Puffed Pastry – All about the Puff
Learn the art on non-yeasted, laminated dough and their many uses. It’s easier than you think and you’ll never buy that frozen stuff again. Puff Pastry has so many leaves that it is also called “mille-feuille,” meaning a thousand leaves. But how do you get the leaves and what makes the puff? Pastry Chef Thanh Tang will teach the process creating the perfect laminated dough and how the thousand leaves are developed. Working with Pastry Chef Thanh Tang, you will develop Traditional Puff Pastry and Rye Quick Puff Pastry Dough. Then you will use your Puff Pastry to build Chef Thanh’s delicious and beautiful recipes. In this hands-on class, in addition to the Puff Pastry Dough, you will make:
Bouchée with Orange Ricotta and Pork Pâté Chaud.
Small bites will be provided while you are working on your recipes. Afterwards, taste your work and take some home to share.