croissants
The perfect croissant is buttery and light with a crisp, flaky exterior. In this course, you will learn to make your own! Our instructors will help you navigate the process from start to finish: laminating your dough, folding, cutting, shaping, proofing, and many of the other technical steps that will show you how to create these iconic pastries.
In this pastry class you will learn the following techniques:
Laminated dough overview
Lamination process
Fat of choice for laminating
Defining important terminology
What fillings can be used?
How to mix the Détrempe (dough)
How to make the Beurrage (butter block)
How to make the Pâton (butter encased in the dough)
How to laminate the dough
How to shape various products
How to mix various fillings
How to bake and finish products
How to make a croissant
8:45 am -4:00pm
(approx. end time)
The perfect croissant is buttery and light with a crisp, flaky exterior. In this course, you will learn to make your own! Our instructors will help you navigate the process from start to finish: laminating your dough, folding, cutting, shaping, proofing, and many of the other technical steps that will show you how to create these iconic pastries.
In this pastry class you will learn the following techniques:
Laminated dough overview
Lamination process
Fat of choice for laminating
Defining important terminology
What fillings can be used?
How to mix the Détrempe (dough)
How to make the Beurrage (butter block)
How to make the Pâton (butter encased in the dough)
How to laminate the dough
How to shape various products
How to mix various fillings
How to bake and finish products
How to make a croissant
8:45 am -4:00pm
(approx. end time)
The perfect croissant is buttery and light with a crisp, flaky exterior. In this course, you will learn to make your own! Our instructors will help you navigate the process from start to finish: laminating your dough, folding, cutting, shaping, proofing, and many of the other technical steps that will show you how to create these iconic pastries.
In this pastry class you will learn the following techniques:
Laminated dough overview
Lamination process
Fat of choice for laminating
Defining important terminology
What fillings can be used?
How to mix the Détrempe (dough)
How to make the Beurrage (butter block)
How to make the Pâton (butter encased in the dough)
How to laminate the dough
How to shape various products
How to mix various fillings
How to bake and finish products
How to make a croissant
8:45 am -4:00pm
(approx. end time)
*This program does not require approval by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training. As such, PTIB did not review this program.*