How to bake light & flaky Croissants
Guided by our tutor and expert baker Chef Thierry, you’ll learn how to make a selection of traditional French “vienoiserie” bakery items. Throughout this six-hour course, which combines step by step demonstration with hands on baking session, you will cover topics and techniques, including:
- The importance of ingredients
- Hand mixing, shaping and rising
- Preparation of inclusions of fillings.
- Use of domestic ovens
You will have the opportunity to make variety of products, which you can taste on the day and take them home and enjoy with your family and friends. Product include chocolate Danish, croissant, raisin Danish and pastry cream.
To learn how to make the croissant lamination and understand key factors, steps of making a chocolate Danish, use of ingredients and equipment, and how to adapt the recipe to your environment.
Duration: 6 Hours
Time: 9am - 3pm
Date: 19 January 2019
Price: RM530 nett
Chef Instructor: Chef Thierry Lerallu
Recipe: Croissant, Chocolate Danish & Raisin Danish Roll