The session will start with a degustation of croissant and pain au chocolat accompanied with coffee or tea.
You will then learn to laminate the dough* by beating butter and creating layers (27 of them!) in a process called folding.
In between each fold, the dough has to rest to allow the gluten to relax. Consequently, I will use this time to show you :
1) How to prepare the dough and what it should look like once properly mixed.
2) How to make a prototype for your croissants and how to measure your pain au chocolat to replicate pastries similar in size.
3) How to make a creme patissiere and how to incorporate it in your original pastry to create twists.