Croissant and Pain au Chocolat

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

If you would like to purchase this class as a gift for somebody else, you can buy them a Croissant Class Gift Voucher and they can book a class at a time that is convenient for them.

(please contact for detailed allergen information)

Check here for Course Information, Terms and Conditions before booking