Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you went to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development and flavor formation.
Recipes in this class include:
Croissant Dough, Master Recipe (Butter Croissant)
Pain au Chocolat (Chocolate Croissants)
Croissant au Jambon (Ham and Cheese)
You’ll take home your baked croissants from dough the chef pre made, and your prepared dough to shape and bake the next day or freeze for future use.