San Francisco Cooking School, SF, CA
Long before the movie “Julie and Julia” people have been yearning to make their own flaky croissants at home. Now you can! With the one-on-one guidance of master baker Michael Kalanty. Whether it’s kouign amann, or pain au chocolat, laminated dough is one of the most versatile techniques to know in a pastry repertoire. With Michael, you will make tender laminated dough by both hand and machine. Learn techniques for shaping so your pastries rise perfectly every time.
In this hands-on intensive workshop you’ll make your own dough— and you’ll use dough prepared by Michael to make shapes and learn baking strategies. The dough you make is yours to take home so you can practice once you’re back in your own kitchen. It freezes well, too!
What You'll Learn
By the end of this class you will:
Learn techniques to maintain perfect pastry shapes when baking
Know how to make classic croissants at home
Master four varieties of laminated dough
Menu
Classic Butter Croissants, Pains au Chocolat and Almond Croissants, Savory filled Croissant pockets, Kouign-Amann breakfast pastries.