Croissant and Pain au Chocolat

About

Making croissants is one of the most satisfying processes in patisserie! The idea is simple -layers of dough and butter, but making these many, many layers of dough and butter by hand (perfectly even and paper thin) is a real skill and best taught first-hand by someone with experience. The class is led by Open Bakery's head of patisserie.

You will make, bake and take home:

* Baked croissant
* Baked pain au chocolate
* Raw croissant and pain au chocolate to freeze or bake at home
* An enriched dough to take home to bake in a way you choose

Lunch: Vegetarian quiche with house salad. There will also be a break for tea/ coffee and some moelleux au chocolat.

Your teacher: Airam Garcia Rivero heads the patisserie section at Open Bakery.

In this class you will:-

* mix and knead the croissant dough, learn how to balance the strength and elasticity of your dough
* learn about the materials and the magical properties that allows flour and butter to metamorphose so wonderfully
* practice laminating the dough – the process of layering dough and butter evenly together
* form the dough into viennoiserie: croissant and pain au chocolat
* see and understand the critical processes of resting, proving, and baking the croissant

Under 16’s need to have a place booked and be accompanied by a paying adult.

ALLERGENS: egg, milk, wheat gluten. soya