Only 6 participants in each class. Ages 15 and up.
With our course led by a French pastry Chef, you'll learn all the secrets of crafting the perfect croissant, from the intricacies of the puff pastry dough to the chemistry behind creating that flaky texture. You'll enjoy a studious yet fun atmosphere that allows for plenty of hands-on learning and personalised instruction.
Bring home the tastiest of souvenirs with this 3-hour tour. You will learn the technique for making delicious buttery croissants.
Located just a stone's throw from Montmartre and the Sacré-Coeur, our welcoming and well-equipped studio provides the perfect setting for learning and practicing the art of croissant-making. And once you've perfected your skills, you'll get to enjoy your delicious creations on-site with a hot beverage, or take them to go for later.
Ages 15 and up. After 3 hours spent with our French Chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You will learn and perform each step in making classic buttery croissants and pain au chocolat (chocolate-filled croissants). On Thursday morning classes, we offer to make bicolor croissants filled with chocolate pralin. You will learn some specific techniques : • Make the Beurrage: to add butter to the dough that is called pâton. • Pâton : the block of croissant dough after the butter has been folded into the detrempe to form an envelope. • Make the turns: to give turns to the croissant dough (pâton) by rolling the dough and folding it. • Feuilleter (to make into leaves): enclosing the butter in a layer of dough and folding and rolling the dough to form thin layers or leaves. • Follow "la pousse" (the fermentation and the rising) : the expansion of the fermented dough caused by the yeast during the rising.
For a full refund, cancel at least 24 hours before the scheduled departure time.
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