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, students will learn the foundational techniques for laminating dough: folding butter with pastry dough; the basic science behind gluten; ideal temperatures for laminating, proofing, and baking; and more. We will make one yeasted dough (hello croissants!) and one non-yeasted dough (did someone say tarte Tatin?) along with a few different fillings (curds, custards, and pastry creams, oh my!) for the pastries we will be creating. All recipes are classics that students can take home to create their own tasty treats. No prior knowledge required.
This course is open to students ages 16+.
Physical ability note: Students should be able to roll pastry dough and butter with a rolling pin. The class will also be on their feet for extended periods of time.
Optional Tools
- Favorite rolling pin
- Favorite apron if you have one
