Paris Croissant and Traditional Breakfast Pastry Class

Croissants were once made from plain old ordinary bread dough; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie.

After 3 hours spent with our 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 butter croissants and croissants with almonds, but you will also learn how to make pain au chocolat (chocolate-filled croissants), pain aux raisins (raisin croissants) with pastry cream, and other variations of the croissant that are as delicious as they are unexpected.

You will learn some specific techniques :
• Make the Detrempe: mixture of flour, water, salt, butter, yeast, used in the preparation of croissant.
• 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.
• Abaisser ( to roll out): to roll out a sheet of pastry dough to the desire thickness with a rolling pin, before cutting and shaping it.
• Follow la pousse (the fermentation and the rising) : the expansion of the fermented dough caused by the yeast during the rising.