In this course we will be making some award winning pain au chocolat, croissant, pain aux raisins and chocolate twists.
The famous croissant needs to be crispy and flaky on the outside, soft and aerated on the inside – perfecting these is our business. We will look into shaping the dough differently and how adaptable it is. A focus will be given to the lamination process, as this is the crucial point in Viennese pastry.
This is a 6 hour class. Tea and coffee will be served together with a home baked treat and a light lunch. You will take home all the goodies you baked in the class.