December 5 – Seminar on Layered and Easter Pastries at Chef University

On December 5, a seminar titled “Everything and Even More About Layered and Easter Pastries” was held at the Chef University culinary studio, organized for industrial partners. The Bakery Technology Specialist, Nadiya Ivanova, led the session, giving participants a unique opportunity to deepen their expertise in two key areas: layered and Easter pastries.

During the seminar, the following were demonstrated:

• Malt croissant

• Yeast-free curd Easter cake

• Croissant dough for freezing

• Spanish Easter cake Mona de Pascua

• Long-shelf-life croissant

Layered Pastries

This part of the seminar focused on:

• Key characteristics of layered pastries

• Techniques for producing press croissants, long-shelf-life croissants, and croissants for freezing

• Differences between various types of croissants

 

Special attention was given to croissant decoration: how to make the appearance clearly reflect the filling. Participants were shown creative presentation methods that help stand out among competitors.

Easter Pastries

This part of the seminar focused on:

• Functional ingredients that ensure long shelf life, improved dough rise, and a uniform, delicate crust

• Optimal components that enhance the overall quality of baked goods

• Various inclusions and their advantages over standard alternatives (candied fruits, raisins, etc.)

In addition, modern decoration techniques for Easter pastries were demonstrated, adding aesthetic appeal—after all, customers choose with their eyes first and taste second.

Participants also learned:

 

• Which ingredients are essential for creating a high-quality product

• How to achieve the best texture and freshness

• How to retain moisture and extend the shelf life of products

• The advantages of using premium ingredients over traditional components