Croissant & Pain au Chocolat
About This Class
Learn how to prepare melt-in-the-mouth all-butter croissants and pain au chocolat in the classic French method. Students will make a yeasted croissant dough from scratch, incorporate a perfect butter block, and fold the dough to create the paper thin layers of butter that make croissants so light and flaky. Forming, shaping and proofing the dough will also be covered. We'll sample freshly baked pain au chocolat in class. Class runs approximately 2 hours. Take your croissant dough home with you after class (bake the next day or freeze).
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