We know that butter makes it better. But which butter? Why unsalted? What’s behind the magic? We’ll make a batch of Kouign Amann, a French muffin-like pastry from the Brittany region with the flakiness of laminated dough and the crunch of caramelized sugar. Then we’ll move over to Austria to make a rich and tender Linzer Tart, with the option of scaling back the sweetness of the traditional raspberry jam filling with fresher flavors of rhubarb curd or blueberry compote. This class will meet for about an hour the preceding evening to make the Kouign Amann dough, which must chill overnight, and a tart filling. A shopping list and recipes will be provided, along with instructions to have ingredients ready to go when class begins.

You will need the following tools for this class:

Students will receive a packet of recipes and a shopping list ahead of time, you'll need to purchase your own ingredients.
The recipes will use common household baking tools (mixing bowls, spoon etc.), and you'll need access to an oven and a stovetop.

You'll need a laptop or tablet and reliable internet access to participate.

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.