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The art of bite sized laminated brioche

laminated brioche

Learn the intricate process of layering butter within the dough to achieve that divine flakiness and buttery richness. Students will master the steps from mixing the dough to the final proofing and baking. 

You will also explore the world of fruit-based fillings and the comforting aroma and taste of cinnamon butter to create a delicious fusion of technique and flavour.

What you will learn:

  • making brioche dough
  • lamination techniques by hand and with a dough sheeter 
  • shaping techniques 
  • how to make lemon and strawberry curd 
  • how to make cinnamon butter 
  • proofing and baking techniques 
  • glazing and finishing techniques 

Everything created in this class is for students to take home; all materials are included in the cost of the course. A detailed recipe book is provided as part of this course.  

Entry Requirements

There are no entry requirements for this course. Students are required to have a Unique Student Identifier (USI). More information regarding the USI can be found in our FAQs.


1 day



Choose your start date


Monday, 08 July 2024


9am - 3.30pm

Attendance dates

8 July 2024