Date and Time for this Past Event
- Saturday, Apr 9, 2022 11:30am - 3:30pm
Location
Creative Cakes
Details
In this hands-on workshop, Students will learn the key techniques for baking croissants and pain au chocolat. They will delve into working with a yeasted dough, creating a butter-laminated dough (layering the dough with butter and folding it over), filling, proofing and baking.
Students will leave with the knowledge to recreate croissants, pain aux chocolat and other laminated pastries at home.
NOTE: Students may want to bring a container to class to hold/store their bake-at-home croissant dough on the ride home or a small cooler if traveling more than an hour to attend.
Chef Jeanette will guide students through all preparation, hands-on and demonstration learning.
(ages 12+)
