The Croissant Workshop 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 Croissant) You’ll take home baked croissants from dough the chef pre-makes and you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
The Croissant Workshop 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 baked croissants from dough the chef pre-makes and you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
The Holiday Croissant Workshop Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through croissant making that will leave your guests wondering if you went to France to get 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: -Croissant Dough, Master Recipe -Traditional Butter Croissants -Croissant aux Coq au Vin (Coq au Vin filled) -Pain au Noisette et Chocolat (Hazelnut and Chocolate filled) Eat some in class and bring the rest of your masterpieces home to share. You’ll take home baked croissants from dough the chef pre-makes and you shape, as well as the prepared dough you make to shape and bake the next day or Christmas morning!
The Croissant Workshop 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 baked croissants from dough the chef pre-makes and you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
The Croissant Workshop 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 baked croissants from dough the chef pre-makes and you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
The Croissant Workshop 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 that you shaped, and your prepared dough you made to shape and bake the next day or freeze for future use.
The Croissant Workshop 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.
The Croissant Workshop 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.
The Croissant Workshop 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.
The Croissant Workshop 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.