learn the optimum way to defrost, prove without a proofer and bake your very own delicious traditional crescent shaped fresh croissants.
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La Parisienne French Style Mini Croissants
French Style Mini Croissants are ideal for catering. Learn the optimum way to defrost, prove without a proofer and bake your very own fresh croissants.
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La Parisienne French Style European Croissants
Deliver traditional European straight croissants that are golden, flaky and buttery. Discover the optimum way to defrost, prove without a proofer and bake your very own fresh croissants.
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La Parisienne French Style Chocolate Croissants
Delicious chocolate croissants made with rich, dark quality chocolate. Learn the optimum way to defrost, prove without a proofer and bake your very own fresh chocolate croissants.
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La Parisienne French Style Fruit Danishes
Achieve golden, flaky and buttery La Parisienne fruit Danishes every time. Learn the optimum way to defrost, prove without a proofer and bake your very own fresh Danishes.
Bake with a proofer
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 how 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.
-
La Parisienne French Style Large Croissants
Achieve golden, flaky and buttery La Parisienne large croissants every time. Learn the optimum way to defrost, prove with a proofer and bake your very own delicious traditional crescent shaped fresh croissants.
-
La Parisienne French Style Mini Croissants
French Style Mini Croissants are ideal for catering. Learn the optimum way to defrost, prove with a proofer and bake your very own fresh croissants.
-
La Parisienne French Style European Croissants
Deliver traditional European straight croissants that are golden, flaky and buttery. Discover the optimum way to defrost, prove with a proofer and bake your very own fresh croissants.
-
La Parisienne French Style Chocolate Croissants
Delicious chocolate croissants made with rich, dark quality chocolate. Learn the optimum way to defrost, prove with a proofer and bake your very own fresh chocolate croissants.
-
La Parisienne French Style Fruit Danishes
Achieve golden, flaky and buttery La Parisienne fruit Danishes every time. Learn the optimum way to defrost, prove with a proofer and bake your very own fresh Danishes.
Handy hints & Tips
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 how 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.
-
Handy hints and tips for baking La Parisienne French Style Pastries
Achieve golden, flaky and buttery La Parisienne pastries everytime. Learn what to avoid and the optimum way to defrost, prove and bake your very own fresh pastries.
