Brioche is the most exquisite of the Viennoiserie, right at the intersection of classic French yeasted breads and more decadent buttery pastries like croissants. Made in much the same basic way as bread, but enriched by the addition of eggs, butter, and dairy which gives them an exceptionally fine crumb and beautiful golden hue. Often eaten at breakfast or as a snack, it is a versatile dough that can easily be turned into sweet treats or savoury breads.
Pastry Chef Justine Lam will guide participants through the recipe and technique of making brioche dough, and demonstrate how to use it to make differents kinds of pastries including cinnamon buns, raisin & pastry cream swirls (pain au raisin), and a savoury garlic and rosemary brioche. There will be delicious, fresh-baked goodies to try in class, and extra dough to take home to experiment with.
Justine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris, developing a repertoire of patisserie specialties including croissants, chocolate bread, brioche, and more. After her stint in Paris, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker, Justine also caters desserts for personal and corporate events in Toronto through her company, Quintessence Cakes & Pastries
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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