ADVANCED PASTRY: CROISSANT & DANISH - SUN, JAN 26

Laminated yeast dough encompasses flaky yeast-based pastries such as croissants, pain au chocolat, and Danish pastry. Often considered difficult and time-consuming, they are nonetheless rewarding to make at home, and there is nothing like a croissant fresh out of the oven. If you have made puff pastry, you are well on your way to croissants, but success depends on understanding a few key steps, such as temperature control of the dough and rolling technique, both of which require some precision beyond that for puff pastry.

This class requires a certain amount of baking experience. Familiarity with pastry, such as pie crust, and yeast breads is a must. The class is hands-on, everyone will be making laminated dough. Students will finish the class with croissants that are shaped, but should take them home immediately afterwards for the final rise and bake. You'll learn temperature control techniques, intermediate dough rolling techniques, and how to make a laminated dough from scratch. Pain au Chocolat and Danishes will be sampled during class and Croissants will be taken home to be baked and enjoyed.

MENU

• Freshly formed and baked Croissants.
• Pain au Chocolat.
• Selection of filled Danishes.

 (Picture shown is for illustration purpose only)

- All participants receive a storewide 10% discount on the day of the class with exceptions on already reduced prices and electrical items, in-store items only.
- Attendees must be at least 19 years of age to attend/participate in these classes.
- Allergies: we cannot guarantee that foods will be allergen-free, but you are welcome to come to class to learn, get recipes and tips. Tasting is of course your choice and is at your own risk.
- NO REFUND is given for registration cancellations or no shows.
- By purchasing a cooking class (online, in-store, or over the phone), you automatically agree to aforementioned terms & conditions.

- If you have any questions, please contact us at: service@gourmetwarehouse.ca