We know that butter makes it better. But which butter? And what’s behind the magic? We’ll explore the wonders of lamination and see how only a few folds of butter and dough result in dozens of flaky layers. Pastries will be the main attraction, but we’ll also make dough for a savory tart that could be our day one lunch. Students will roll croissants, as well as Kouign Amann (queen a-mahn), which are caramelized sweet rolls from the Breton region that put muffin tins to a more glorified use. Students will make Danish pastry into delicious fruit art, and also dig into the finer points of great butters. The instructor will also demonstrate how to make cultured butter so that students can make it at home. 

Required Tools

• Your favorite apron, if you wish

• Containers for bringing home about 14 croissants, a half-dozen Danish, and a half-dozen Kouign Amann. 

If you already feel confident mixing doughs on your own, it is okay to skip the Friday evening session.