Want to learn the secrets to baking perfectly flaky, buttery croissants? Learn from one of the city’s foremost French pastry authorities, The Refectory’s pastry chef Aaron Clouse. The class will cover the process of making traditional croissants as well as demonstrate how to venture into flavored-croissant territory (think almond, ham and cheese, raspberry, and chocolate).
This class will include the use of commercial kitchen equipment (for example, the proof box, blast chiller, and a sheeter) in order to prepare croissants within the class period. However, Chef Clouse will provide instruction on how to replicate the process at home. Students will leave with the recipes, instruction, pastries, and a new familiarity with laminated doughs.
This class is appropriate for all baking levels although intermediate to experienced bakers may find it easier to replicate these pastries outside of the class.
Class includes a lunch of filled croissants and salad. Vegetarians and omnivores can be accommodated.