Lamination can be rewarding, and the final result can be beautiful and delicious, but it is an intimidating, multi-day process that can present a myriad of challenges. In this course, students will learn the foundational techniques for laminating dough: folding butter with pastry dough; the basic science behind gluten; ideal temperatures for laminating, proofing, and baking; and more. We will make one yeasted dough (hello croissants!) and one non-yeasted dough (did someone say tarte Tatin?) along with a few different fillings (curds, custards, and pastry creams, oh my!) for the pastries we will be creating--all classic recipes that students can take home to create their own tasty treats. No prior knowledge required.

This course is open to students ages 16+.

Physical ability note: Students should be able to roll pastry dough and butter with a rolling pin. The class will also be on its feet for extended periods of time.

Optional Tools

• Favorite rolling pin
• Favorite apron if you have one