Croissant, Pain Au Chocolate, Pain aux Raisins – Course with Igor Zaritskyi
We invite you to comprehensive one-day pastry training where you will learn how to create Croissants and other laminated dough pastries from scratch.
About Course
Croissants, Pain Au Chocolat, and Pain aux Raisins are iconic French pastries made from delicate, laminated yeast dough. While traditional croissants are often unfilled, this course explores various fillings and shaping techniques. You will master the art of semi-puff pastry, learning both mechanical sheeting and hand-rolling techniques.
- The Art of Lamination: Folding techniques (single and double turns) required to create the perfect „honeycomb” internal structure and distinct, flaky layers.
- Dough: Understanding the critical relationship between dough temperature and butter plasticity to prevent melting and ensure clean layering.
- Shaping: Learning the professional hand-cutting and rolling techniques to achieve uniform size, height, and the iconic silhouette.
- Fermentation and Proofing: Controlling humidity and temperature during the proofing stage to achieve maximum volume and an airy, light texture.
- Baking and Finishing: Secrets to achieving a professional golden-brown crust, including steam control, oven settings, glazing and stuffing with fillings.
During this training, you will learn to prepare various creams for filling and decoration, such ass: Mango-Passion Fruit Crémeux, Pistachio Diplomat Cream, Whipped Vanilla Ganache, Frangipane (Almond cream for baking), Tempered chocolate for dipping and coating.
This is a practical course suitable for both beginners and professionals. Conducted in English, the program is intensive and packed with expert knowledge
The Program Includes:
- Classic Butter Croissant
- Mango & Passion Fruit Croissant
- Almond Croissant
- Pain au Chocolat
- Pain aux Raisins
- Cruffins with Vanilla Ganache
- Fruit Danishes
Course Details
The training takes place on the second floor of the Sempre building at Wiejska 13A, Pruszków. Our spacious workshop is fully equipped with professional machinery and all necessary materials. We start at 9:00 AM and finish around 7:00 PM (19:00). Please reserve some extra time at the end for the diploma presentation and group photos.
During the course we provide:
- Workstation equipped with the necessary equipment and materials necessary for work
- Raw materials
- Drinks, coffee, lunch
- A diploma confirming completion of the training and an apron with the Academy logo as a gift
- Attractive discounts on selected products that will be used during the training (workshops) in the Sempre store
- A photos from the training course and souvenir photos with the training instructor.
Pastry chef who will be your tutor:
Igor Zaritskiy Superfinalist of the World Chocolate Masters 2022 and Head of the Warsaw Academy of Pastry Arts by Sempre. Igor shares his knowledge with both beginners and advanced pastry chefs. He boldly explores new flavors and is the creator of the signature chocolate „Bio Botanica 75.3%” in collaboration with Cacao Barry.
His teaching is backed by immense technical knowledge, experience, and an extraordinary artistic sense.
- 2010: Podium finish at the Mondial des Arts Sucres in Paris (sugar, pastillage, and chocolate sculptures).
- 2013: 2nd Place at the World Chocolate Masters preselection in Istanbul (Theme: „Architecture of Taste”).
- 2015: 1st Place and title of Best Ukraine Pastry Chef in Lviv (Theme: „Autumn Inspiration”).
- 2021: Finalist representing Poland for the World Chocolate Masters 2022.
Have questions? Contact us directly:
Weronika Zaritska tel. 733 314 543 | You can also write to us at the following email address:
E-mail: akademia@sempreinfo.pl