Just a quick reminder that the Croissant Class will be this Saturday. Included is the much ,much easier method of making this French Pastry. No more butter blocks or fear of butter break throughs. Authentic Croissants are yours in just four to five hours start to finish.
Laminated doughs are formed by trapping butter between many layers of dough. When baked, the water in the butter turns to steam and the layers are lifted resulting in layers and layers of dough visible.
Often thought of as scary or difficult these doughs are oftened avoided. I wrote about this technique in my first book, The New Pastry Cook, years ago and I still use it today. There is nothing more satisfying than mastering this technique. While today's class features Croissant, this technique can be applied to any laminated dough such as puff pastry, kouign amann, and Danish pastry.
Date and Time
Saturday January 22
Click here to sign up.
Since I have been teaching via Zoom for the last year, many have asked for recordings. In the past, it was something I had to add to my schedule which is already over-crowded. However, I have made arrangements to have the classes posted by someone else so I am happy to let you know that in the future I will be offering the recordings as part of the cost of the class. In addition, if you can’t attend the class, sign up and the recording will be forwarded to you.
Please allow a week for the recordings to be available.
Recipes for Croissant Class Include:
Basic Croissant Dough
Four Hour Croissants
Chocolate Pecan Croissant Coffeecake (above)
Montrachet Cheese Pastries with Apricot Ginger Sauce