Croissant & French Breakfast Pastries class 2022-07-07 am

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Croissant & French Breakfast Pastries class 2022-07-07 am

July 7 @ 9:30 am - 12:30 pm

Paris class only

Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough).  It is surely one of the most technical dough in French pâtisserie.

After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with almonds, but you’ll also learn how to make pain au chocolat (chocolate-filled croissants), pain aux raisins (raisin croissants) with pastry cream, and other variations on the croissant that are as delicious as they are unexpected.


  • Détrempe: mixture of flour, water, salt, butter, yeast, used in the preparation of croissant.
  • Beurrage: to add butter to the dough that is called « pâton ».
  • Paton: the block of croissant dough after the butter has been folded into the detrempe to form an envelope.
  • Tourer: to give turns to the croissant dough (pâton) by rolling the dough and folding it.
  • Feuilleter (to make into leaves): enclosing the butter in a layer of dough and folding and rolling the dough to form thin layers or « leaves ».
  • Abaisser ( to roll out): to roll out a sheet of pastry dough to the desire thickness with a rolling pin, before cutting and shaping it.
  • Suivre la Pousse (the fermentation and the rising): the expansion of the fermented dough caused by the yeast during the rising.

Note: Children over the age of 17 are welcome to join the croissant class. It is critically important for your child to enjoy pastry-making and be willing to engage in it for 3 hours. Those students older than 17, but still considered minors, must be accompanied by an adult registered for the class. We won’t allow a child non-accompanied by a registered adult to join the class.

Note: Layered yeast-leavened dough requires a lot of prep time, preferably starting the day before. The time requirement and technicalities are what make croissants so demanding. Therefore, we will be doing the prep work for certain stages to ensure that you’ll be able to enjoy your Viennoiseries at the end of the course. You’ll still work these stages during the course.


July 7
9:30 am - 12:30 pm


Pâtisserie à la Carte
9, rue Thimonnier
Paris, 75009 France
+33 (0)6 65 40 44 15


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Croissant & French Breakfast Pastries class 2022-07-07 am
IMPORTANT NOTICE: Until further notice, in accordance with government regulations, from 1 August 2021, guests aged 13 years and over may be required to provide proof of vaccination or a negative test within 72 hours. If you do not provide proof (in the form of a vaccination card or otherwise), you will not be allowed to participate in your class and your booking may be treated as a last minute, non-refundable cancellation. – All students will be asked to come wearing face masks which they are required to wear during class and while making their way around the school. It is advised that hand-washing should be done every 30 minutes. You will of course, not be required to wear your mask while eating. – Hand sanitizer gel will be available upon entering the school.
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