Breakfast Pastries: Scones, Kouign Amann, and Danish Lingering over a cup of rich and flavorful coffee, espresso or that of steaming tea while savoring a breakfast pastry. In this hands-on workshop, Chef Thanh Tang will teach you the art of working with pastry dough. You will learn how to handle the butter and flour, keeping the dough tender, layered and rich. Chef Thanh Tang will show you that cheddar scones are worked just enough to produce fluffy and flaky results, while Kouign Amann dough can be temperamental, working with layer after delicate layer will convince you that making this pastry from France is worth the effort. Once you have master Chef Thanh Tang’s Danish Pastry dough; flaky, tender, and oh-so-buttery, you will use it to create your own flavor combinations. In this hands-on class, you will make: Cheddar Chive Scones Danish Dough to produce Kouign Amann ( know as a Breton Cake which is Brenton language for cake and butter) Quince and Thyme Danish, Pastry Cream Danish Afterwards, you will enjoy your Holiday Breakfast Pastries right out of the oven with plenty to take home and enjoy later.