Lamination can be rewarding, and the final result can be beautiful and delicious, but it is an intimidating, multi day process that can present a myriad of challenges. In this course you will learn the foundational techniques for laminating dough; folding butter with pastry dough, the basic science behind gluten, ideal temperatures for laminating, proofing, baking and more. We will make one yeasted dough (hello croissants!) and one non-yeasted dough (did someone say tarte Tatine?) along with a few different fillings (curds, custards and pastry creams, oh my!) for the pastries you will be creating - all classic recipes that you can take home to create your own tasty treats. No prior knowledge required.
Students age 16+ may sign up for this course.
Physical ability
- Students should be able to hand roll pastry dough and butter with a rolling pin
Required Tools
Optional Tools
- Favorite rolling pin *french rolling pin preferred for this class*
- Favorite apron if you have one
