Description
£110.00
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 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.
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
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 INCLUDED: also coffee and cakes in the afternoon break
FULL DAY CLASS: 10:45 a.m to 4 p.m. (may end a little later)
YOUR TEACHER: Gniewomir “G” Wojtala heads the patisserie section at Open Bakery in Kemp Town, Brighton.
Description
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 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.
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
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 INCLUDED: also coffee and cakes in the afternoon break
FULL DAY CLASS: 10:45 a.m to 4 p.m. (may end a little later)
YOUR TEACHER: Gniewomir “G” Wojtala started work in Real Patisserie savoury after training as a sushi chef in Poland. He then moved to Open Bakery where he retrained in pastry and became head of the section in 2019.
Additional information
| Date | Sunday 27th March 2022 Introductory Offer, Sunday 1st May 2022, Sunday 5th June 2022, Sunday 24th July 2022 |
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