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Course

Layer Up! The Art and Science of Lamination

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Course Overview

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 you will learn the foundational techniques for laminating dough; folding butter with pastry dough, the basic science behind gluten, ideal temperatures for laminating, proofing, baking, and more. We will make one yeasted dough (hello croissants!) and one non-yeasted dough (did someone say tarte Tatine?) along with a few different fillings (curds, custards, and pastry creams, oh my!) for the pastries you will be creating - all classic recipes that you can take home to create your own tasty treats. No prior knowledge required.

Students ages 16+ are welcome to register for this course independently.

Physical ability

  • Students should be able to hand roll pastry dough and butter with a rolling pin

Optional Tools

  • Favorite rolling pin french rolling pin preferred for this class
  • Favorite apron if you have one

Currently Scheduled Sessions