Croissants and breakfast pastries class

Le Croissant & traditional breakfast pastries class in Paris

Are you ready to take your pastry-making skills to the next level? Look no further than our expert-led course on the art of creating the perfect croissant in the heart of Paris!

Led by a French pastry Chef, our course delves into the intricate and technical process of creating light, flaky, and buttery croissants that will leave your taste buds dancing with delight. With a focus on the science behind the pastry, you’ll learn all the secrets to crafting croissants that are perfectly crisp on the outside and soft and fluffy on the inside.

But that’s not all – our course also covers the production of other delicious treats like pain au chocolat, or pain aux raisins, or almond croissants. And with a maximum of 6 participants per class, you’ll enjoy a fun and engaging atmosphere that provides plenty of personalised instruction and hands-on learning.

Located just moments away from Montmartre and the Sacré-Coeur, our welcoming and well-equipped studio provides the perfect backdrop for learning and practicing the art of pastry-making in Paris. And once you’ve perfected your skills, you’ll get to indulge in your delicious creations on-site with a tea or coffee, or take them to go for later to prolong the pleasure.

So if you’re ready to become a master of the croissant and other delectable pastries, sign up for our course today and get ready to experience the joy of baking in the heart of Paris!

Croissant class in Paris Techniques:
– 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.
– Suivre la Pousse (the fermentation and the rising): the expansion of the fermented dough caused by the yeast during the rising.

NOTE: The minimum age requirement for the croissant class is 16.
We will not accept children under the age of 16, and we will make no exceptions. Those 16 yo students, still considered minors, must be accompanied by an adult registered for 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. So, we will be doing a little prep work for certain stages to ensure that you’ll be able to enjoy your Viennoiseries at the end of the course, but you’ll still work all the steps during the course.

Price : 109€.

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