Bring home the tastiest of souvenirs: the technique for making buttery croissants, something that not even many French people have mastered! It is surely one of the most technical dough in French pâtisserie.
ONLY 6 PERSONS PER CLASS! ONE DOUGH PER PERSON = 8 BREAKFAST PASTRIES EACH!
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’ll learn and perform each step in making classic butter croissants and croissants with almonds, but you’ll also learn how to make pain au chocolat (chocolate-filled croissants), pain aux raisins (raisin croissants) with pastry cream, and other variations on the croissant that are as delicious as they are unexpected.
Détrempe: mixture of flour, water, salt, butter, yeast, used in the preparation of croissant.
Beurrage: to add butter to the dough that is called « pâton ».
Paton: the block of croissant dough after the butter has been folded into the detrempe to form an envelope.
Tourer: to give turns to the croissant dough (pâton) by rolling the dough and folding it.
Abaisser ( to roll out): to roll out a sheet of pastry dough to the desire thickness with a rolling pin, before shapping it.