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- Danish pastry - Basics 2025
Danish pastry - Basics 2025
2-week basic level course for first-year students
Course information
Danish Bakery and Pastry
- Sourdough and poolish fermentation techniques.
- Sourdough breads, baguettes.
- Filled/braided rolls.
- Small pastries such as Danish almond pastry.
- Butter- and sponge cakes with gel & ganache.
- Decorative elements using marzipan flowers.
- Basic chocolate tempering.
This 10-day program is designed for early professionals and students in their first year of a culinary, baking, or pastry program. Set in Ringsted, the course provides an intensive foundation in classic baking and pastry techniques, including cake preparation, chocolate work, and sourdough fermentation. The program blends hands-on practice with theoretical knowledge to ensure a well-rounded skill set.
Participants will develop expertise in cake decoration, tempering and molding chocolate, and working with sourdough breads and cookies. The course culminates in a practical assessment, where students apply their techniques and receive personalized feedback.
This course is ideal for aspiring bakers and pastry chefs looking to refine their skills in classic and contemporary baking while enhancing their attention to detail and creative expression.
Learning Outcomes
- Master the preparation of buttercake, sponge cake, and pound cake with gel and ganache.
- Create decorative elements using marzipan and gumpaste flowers.
- Understand and apply chocolate tempering techniques.
- Produce filled chocolates (BonBons) and create chocolate decorations for cakes.
- Work with sourdough and poolish fermentation methods.
- Bake sourdough breads, baguettes, and braided rolls with different techniques.
- Prepare and decorate cookies in 2-3 styles.
- Make traditional Danish small cakes with precise baking techniques.