March 11, 2023
10:00 am
Antsy Nancy
There are very few places outside of France where you can get a truly great, flaky, warm from the oven, buttery croissant. We’ll teach you the key techniques for working with a yeasted dough, creating a butter-laminated dough (layering the dough with butter and folding it over), proofing them to achieve the right texture, and finally, baking them to a rich golden brown. When you taste the buttery flavor of your croissants fresh from the oven, you’ll be so happy that you made the investment in making them from scratch.
There’s an approximate 45-60 minute wait while our croissants proof and bake. Students are encouraged to enjoy lunch or shopping in River Center during downtime. Students may also opt to take their croissants home to bake.
PLEASE NOTE: This class qualifies as a Parent & Child Class, which enables 1 parent/child duo to attend class and complete 1 project, while paying 1 class fee. If both parent and child want to complete their own project, additional materials must be purchased.
Students will learn how to prepare a flaky croissant dough by incorporating a butter block into the dough block, using a classic 3 step folding process. We will prepare both the classic crescent croissant and also the chocolate croissant variation.
Upon check-in, students are provided aprons and storage for personal items before visiting the hand washing station. Tools and materials will be distributed and demonstration provided along with hands-on class. Recipes will be given to students to take home, along with the croissants they made in class.
