Laura Verbeek, artisan baker, will introduce you to laminating, filling, shaping and baking croissants and pains au chocolat. This three-hours workshop will culminate in making a special pastry using crème pâtissière and food colouring for the more adventurous.
Maximum 6 people per workshop.
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.
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.
* Please note that the pastry dough will already be prepared as it needs to rest overnight. However, a demonstration will take place during the workshop to familiarise yourself with this stage.