Master Laminated Dough, Create Premium Products
Instructor: Jimbo de Panadero · Level: intermediate · Students enrolled: 214 · Rating: 4.7/5 from 3 reviews
Croissants are flaky, cripsy on the outside and soft on the inside puff pastry. Austrian in origin, reinvented by the French has taken many flavors and form. In this class Chef Jimbo tackles laminated dough, a variation of this puff pastry popular in many cafes. He will share his knowledge and tips in making: Classic Croissant, Ham and cheese croissant, Pain au Chocolat, Cinnamon raisin crisp, Danish pastries, and Cronuts. Make them for your family and friends or future clients.
Class Overview 1. Making the Dough 2. Rolling and folding with and without a machine 3. Make the following Classic Croissant Ham and cheese croissant Pain au chocolat Cinnamon raisin crisp Danish pastries Cronuts 4. Storage and shelf life 5. Advice on costing
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