Only 6 participants in each class.
After 3 hours spent with our French Chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You will learn and perform each step in making classic buttery croissants and pain au chocolat (chocolate-filled croissants).
You will learn some specific techniques :
• Make the Beurrage: to add butter to the dough that is called pâton.
• Pâton : the block of croissant dough after the butter has been folded into the detrempe to form an envelope.
• Make the turns: to give turns to the croissant dough (pâton) by rolling the dough and folding it.
• Feuilleter (to make into leaves): enclosing the butter in a layer of dough and folding and rolling the dough to form thin layers or leaves.
• Follow "la pousse" (the fermentation and the rising) : the expansion of the fermented dough caused by the yeast during the rising.
Stop At:
• Patisserie a la Carte, 9 rue Thimonnier, 75009 Paris France
Sample Menu
• Croissant and breakfast pastries